Bread Machine
marie26
19 years ago
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claire_de_luna
19 years agomarie26
19 years agoRelated Discussions
Hokkaido Milk Bread for bread machine
Comments (15)I made a double batch because there was enough tangzhong to do so and because I wanted to test how the bread 'kept'. Also, I cut back on the amt. of sugar when I made the bread. The tangzhong definitely helps in keeping the bread fresh longer. Mine is still relatively soft over 24 hrs. after baking which impresses me enough to try adapting this technique to some of my other bread recipes. My loaves had a very nice crispy crust fresh out of the oven. Note that I'm baking in a toaster oven and the top of the loaves were very close to the top of the oven. Maybe it's just me (or the flour I used--Pillsbury Bread flour, but I thought the bread was lacking a bit in flavor. OR, since the recipe doesn't call for any salt & I didn't add any, perhaps that's part of the problem...salt helps to rein in the action of yeast and I noticed that the dough was really spunky and rose quite fast. No doubt, retarding the rise would help a lot to develop flavor. Nice crumb but the bread has a little different 'mouth feel'. Kinda' weird but not necessarily disagreeable. Agree that it would make great rolls which is what I'll likely do with the recipe next time, along w/ a bit of salt & at least an overnight ferment in the refrigerator to help develop more flavor. All in all, the recipe is worth trying. Thank you for sharing it with us, Pat....See MoreBread STICKING in Bread Machine's Pan!
Comments (6)Did you check the "Troubleshooting" section of your bread machine manual for an answer? 1. My first choice is to do what I always do - bake your bread in a loaf pan in the oven and only use your bread machine for preparing the dough, but that's now what you're after. 2. Let the bread rest in the pan for 10 minutes after you remove the pan from the bread machine. Once in the cooler air the loaf will shrink a little and that may help it pull away from the pan. 3. I've read where you can wrap a wet kitchen towel (wet with warm/hot water) around the bread pan and allow it to sit for 5-10 minutes, and that's supposed to help the unwilling loaf loosen. 3. Another choice... After your dough has finished kneading, remove it from the bread machine and give it and/or your bread machine a shot of Cooking Spray; then replace the dough in the pan. But not just any cooking spray, get the professional grade product they sell at Sam's Club (red and white can with a red lid). This particular spray is made with 100% canola oil, but in this application it's superior attributes will beat plain old PAM every time. It resists darkening under heat and won't mess up your pan with baked-on residue. An application of cooking oil or melted shortening may also work. Good luck, and be sure to let us know what works best for you....See MoreQuick Breads in the Bread Machine?
Comments (5)AM, my Zo has a special setting for quick breads, so I'm assuming it's a quick mix, no rise and a bake cycle. I haven't used it because I just don't bake that many quick breads. I think whether you allow your kids to use an oven and at what age depends on the kids and on your "worry level". I used the stove and oven way before I was 12. Amanda did too, but she was a very responsible and meticulous child. Ashley was/is prone to being distracted. I've come home more than once to find something turning to charcoal in the oven because she forgot it was there and went somewhere with a friend, or (more likely), that she baked something but forgot to turn off the oven and it had been heating, empty, for several hours. sometimes she turns the oven on, gets distracted and decides not to bake, but forgets to turn the oven off. And, because I am a worrier, I worry all afternoon that something is in the oven or on the stove and I'm going to come home to a house full of smoke, which has happened more than once. Anyway, if you have bread machine recipes, I'd try one of those and see how the machine works. I do have a couple of bread machine cookbooks, I can check when I get home tonight. Annie...See MoreBread bakers - how can I adapt this to a non-bread machine method
Comments (11)The yogurt shouldn't be a problem reacting with yeast. Yeast actually works best in a mildly acidic environment, which is why ascorbic acid is often mixed with dry yeast products. To improve the rise of breads containing wheat germ and whole wheat flour (which contains wheat germ), I always add an acid ingredient to counteract the gluten-damaging effects of glutathione in the wheat germ. Bacteria (in yogurt and also present in bread dough made without yogurt) produces those tasty acids in bread dough that improve the flavors of bread when we refrigerate it. The acidity already present in sourdough starters help sourdough breads keep longer, inhibit mold growth and also slows staling, and you'll see the same qualities in breads made with yogurt. -Grainlady...See Moresnowbaby
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