Liquid

Liquid The liquid used for mixing a dough can be water or a mixture of milk and water. Milk improves the food value and encourages a good colour on the crust. Water gives bread a chewier texture and a crisp crust. About ½ pint (300ml) liquid to 1lb (450g) flour is an average quantity, but you will find that wholemeal flour requires a little more liquid than white flour because the bran in wholemeal flour is thirsty and absorbs more liquid. In rich doughs, an egg is used as part of the mixing liquid. Egg improves the keeping quality and makes the baked bread very light and soft in texture.