Isolation - Milk Bread
CA Kate z9
4 years ago
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Comments (14)
CA Kate z9
4 years agoRelated Discussions
plastic milk jugs vs. cardboard milk cartons ?
Comments (6)Hello Topie! you will love w/s! it's so much fun! I started in 2001/2002 season with Cool Whip and cottage cheese containers as well as 2 litre bottles...the bottles did not do well for me- we did have a WET winter, and I did not have enough drain holes in the bottoms.. the last few years I use Solo Cups and the strofoam cups that are listed as 'recycleable'- they are easy to punch holes in, and I reuse them too! I don't need as many plants now, because of w/s I have my little city cottage garden stuffed, so the cups do fine for me. I put plastic wrap on the top, held with pony tail rubber bands and punch holes in it for moisture/air the main thing I have found about containers: you can use most anything if you can get at least 3 inches of soil in it.. I have tons of seed to share- if you want to send me a bubble env- and 2 stamps- then you can experiment and really have fun! Linda...See MoreHokkaido 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 MoreNew bread recipe - Fruit and Nut Breakfast Bread
Comments (49)Teresa, this bread is so good even after making major screw ups. Decided to try it in the bread machine on dough cycle with baking in the oven. Just as I was preparing to drain the fruit and add it, I found out a person I'd contacted about getting some fertile chicken eggs from to set under my broody hen had six for me. Out of show quality roosters and for free. And he said come and get them now. The bell rang for the addition of the drained fruit and nuts. I knew I hadn't drained the fruit enough, but I was in a hurry. Took off and halfway to my destination realized the dough cycle would be over a good while before I'd get back home. Sorry, but I really wanted those special eggs. The guy showed me all his show birds and got a lot of info from him. By the time I got back home I think the dough cycle had been done for two hours. I had a very wet dough that had risen in the pan then collapsed. Oh well, try to save it. Dumped it out on a liberally floured surface and kneaded in more flour, put it in the pans and let it rise. It did rise a little over the top of the pans.Tried my best and stuck it in the oven. It came out at 25 minutes completely done and beautiful except I didn't get the fruit and nuts distributed well. I've already eaten nearly half a loaf. Love it! Next time I think I'll add more cinnamon, follow the recipe on draining the fruit and not running out in the middle of it to get fertile eggs. Madonna...See MoreHelp--Bread Machine Bread Crust Tough
Comments (3)Do you have settings for "light, medium & dark" crust, or something similar to this? (This is what mine says.) Check your machine. If you don't reset it, most machines will automatically go to "dark" crust, which will be tough and chewy. I've learned to use "light" crust on most of my breads, and never more than "medium". MacThayer...See MoreCA Kate z9
4 years agofoodonastump
4 years agolast modified: 4 years ago
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