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Tangzhong Cinnamon rolls, and I am trying a little bit different Tangzhong bread recipe, with a mixture of cream, milk and dry milk. Plan to make both of the roux's tonight, so they are ready to go tomorrow. I usually start to bake around 6:00 AM, and if I have the roux ready, it saves time, as you do not have to wait for it to cool before adding it to the rest of the recipe. I love tangzhong products, and the soft, fluffiness, tenderness, cottony-ness. And they look so pretty, especially if you use an egg wash.
Skeptic I live in the frozen tundra...AKA Wisconsin...I'll be watching the mail for it!!!!!!..Wonky
Congrats on your great find, and I agree with Mike that you should be able to bake any type of bread in it. I am sure it will be delicious, no matter what you bake.
If you can't find a use for it...I will gladly take it off your hands!!!!!!!!! (:>=
Yesterday I baked 5 loaves of molasses/oatmeal bread (the favorite bread of my clients), and 4 loaves of white from my own recipe to fulfill an order. I also managed to bake a cheese cake in between the bread baking. Tomorrow I will bake 4 loaves of light whole wheat, and 4 loaves of light whole wheat with molasses, also to fulfill an order.
I really want to try the challuh that I wrote about last week, but might be able to do that on Wednesday.
Blanch...we have all had "failures" along the road to making great breads. But my thought is that it is not a failure if you learned something from it. I do have a professional Kitchen aid, and the recommendation for kneading is speed 2. My old KA, which is more than 40 years old had the "J" hook, but my new machine has the "S" hook. I really like this hook, because the dough does not crawl up the hook like my old machine. I usually knead at speed 2 for 6 to 8 minutes.
Due to limited oven capacity, I usually make two four loaf batches, and hope that they are not all ready to bake at the same time (which has happened) To avoid this, I will often have one batch in the oven, and the other 4 loaf batch in the frig to retard the rise.
If I had to choose only one tool that I would never give up, it would be a scale. Most of King Arthur recipes are now printed by weight and volume. You can also find a very good conversion chart there, so you can convert your volume recipes to weight. You will be amazed at the difference a scale makes.
Most recipe's recommend 2 rises, the initial rise after kneading, and the second rise once you bread is panned. I almost always do 2 initial rises (let your dough rise until doubled, deflate, and let it rise the second time. Portion your dough, let it bench rest for 15 minutes, shape, pan and let rise a third time in the pan. Each time you add an extra rise, your dough will develop more flavor, and will be a more tender, finer crumb. This works especially well for whole grain and partial whole grain breads.
I also add vinegar to my dough, about 2 TBS. to a four loaf batch. Lemon juice works as well. Some bakers use a crushed vitamin C tablet also.
As far as yeast, I also use IDY, added to the flour. No need to "bloom", although that works perfectly well. IDY just eliminates that step. I buy it by the pound transfer it to a freezer container. When I am baking, I take it out of the freezer, measure the correct amount, and place it back in the freezer immediately. Do not let it thaw and freeze, thaw and freeze etc.
The other thing I would recommend, is to add instant dried milk to your dough, about l/4 cup to a 2 loaf recipe.
My other recommendation is to use an instant read thermometer. It takes the guess work out of trying to determine if your loaf is properly baked. Many use the the method of thumping on your bread to determine if it is properly baked, but a thermometer speaks for itself. I usually bake my loaves to about 195 to 200 degrees. it depends on whether you like your bread a little bit more on the moist side, or a little more on the dry side. Some bakers choose to bake to 205 degrees, totally your perferance.
You have gotten some wonderful advice from some of the most experienced, wonderful bakers. We all hope you do well in your new endeavor and enjoy the fruits (or breads) of your labor. .....Wonky
Oh Boy...it has been a long time since I have posted, although I have lurked some. Baker Aunt, I noticed your reference to me regarding the spelt bread, and it made my day that you remembered me. Thank you for your kind words. BTW...I still have not tried working with spelt again, but I might give it another shot.
I had orders for 62 loaves of bread to be given as gifts this Christmas, which goes without saying that I was a tad busy. I still baked for my regular customers as well. I have been experimenting a lot, and have some new favorites to boast about. As many of you know, I created my own recipe, and many of my new breads are variations of that. Some of my best sellers are my new creations, that I am really proud of . One of the new favorites is pomegranate infused cranberry, and also blueberry infused cranberry. I add two eggs also to my own recipe, along with other small changes. One of them being the addition of a couple teaspoons of vanilla to a 4 loaf recipe. These breads really toast well, as the toasting caramelizes the sugar in the fruit as it heats. They are also excellent for french toast, and bread pudding, with a warm vanilla sauce.
Anyway I will try to show up here a little more often.
