How do I make bread in a bread machine so the crust isn't hard?
I have a Panasonic SD-ZX2522, the loaf comes out tasty, but the crust turns out almost like a shell. Maybe there's some mode or additive that would soften it?
1 answer
A hard crust usually forms because of high baking temperature and dry air in the chamber. Your machine should have a "Soft bread" mode or something similar - check the menu, there should be options with different crust intensities. Pick the gentlest one. If you don't have those modes, lowering the temperature helps: a lot of bread makers use the "light crust" option, which is technically designed for color, but it actually reduces hardness too.
Plant oil works as a simple addition - literally a teaspoon per loaf. The oil creates a thin layer and keeps the crust from becoming brittle. Some people add a bit more sugar than usual - it's hygroscopic and holds moisture in the crust. Just don't overdo it, or the bread will be sweet.
Another option is to take the loaf out right when the timer beeps, don't wait for it to cool inside the machine. Dehydration keeps happening in the chamber, especially at high temperatures. And don't put it in plastic wrap while it's hot afterward - let it cool on a rack at room temperature instead, or else steam condenses unevenly and the crust stays hard.
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