On a quest to the perfect Earl Grey Loaf
Tuesday, 10 July 2012 16:23![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
elusivekSo, recently I've been using the bread machine like crazy. I wonder if it's going to break down soon...
I've been following the recipes that came with the manual one by one. So far my favorite is the White Bread recipe.
Recipe for your information, as follows:
For 750g weight
250ml Milk/Water
2L spoon Butter
0.5S spoon Salt
2L spoon Sugar
3cups Flour
2L spoon Skim Milk Powder
0.5S spoon Yeast
S = small, L = large
Place ingredients into the bucket in the order suggested (or as long as all liquids underneath and dry ingredients on top)
The first time I made this recipe, it was a very dense, heavy bread and I LOVED it. I didn't have time to melt the butter so I used olive oil, and I used a processed milk that is low fat, high calcium but very dense (unlike usual low fat milk, the milk is very watery).
I tried to make it a second time but changed the following
200ml Earl Grey Tea (200ml water and 2 spoons of tea)
50ml Water
3L spoon Sugar
A bit of Earl Grey Tea Leaves as the dough is mixing
With the rest of the ingredients unchanged. Out came a very light bread. Not bad, but too sweet. I thought using tea would make the bread very bitter so I added another spoon of sugar (and I did not add salt as we ran out of salt... a really long story!)... Maybe next time I'm going to use the full 250ml tea... or to make it a bit more compact, 200ml Tea (but stronger) and 50ml Milk... yes... maybe I will do that...
A question for friends who are familiar with Japanese cooking: what does a store-bought Miso look like? Is it a bottle of sauce, a packet of powder, a tube of paste... ?? After I've mucked around enough with the Earl Grey Loaf, I intend to make a Miso Bread (nicked the recipe off Cookpad.com)
In my search for Miso, I instead bought a bottle of Miso & Sesame Salad Dressing... perhaps I can use that... hm....!!!!
I've been following the recipes that came with the manual one by one. So far my favorite is the White Bread recipe.
Recipe for your information, as follows:
For 750g weight
250ml Milk/Water
2L spoon Butter
0.5S spoon Salt
2L spoon Sugar
3cups Flour
2L spoon Skim Milk Powder
0.5S spoon Yeast
S = small, L = large
Place ingredients into the bucket in the order suggested (or as long as all liquids underneath and dry ingredients on top)
The first time I made this recipe, it was a very dense, heavy bread and I LOVED it. I didn't have time to melt the butter so I used olive oil, and I used a processed milk that is low fat, high calcium but very dense (unlike usual low fat milk, the milk is very watery).
I tried to make it a second time but changed the following
200ml Earl Grey Tea (200ml water and 2 spoons of tea)
50ml Water
3L spoon Sugar
A bit of Earl Grey Tea Leaves as the dough is mixing
With the rest of the ingredients unchanged. Out came a very light bread. Not bad, but too sweet. I thought using tea would make the bread very bitter so I added another spoon of sugar (and I did not add salt as we ran out of salt... a really long story!)... Maybe next time I'm going to use the full 250ml tea... or to make it a bit more compact, 200ml Tea (but stronger) and 50ml Milk... yes... maybe I will do that...
A question for friends who are familiar with Japanese cooking: what does a store-bought Miso look like? Is it a bottle of sauce, a packet of powder, a tube of paste... ?? After I've mucked around enough with the Earl Grey Loaf, I intend to make a Miso Bread (nicked the recipe off Cookpad.com)
In my search for Miso, I instead bought a bottle of Miso & Sesame Salad Dressing... perhaps I can use that... hm....!!!!
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no subject
Date: 2012-07-10 09:35 (UTC)no subject
Date: 2012-07-11 04:57 (UTC)