How can I get a 'soft top' on my bread?

rosie383

I enjoy baking and like passing on some to my neighbour. I have given her some wheaten soda a few times which she has enjoyed. However, she admitted to me today that the crust was too hard for her dentures, so she was only able to eat the middle.
How do I get a soft crust? I am wanting to make some tea bread later too, and sometimes the crust on it is a bit tough, as it has to cook for nearly an hour to ensure it is cooked in the middle. I am happy to have a soft crust on any bread that I make if it means I can share.

angeltreats

Yeast bread is a bit different, but I reckon if your soda bread is tough then you're probably overcooking it. How long are you cooking it for?

Does the tea bread have yeast in it? If so, an hour seems like a very long time. I can't think of any type of yeast bread that I need to cook for longer than 40 minutes.

Waxy_Bean

Adding milk to bread (instead of some/all the water) always gives a softer crust.

angeltreats

Waxy_Bean wrote: »

Adding milk to bread (instead of some/all the water) always gives a softer crust.

Soda bread wouldn't have water in it anyway though.

rosie383

The soda bread should be cooked for just 25 mins, but the last 2 times, I put it back in for about 10 mins as it wasn't quite cooked in the middle. How do I get it cooked in the middle and still have a soft crust? I used to be able to do it, but don't know what I am doing differently. And it is buttermilk I use, no water.
The tea bread just is a fruit bread with dried fruit soaked in tea overnight, then next day egg, flour, sugar and b powder mixed in then into oven for 90 mins at gas mark 4. Sorry, I forgot it was over an hour. It is more like Barm Brack, but I said tea bread as I figured no-one outside of NI would know what I meant!

angeltreats

rosie383 wrote: »

The soda bread should be cooked for just 25 mins, but the last 2 times, I put it back in for about 10 mins as it wasn't quite cooked in the middle. How do I get it cooked in the middle and still have a soft crust? I used to be able to do it, but don't know what I am doing differently. And it is buttermilk I use, no water.
The tea bread just is a fruit bread with dried fruit soaked in tea overnight, then next day egg, flour, sugar and b powder mixed in then into oven for 90 mins at gas mark 4. Sorry, I forgot it was over an hour. It is more like Barm Brack, but I said tea bread as I figured no-one outside of NI would know what I meant!

I am from NI originally so know exactly what you mean!

I wonder if your oven is running a bit hot. What temperature are you using for the soda bread? You might be better off cooking it for longer on a lower heat. At work we do the soda bread at GM 3 for about an hour or slightly under (that's eight large loaves at a time though), and it's always nice and soft.

rosie383

That's probably the answer right there. My recipe says GM 6, and I have been cooking it on a high shelf. I will give it a go at GM3 next time, and maybe a lower shelf?
The barm Brack is in at GM 4 anB is quite soft, but the top can be a wee bit chewy. I like it like this, but wonder if it should be a wee bit softer?

angeltreats

I'd try it at GM3 and put it on the middle shelf and see how you go.

The barm brack I'm not sure about. You could try it at GM3 (but you might not get as nice a rise), or you could leave it at GM4 but make it a little tinfoil hat to stop the top cooking too quickly and going hard. Or you could heat the oven up to GM6, put the barm brack in and immediately turn it down to GM3 - the initial quick blast of heat should help it rise nicely but then the lower temperature for the remaining cooking time should stop it going too tough (this is what I do with muffins and they always rise beautifully). I'd probably try the last option and see how you get on.

To be honest though, although I've eaten plenty of barm brack in my time I've never actually made it. Maybe I'll soak some fruit tonight and try making one tomorrow to see what it turns out like.

sb44

One of my bread recipes says to brush the top of the bread with melted butter before you put it in the oven, it says this softens the crust.

jinny

when i make my stottie cakes I put them in the oven on very high for 5mins only then turn down to medium for 15mins. that gets them brown on top then the slower baking cooks them but stays soft.
If you still get them hard you can rescue them and put a clean damp tea towel on top when cooling the steam will soften them
Milk softens the loaf but too much can inhibit the yeast
I have discovered that my microwave convection setting makes lovely soft fluffy bread buns

rosie383

Thanks again. I will try the barm brack at 6 then immediately turn it down to 3. Come to think of it, I think that is what I used to do before I started a new career as a brick-maker!!!!!
I will make the barm brack a tin foil hat. Do I put it on later in the cooking? Once it is risen and brown?
I think I will try the tea-towel trick too with the barm brack anyway. Not sure how it would work on the soda.