Hi,
Have a newbie question, and hope to get some suggestions here.
Have an low end bread machine and I tried to bread a basic white bread today. The crust setting is medium and I used the king arthor's bread flour. The crust is very dark,thick and dry (bottom and the sides, top is OK).
I removed the baking pan from the machine once the baking cycle is done, but I let the bread sit in the pan for 10 minutes before taking it out. Would like to know how to make the crust thinner and softer? otherwise, 25% of the bread will be wasted.
Should I remove the bread from the paking pan right away once the baking cycle is done? Is it because I didn't use enough water/oil? I noticed the bread is hard to take out from the pan. If this kind of crust is a "feature" for the bread machine, please let me know so I will bake it in the oven next time (but sometimes it's convenient to finish everything in the machine)
Appreciate any inputs and thank you for reading.