BTW, I speak with Cass (Kid Pizza) now and then also. He is well, and is the same Cass we all loved. He has moved to a different assisted living in Vegas, and seems to be happy there.
From the frozen tundra, AKA Wisconsin....Wonky
Mike and Swirth...although I didn't get the potato salad made on Monday, I purchased new baby red potato's today, so will try for Wednesday supper.
Swirth...although I have never had a MW sandwich, I have had sweet onion, and ripe tomato sandwich's with MW. Yum, thanks for reminding me.
Made a large pan of chili today, and had ground bologna, sweet pickle relish and MW sandwich's on my fresh baked oatmeal/molasses...yum. No complaints from DH at all.
Bless her heart. Kid Pizza had phoned me on Sat. evening to tell me she was in the ICU. I had addressed a card to her at her home, to mail on Monday. She was such a kind woman. Even tho she had been through so much, she never lost her sense of humor, and was always so positive about her future. I have spoken to her several times per phone, and her concern was always for others, and she never had a negative word to say.
She will be missed...Wonky
Swirth...how interesting as we live in central Clark County, Wisconsin. And she is right re: the rain. crops are literally fantastic, so I am hoping it starts to dry up so the farmers can harvest the corn and soybeans. Most of the farmers have harvested at least 3 cops of alfalfa, and some have even gotten 4.Trying to keep the lawns mowed is nearly impossible, and it just keeps on growing. We are in September, when the lawns should be slowing down, but most are still mowing three times a week, including us.
I also feed the hummers, but I was taken aback at the amount of nectar she uses. Lately the honey bees have been using the feeders, and that makes it hard for the hummers to feed. Early in the morning is usually the best time for the hummers, as the bees only begin to be a bother a little later when it starts to warm up. I will miss them when they are gone again.
Hello baking friends...and may I also congratulate your wife...that is a major accomplishment,
I am just briefly checking in here to say I will try to post the recipe tomorrow. Just too much going on to get to it today.
The recipe calls for water, but today I bought apple juice to use in place of the water...you know me, I just can't leave well enough alone. Will not be baking for a few days, but will report the outcome with the substitution.
Italiancook...Glad you liked it. It is wonderful toasted, and makes delicious french toast. It is a favorite among the folks I bake for.
July 2, 2016 at 10:12 pm in reply to: Did You Cook Anything Interesting the Week of June 26, 2016? #2733Baker Aunt...can I come to your house to eat? Sounds great. I didn't cook anything special, but I did restock my sister and my niece's bread supply. Four loaves of tangzhong white bread, 4 loaves of lite WW with molasses, 4 loaves of oatmeal-molasses, and four pans of KA's version of cinnabons. And, I did this all in about 7 hours. Whew...it was very enjoyable, the weather was light and airy and everything turned out great. I have been taking care of my elderly aunt lately, so I try to spend a couple of days a week with her. She always has a few chores for me to do, but I really think she she just makes up the chore list, because we do more talking than cleaning. She is the family historian,and I love listening to all her stories about her growing up years on the farm her parents homesteaded, along with 13 other brothers and sisters, including my Dad. My grandparents immigrated here from Germany during WWI, and landed at Ellis Island. I am very proud of my heritage. I am very proud of my hard-working ancestors. All 8 of my uncles served in WWII, (my Dad also) and all returned safely. They fought so we could all be free, and live in the best country in the world. Happy 4th of July.
July 2, 2016 at 10:12 pm in reply to: Did You Cook Anything Interesting the Week of June 26, 2016? #2732Baker Aunt...can I come to your house to eat? Sounds great. I didn't cook anything special, but I did restock my sister and my niece's bread supply. Four loaves of tangzhong white bread, 4 loaves of lite WW with molasses, 4 loaves of oatmeal-molasses, and four pans of KA's version of cinnabons. And, I did this all in about 7 hours. Whew...it was very enjoyable, the weather was light and airy and everything turned out great. I have been taking care of my elderly aunt lately, so I try to spend a couple of days a week with her. She always has a few chores for me to do, but I really think she she just makes up the chore list, because we do more talking than cleaning. She is the family historian,and I love listening to all her stories about her growing up years on the farm her parents homesteaded, along with 13 other brothers and sisters, including my Dad. My grandparents immigrated here from Germany during WWI, and landed at Ellis Island. I am very proud of my heritage. I am very proud of my hard-working ancestors. All 8 of my uncles served in WWII, (my Dad also) and all returned safely. They fought so we could all be free, and live in the best country in the world. Happy 4th of July.
WooHoo KP is here. Now things are really starting to feel like we are all coming together again. I am so grateful to see everyone here. I hope we will all be here for a loooooong time.
Kid...my heartfelt good wishes for a very Happy Birthday. We are all missing you here, so come and join us, and tell us if you enjoyed some birthday cake. Hoping to hear from you soon...Chris
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