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

katholicos · 26 October 2010 at 9:58PM

I always thought the hardness of the crust was to do with how much sugar was used in the recipe?

Gefjun · 26 October 2010 at 10:02PM

I've found that if you cook your bread normally, then cover the hot bread straight out of the oven with a slightly damp clean tea towel, it creates steam and goes into the crust, making it softer.

rosie383 · 27 October 2010 at 2:14PM

Thanks for the suggestions about steaming it under a tea-towel. May try that, but this time, cooking it slower did the trick.
Angeltreats......I have never seen barm brack with icing on it. Ever. Maybe that was local to where you were. Sounds yummy! Oh, forgot to mention, this time I put some chopped stem ginger in the mix that had been lurking in the cupboard for a while. That worked a treat, as I never have any mixed spice or ground ginger in the house.

eamon · 27 October 2010 at 8:37PM

Wish I'd watched my mum more closely when she was baking soda & wheaten bread. She would bake on Tuesday & Thursdays. I really must give it a go, no excuse either as I can buy buttermilk locally.