I'm bumping this thread because I continue to bake bread occasionally, but have really been trying to perfect an easy machine loaf. My wife likes toast in the morning for breakfast and often does some kind of sandwich for lunch.
Anyhoo, I've been working with this recipe a lot. It's a good solid white bread loaf with nice texture as it is, but it's lacking in flavor (as a lot of machine breads do).
http://www.kingarthurflour.com/recip...-can-be-recipe
I've made a ton of adjustments to try and improve flavor:
- Overnight rest in the fridge to slow fermentation. This worked well for flavor, but it takes a lot of convenience out of a quick bread machine recipe.
- Replaced the milk with buttermilk. This worked well, and so far gave the best flavor while keeping the convenience.
- Added some "sour salt" (citric acid). This gave a nice tanginess - almost like a really mild sourdough. I did this at the same time as replacing the sugar with brown sugar, which I think was the culprit in causing the dough to be too loose and the structure didn't hold. I know, only make one change at a time.
I'm curious to try using some malted milk powder, but I've never used that in bread. Anyone done this? Would I just replace the sugar with the MMP, or what?