Can you make crustless bread in a bread machine?

Question

Can you make any bread recipe crustless?

Answer 1

No, you cannot make a bread recipe crustless. Crust is formed by the heat from the oven caramelizing the sugars (glucose) in the dough. Caramelized sugar is a gold to brown color, hence the color of most crusts. Additionally, the heat on the surface of the bread (when baking) dehydrates the dough and this creates the toughness of the crust.

You can alter the texture and color of crust a number of ways. To prevent a hard crust from forming, bake your bread in a moist oven. Commercial ovens will inject steam into the oven. In a domestic kitchen you can include a shallow oven-proof dish of water in your oven. The crust will exist, but much softer than usual. Be careful of using too much water and thereby altering the cooking time.

Also, to create a darker color while moisturizing the surface of the dough, you can paint your dough with a cracked and whisked egg. Using the egg yolk exclusively will create an even darker color (almost black - but not burnt).

The gummy crust on bagels is created by dousing them in boiling, baking soda water prior to baking in the oven (I think - it's been a while since bread theory class).

Answer 2

All bread has a crust. In order to make it crustless, you just slice the crust off. Make your bread the way your bread machine says, then allow the loaf to cool. Then remove the crusts.

Answer 3

German Crustless Caraway Bread (Kummelbrot Ohne Rinde)

3-1/4 cups all purpose flour
1/4 oz. package active dry yeast or 3/5 oz. cake fresh yeast
1/2 cup tepid milk
1/2 tsp. salt
1 tbsp. caraway seeds
2 tbsp. butter or lard

Directions:
Stir the yeast into the tepid milk and set aside for about 10 minutes, or until foaming. Sift the flour into a bowl, make a well in the middle, and pour in the yeast mixture. Mix together to make a dough, and leave for 30 minutes to rise about half as much again. Then mix in the salt, caraway seeds, and butter or lard, and knead well to form a soft dough--about 10 minutes. Leave the dough in a warm place until it has doubled in bulk--approximately one and one half to two hours.

Butter a pain de mie pan or a 1 1/2 quart baking pan with a tightly fitting lid. Knead the dough well and place it in the pan; the dough should only half-fill the pan.

Cover the pan tightly and set it on a trivet in a large pot of gently simmering water. Cover the pot and cook the bread for one and one half hours, or until it is firm to the touch and sounds hollow when rapped. Turn the bread out of the pan, cool, and store in a dry place until you are ready to use it. To make 10 by 4 inch loaf.

Answer 4

Crustless bread can only be created by you. All bread has crust.

Answer 5

u cant make crustless bread
pas possible
however chinese steamed bread has no crust

Answer 6

no. but you can cut the crust off.

Answer 7

No

Answer 8

no i don't think so that's a wierd ? but wat ev