Donna German’s Austrian Malt Bread

Viewing 2 posts - 1 through 2 (of 2 total)
  • Author
    Posts
  • #212
    Mike Nolan
    Keymaster

    Donna German’s Austrian Malt Bread

    Yield 1 loaf

    Instructions

    This recipe came from Donna German’s “The Bread Machine Cookbook”, and was my first big success with my bread machine back in 1995. My son said it was “White bread, but more like white bread” than what we could get in stores. It’s great with fresh strawberry jam (see below), for years my wife wouldn’t make a batch of jam unless I agreed to make a loaf of this bread too.

    Carnation malted milk powder is available in most grocery stores, look for the section where they have ice cream toppings.

    1 cup water
    2 tablespoons butter or margarine
    1 1/2 tablespoons sugar
    1 1/2 teaspoons salt
    3 cups bread flour
    3 tablespoons malted milk powder
    2 1/2 teaspoons instant yeast

    For a standard one-pound (9×5) loaf pan use:

    1 1/3 cup water
    3 tablespoons butter
    2 tablespoons sugar
    2 teaspoons salt
    4 cups bread flour (17 ounces)
    4 tablespoons malted milk powder
    2 1/2 teaspoons instant yeasr

    If making this in a bread machine, use the ‘light crust’ setting if available. Otherwise, bake at 375 degrees for about 30 minutes.

    For a variant, you can substitute 1/2 cup of whole wheat or rye flour. I’ve added wheat germ several times, I like the nutty taste it adds but it won’t rise as high.

    Recently I have been making this using 10 ounces of semolina and 10 ounces of AP or bread flour and about 1 1/3 cups of water. It makes a denser loaf, it almost looks like it was done in a Pullman pan.

    Here’s a slice of it with Cardinal Preserves on it:
    Bread and Jam

    Spread the word
    •  
    •  
    •  
    •  
    •  
    •  
    •   
    •  
    •  
    •  
    • This topic was modified 4 years, 6 months ago by Mike Nolan.
    • This topic was modified 1 year, 6 months ago by Mike Nolan.
    • This topic was modified 1 year, 6 months ago by Mike Nolan.
    • This topic was modified 1 year, 6 months ago by Mike Nolan.
    #27092
    Mike Nolan
    Keymaster

    Here’s a variant on this recipe that I’ve been using in a 4x4x13 Pullman loaf pan. The idea of using a pre-ferment is one I took from Jeffrey Hamelman’s Semolina bread recipe.

    Pre-ferment:

    6 1/2 ounces semolina
    6 1/2 ounces bread flour
    12 ounces lukewarm water
    1 teaspoon instant dry yeast
    2 tablespoons sugar

    Stir and allow to sit for 60-90 minutes, it should be very bubbly by then.

    Add:

    6 1/2 ounces semolina
    6 1/2 ounces bread flour
    (It helps to add this flour in several steps to avoid a flour cloud.)

    4 tablespoons Carnation malted milk powder
    2 teaspoons salt
    4 tablespoons melted butter
    1-2 ounces cool water

    Knead until it passes the windowpane test. Dough should be slightly tacky but not sticky.

    Bulk rise 60 to 90 minutes
    Shape and put in greased Pullman pan
    Allow to rise for at least 60 minutes. (I leave the lid off for the first 45 minutes, putting the lid on when I start the oven pre-heating.)

    Preheat oven to 375.

    Bake for 15 minutes, rotate, bake for another 10 minutes, then remove lid and bake for 10-15 minutes until internal temperature is 200 or higher.

    Remove from pan and cool completely before slicing.

    pullman2

Viewing 2 posts - 1 through 2 (of 2 total)
  • You must be logged in to reply to this topic.