Soft crust in breadmaker?

DianaMattos

I am once again wanting to get my breadmaker out rather than buying Hovis, but Hubby says he'll only eat breadmaker bread for his sandwiches for lunch if I get the crust soft, like the hovis . Cutting them off is not good enough, apparently!

So, wise ones, how do I go about this? With the amount of bread that now gets eaten in our house (an 11 month old boy who lives for the stuff, plus hubby, DD and myself), I will need to make a loaf a day, and I don't really have the time or the inclination to do it all by hand. Is there anyway that I can make a soft crust in the breadmaker?

Thank you in advance for your help.

Alison_Funnell

I have no idea. But I look with interest.

Diflower

Is this white bread or wholemeal?
Either way, sugar and salt both help make the crust, so I'd reduce both. You can leave out sugar altogether but it may not taste like bought bread then, so maybe just halve it - and use white rather than brown.
Milk softens the crust, so don't leave that out. If you're not using the timer you could replace some of the water with milk, if using the time best use dried milk (or I guess make some up and replace that amount of water).

ab7

I've never been able to get it factory bread soft, but thanks to the advice on here before I've been able to soften it considerably by leaving it in the machine for a good 20mins (which also helps with the paddle) and covering it with a tea towel once it comes out - have a look here too if you've a panasonic or a sandwich cycle

http://forum.moneysavingexpert.com/showthread.php?p=7640813

or if you have time to read this it may help

http://www.danlepard.com/blogs/2010/03/2255/coming-on-strong/

bushie_2

I tend to use BM for the dough and finish it off in the oven and get lovely soft crust everytime - dd goes mad for it!

If you get time to check it, give it a quick knead and put into a tin covered with cling film for 45 mins.

then I pop it in oven on full with a tray of water on the shelf below for 10 mins, turn down (say from 250 to 200) 10 mins, turn upside down and open door slightly 10 mis. The water helps to keep moisture in the oven helping it to stay soft.

AlwaysAllie

If you have a colour setting then use the lightest - take out as soon as it's finished and cover eg with a teatowel - the steam as it cools helps keep it softER though I don't know if it'll be soft enough!

AA

twinkle_star_2

For a soft crust I always use extra oil and a little extra water (only a tiny bit extra water though) as that helps to keep the dough softer and fluffier. Use the lightest crust setting and whip it out of the bread machine immediately and wrap it up well in a clean towel as the steam will stop the crust going so crusty. You will need to use the bread with a day or two as well as it goes hard (no preservatives).

shopndrop

I don't like a soft crust and occasionally if I leave the bread in the BM once it has finished, then I find the crust is soft. I use a Panasonic BM.

valk_scot

Buy your OH a loaf of the cheapest possible Value type bread and the rest of you eat the nice HM bread? Really, some folk are just so fussy!!!!

Icey77

I like a crusty crust but when I wrap the bread in clingfilm to keep it from going stale the crust goes soft. Perhaps something to try?

Icey xx

spa2k

realise that this is from a long time ago but the easiest way to get that "supermarket" crust is to put the bread straight into a cold oven from the breadmaker. Leave it to cool down and voila, one soft crust.