I have been breadmaking for a few months now and although my dinner rolls turn out as expected, my white loaves are usually a bit dense and always off white. The rolls are always a perfect white, soft and pillowy. What am I doing wrong?
I use a kenwod bread machine but recenly have used only the dough cycle and baked in the oven.
I have tried various recipes, all are the same.
I just want a nice white sandwich loaf.
Help please.
How are your formulas different for the two? i assume you're doing enriched dough with these? milk, butter, oil?
I've tried all sorts of recipes, with egg, butter, or/and milk.
I;ve even tried making the dinner roll recipe in a bread pan.
Still off white, but the rolls are always white.
Thanks for any tips.