The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
Brot Backer's picture

Yeasted cake recipes or ideas?

June 22, 2010 - 1:55am -- Brot Backer

I've always been a yeast man at heart. During baking school I despised cake making and always wished I could just proof the fussy french thing and be done with it. I have since begun to miss making real cakes but I still have the urge to make a yeasted cake. I've only found one recipe for any such thing online, if anyone can show me the way to recipes or has tips I would be sehr grateful! I may try to modify an english muffin recipe from alton brown but would prefer to start with a proper formula.


whosinthekitchen's picture



The German brotchen is a hot milk bread that kneads together yielding a smoothly elastic dough. This makes great rolls and buns. The best is to eat it warm with your favorite cheese or jam. I have searched online for other brotchen recipes. An internet search did not turn up a brotchen recipe for awhile but now several are available. However, none are identical to the one I got on that wonderful trip to Germany in the 80’s from a nice German lady.  The US Army officer husband helped convert metric measures to English.  This has to be the best travel souvenir I have ever returned home with!
Here I share my recipe for you to enjoy: 

Mix first three ingredients. 
1/2 c. warm water
1 1/2 cup warm milk
1 Tbsp yeast
Add: 3/4 tablespoon sugar
1 teaspoon salt
When well blended
Add 1 cup flour 
Beat this with a wooden spoon until bubbles appear in the pancake like batter.
Add more flour a cup at a time to make a dough you can no longer stir.
(This recipe uses about 4 cups of flour total; today I used 34 ounces weighed on a scale because I live in South Florida where the air is HEAVY and measuring by volume doesn't work.)
Knead for 10 minutes adding as little flour as possible until the dough is satiny and not sticky. The dough should be firm, and give to the touch. Place in a lightly oiled bowl to rise for 45 minutes (depending on the temp and humidity.  I lived in Wichita and found it a dryer climate yielding shorter proofing times for my breads.) The dough should more than double in size. Degas and remove the dough from bowl onto a floured surface. Knead 4 or 5 times and divide into 10 pieces for large burger size buns or 16 for buns. Sprinkle baking sheet with cornmeal generously and evenly space rolls. Allow to rise again (about 30 minutes) covered with plastic wrap you have brushed lightly with oil. Preheat oven to 350 degree F. When the oven is to temperature place rolls into bake for 20 - 30 minutes or until lightly golden. (I do not score the buns because the ones I had in Germany had a smooth top)  I do splash 1/8 cup water into my gas convection oven three times in 20 second intervals to create my crust at the beginning of the bake time.  Remove to cooling rack.


I was unsuccessful in getting rid of the blank box. 



parsley's picture

Time for Storage of Flour

June 21, 2010 - 12:34pm -- parsley

Another 'lurker' coming into the light. I live in Puerto Rico--in the mountains where the temperatures are mild and humidity is usually high.

I have 2 issues (at least)

STORAGE TIME: I have been happy baking with KAF bread flour which I bring in my suitcase after travels in the US. Now I want to scale up my baking and have access to bulk flours through a food co-op. How much can I buy without serious degradation of quality in 1 month of storage at ambient temperatures(65-82 F)?

breadbakingbassplayer's picture

Hey All,

I am on baking hiatus until Fall, or at least until it gets cooler here in NYC...

Until then, happy baking!


CoveredInFlour's picture

Soy powder as egg wash substitute?

June 21, 2010 - 5:10am -- CoveredInFlour


I've read that soy powder and water can be mixed to make a substitute for the egg in an egg wash. I bought some soy powder- label says "soya protein powder", ingredients say "soya protein isolate (90% pure)", made by "Purely Bulk".

When I tried the wash, 1 tbs powder to 3 tbs water, it didn't come out shiny, it came out dull and brown.

Did I get the wrong thing? It was all my store had, if it's wrong what should I try to find?

If it's right, is there a formula I can use to make it look shiny?

Sorry for all the questions! :)

T Cake's picture

Glazed Loaf Tins

June 21, 2010 - 5:09am -- T Cake

Hi All,

I've been hanging around this forum for a while now - it's a great place. Thought it's about time to join up and join in, especially now I've got a question to ask!

A couple of the books I have recommend glazed bread tins. I'm in the UK, and have found that Bakery Bits sell Chicago Metallic 1lb tins, but that's a relatively small loaf for my house. Does any one have any advice on tins, or recommendation on where I could get hold of some glazed ones, perhaps nearer the 2lb mark?

Thanks in advance

T Cake

turosdolci's picture


I wanted to share these pictures of the bread being sold in a stand in Dolceaqua, Italy.  It was a small festival displaying the products of Dolceaqua. The size of the bread was amazing. Imagine the size of the ovens. 




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