Any Home Bakers Here?

[ronott1]

She didn't! Got all hungry after half an hour

 

[troyer]

I waited half an hour, then sawed a heel off my loaf of bread, slathered on the butter, and enjoyed it while it was still warm. Ahhhh!

 

[cavemanrich]

Did some baking on Friday.
Made 3 loaves of Japanese milk bread and baked some cookies
Here is the recipe for the bread. I doubled the recipe,, made 3 separate smaller loaves. Recipe as below will make one standard loaf pan.
Here is link to the recipe from author/baker
https://aseasyasapplepie.com/sandwich-bread-tangzhong/#recipe

SANDWICH BREAD WITH TANGZHONG
prep time: 20 MINScook time: 25 MINStotal time: 45 MINS
This sandwich bread is tender, soft and stays fresh even after a few days. The secret ingredients is tangzhong or water-roux
INGREDIENTS
For the Tangzhong:
⅔ cup+1 tablespoon (175 g) water
¼cup+½ tablespoon (35 g) all-purpose flour
For the Dough:
3 ¾ cups (450 g) all purpose-flour
¾ cup (180 ml) milk I used skimmed milk
1 teaspoon (3 g) dry yeast
4.7 oz. (135 g) Tangzhong
2 tablespoons granulated sugar
3 tablespoons extra virgin olive oil
1 teaspoon (8 g) salt
INSTRUCTIONS
Make the water roux. Whisk together the flour and water until there are no lumps.
Cook over medium heat, whisking constantly, until the mixture has thickened and has the consistency of a thick paste. If you have a thermometer check the temperature, it should be 65 degrees C (150 degrees F).
sandwich bread with tangzhong
Remove from heat, place the mixture into a small bowl and cover with cling film (make sure that the surface is touched with the cling film to prevent a skin from forming).
When the water roux is cool, make the dough.
Dissolve the yeast in half of the milk.
In the bowl of a stand mixer, add the tangzhong and all the other ingredients except for the extra virgin olive oil and salt.
Start mixing and, when all the ingredients come together, add the oil and salt .
Continue to mix until the dough becomes soft and smooth. This will take about 10/15 minutes.
Make a ball,
Sandwich bread with Tangzhong
put it in a bowl covered with cling film and let it proof until it’s double in size, about 1 hour and 30 minutes.
After the dough has doubled in volume, oil a 9"x5" (22×12 cm) loaf pan.
Turn the dough onto a floured surface .
Using a rolling pin, roll it into a rectangle. The long side should be slightly longer than the loaf pan.
Sandwich bread with Tangzhong
Gently roll the dough into a log
sandwich bread with Tangzhong
and transfer the log into the loaf pan (seam side down) tucking the ends underneath the log.
Cover with cling film and place in a warm place to allow to rise until doubled ( about 1 hour).
sandwich bread with Tangzhong
Preheat the oven to 425 degrees F (220 degrees C).
Bake for about 25 minutes. If the top of your bread is browning too fast, cover it with aluminum foil.
Let the sandwich bread cool in the pan for 5 to 10 minutes before turning out onto a wire rack to cool completely.
Enjoy!
NOTES
Prep time doesn’t include rest time
author: ELENA TOMASI course: BREADcuisine: AMERICAN
Serving: 56 g, Calories: 149 kcal, Carbohydrates: 26.2 g, Protein: 3.6 g, Fat: 3.1 g, Sodium: 162 mg, Fiber: 0.9 g, Sugar: 2.3 g

My pix of process or progress
I made the TANGSHONG as per recipe, and doubled the amounts. Turns out the recipe called for most,, but not all that I made. I ended up with about 150 grams extra. (about ½ cup) I decide to drop it into the dough mix , anyways.. I experiment.

Did not take pix of before rise, and after rise,,, but here is when out of oven. Temp shows it is done. Still in my triple long narrow pan.
I lined the pan with parchment,,,, for ez removal,, and I brushed base and tops with EVOO.

Only was able to wait 10 minutes before slicing The crust is stiff, but thin. and the interior is SUPER SOFT

And for dessert,,, packet cookie mix.

Well I did not make one giant as suggested,,, but made 12 regular cookie size pieces. from this kit. I added my extra pecans that did not come in kit.

20 minutes later.

 

[Aria]

Beautiful Loaves of Bread....nice cookies too.

 

[Ladies-Eight]

If your grandmother was born in '45 her step mother was undoubtedly around for the Depression unless her father remarried a much younger woman.

The youngest of my girls' grandparents was born in '33. All of mine were born in the 1890's.

My mom and Dad were involved in the Depression.

 

[Ladies-Eight]

Bakers good morning one and all!

The temperature is 68 with rain coming.

Have a great day!

 

[Aria]

Sun Shining 35 degrees.

 

[Tremogg]

Just finished mine, and am now enjoying a large cup of hot coffee!!
My most cherished memories are growing up and my Grandpa making white bread and the entire house smelled like home. He taught me the way to tell if the bread is done is to thump it and if it sounds hollow its done!! I do that to this day.
I love making stuffed breads of all kinds, that is what is on the menu for Thanksgiving. I am having my family from Connecticut come down for the holidays here in AL and I am beyond thrilled to be able to cook for 18 people!! Normally it is me and my fiance and once a month my 17 year old step son comes home.

My new goal is to master both sour dough and cinnamon rolls, I found a recipe for pumpkin cinnamon rolls that I am excited about!!

My recipe for my basic bread dough is 5 ingredients and from the Grit magazine. If you are interested I will post if for you!!!!

OK Pumpkin Cinnamon Rolls sound like Heaven!!! I love pumpkin lol

 

[Tremogg]

It is supposed to be 69 and sunny here today

 

[Aria]

YES...Please share your Sourdough Recipe