Bread Tips from Online Chat at King Arthur

Altering bread recipes from 1.5# loaf to 2# loaf: how the professionals do it

Bread too dry?
(a) use less flour - take care when measuring flour (fluff and then shovel into a measuring cup... ideal 1c = 4.5oz)
(b) add milka (2T wet + 2T dry)
(c) add some butter
(d) use higher gluten flour

Butter/Oil - adds flavor and preservative

Egg - adds color and nutrician

Milk - prefer dry. Milk makes softer crumbs, if using liquid, best to scald it and then cool it. Expert has not see diff between fat content. Wet milk contains and enzyme called proteiase, which can be a yeast inhibitor. That has been deactivated in most dry milks.

Higher Gluten - makes chewier, same rise as bread flour... Sir Lancelot... but you may need to add liquid (milk or water) 2T at a time