Basic White Bread
We have a client that has a concern about her homemade bread turning out crumbly, when cut. The following is the recipe she follows. Any assistance would be great! Basic White Bread ½ cup low-fat mill 3 tablespoons of sugar 2 teaspoons of salt 3 tablespoons of butter 2 packaged of active dry yeast 1.5 cups of warm water 5-6 cups (start with 4.5)
Lake County Oregon food preparation
Sorry you are having problems with your bread. Crumbly bread is usually a result of adding too much flour or over kneading. You will also get better bread if you use bread flour rather than all purpose flour. Bread flour has a higher gluten level to give the bread more structure.
I have developed a handout we use for bread classes that describes the purpose of all the ingredients and the methods of making the bread. There is also a recipe on page 5 that makes great bread. http://extension.oregonstate.edu/lane/sites/default/files/documents/lc504homemade_breads.pdf.
Students I teach also have better luck if they knead their bread on a bread cloth. Less chance adding too much flour. Your dough should feel like a baby's bottom when you have enough flour added. If it is still sticky and you need to knead it more let it rest for a few minutes and then it won't be sticky anymore.
Good luck and thanks for using Ask an Expert