The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pan loaves

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SylviaH's picture
SylviaH

Pan loaves

It's been so long since I baked in a loaf pan.  This is just a simple recipe out of my Zo breadmachine book that I hand mixed useing 5 grain cereal mix and added some  K.A. organic white wheat and Bread Flour, reduced the yeast and added a little sourdough.  This is what I got...nice and tender sandwich loaf with a bit of fiber and a nice flavor. 




Sylvia  

Comments

Marni's picture
Marni

Sylvia, where do you find the time?  I look forward seeing all the yummy bread pictures you post.  These are lunchbox ready - nobody would trade their sandwich on that bread!


Marni

SylviaH's picture
SylviaH

Thank you, I almost didn't post this bake...but I figured oh well what the heck! It's hot and it's sandwich's for dinner tonite 'how did you guess ; ) So I had time to play on the PC and get the wash done.  I usually do my mixing by hand..that allows for time to do my daily chores because it only requires a few minutes of my time for mixing and then the stretch and folds take next to no time.  I do everything pretty much in this big old tupperware bowl I've had for years.  So there's practically no mess.  When it comes to final proof...the frig comes in handy or a cold room until I have the time to bake it..when I figure that out I set my oven to come on automatically and it's preheated for the loaves and ready when they are...just a little planning can go a long way and makes my baking day fall into place with my schedule.


Sylvia

xaipete's picture
xaipete

Your loaves look wonderful. I'm sure they will make great sandwiches. The crust and crumb look perfect!


--Pamela

SylviaH's picture
SylviaH

Thank you,  One of those days when you just need to putter around with something to bake!   Pretty warm here in SD CA today..and your right sandwiches tonite!


Sylvia

xaipete's picture
xaipete

But it ain't stopping me! I just set a pan of hot dog and hamburgers buns out to proof and mixed up some French Bread for overnight fermentation. And, I rebuilt my starters. I want to begin start an SD rye bread tomorrow, I just have to decide on which one.


Really, so it is 90º. Everyone is acting like we've never seen 90º before. Ridiculous! It is early to see such a warm couple of days but it won't last even through tomorrow.


One of the news stations even said it was illegal, mind you illegal, to use your BBQ today. That is also ridiculous!


I hope your sandwiches are delicious.


--Pamela


 

SylviaH's picture
SylviaH

 Hi Pamela, Sounds like your getting ready for a BBQ...I don't mind the heat growing up in the desert but it's the humidity that gets to me. 


Happy Baking,


Sylvia 

vincent's picture
vincent

that kind of picture is superb side to side and top equally bake and looks yummy and tenderly bounce, you've than it again sylviah ...more bake to come ...can you post the recipe ...i would love ...


 


vincent

SylviaH's picture
SylviaH

Sorry I did not write down my weights.  I tweeked this recipe that came from the Zojurushi bread machine book and mixed by hand because a bread machine recipe can have some hydration differences you might need to make some adjustments..depending on flours, grains, mixing/kneading methods used.  Here is the recipe from the Zo Book .  It is also for one bread machine loaf..I usually get  2 loaves from bread machine recipes.


Seven-Grain Bread


1 1/2 cups water


4 1/4 cups bread flour


2/3 cups    seven-grain cereal


2 Tbsp. Sugar


2 Tbsp. Dry Milk


1 1/2 tsp. salt


2 Tbsp. Butter


2 tsp. ADY


 


Sylvia


 

vincent's picture
vincent

thank you sylviah one question what is seven grain cereal? in our country(phi.) i have not heard what is seven grain cereal or what is the sub. for that cereal ...anyone


 


vincent

SylviaH's picture
SylviaH

It is a pre-packaged Rolled Whole Grain Cereal..containing 7 different grains.  The one I used contained 5....The brand I used was Bob's Red Mill, very popular in the US and it can be used for making hot cereal and there are blends made especially for bread making.


Sylvia   

ques2008's picture
ques2008

lovely creation as always!  i could eat now (even after a boring lunch of bitter melons).  sigh...

SylviaH's picture
SylviaH

Hello ques2008 and thank you for the nice compliment!


Sylvia

Yippee's picture
Yippee

Hi, Silvia:


Nice loaves coming out of the Zo.  I have one, too.  Though I mainly use it to knead dough since it's quieter than my KA Artisan. Do you mostly bake your bread in it?


Yippee

SylviaH's picture
SylviaH

Hello Yippee,


This bread was neither mixed or baked in the Zo...but I did use a recipe from the book that came with it and tweeked the recipe...I have other bread machine recipe books that have such a wonderful variety of recipes...I will use them and tweek during mixing and for oven baking.


These days I pretty much do all my mixing dough by hand.  But I do love my old ZO and it always sits on my counter.  It was what really started my interest into making breads more often.


I never bake in my ZO and only did for a short time when I first got it many years ago.  It does do a good job of kneading.  But the results were so different and so much better to just use the dough cycle.  I always thought it to be the best bread machine on the market...but I hardly ever use it anymore...if I do mix with a machine I use my KA because I can do larger batches and more controlled kneading...  but the ZO can be a great little kneading machine.


Sylvia

Yippee's picture
Yippee

Sylvia:


Oh, I see.  The very few loaves baked by mine didn't come out that great and I thought it's my fault.  Now I don't feel so bad.


Yippee

SylviaH's picture
SylviaH

I really don't recommend baking in the machine..but if you do..use only a good high protein bread flour, weigh your flour, 4oz. for each cup in the recipe.  Us the recipes that came with the machine or recipes that are recommended to be used with your machine.  I don't know why but the loaves always come out so large if making a recipe that gives a 1 and 2 pound loaf recipe...I'd stick with the smaller loaf..because the machine can tend to over proof...and always check to see if your dough appears properly hydrated for the type of bread you are making and don't be afraid to make adjustments by adding more/less flour.  You can also always use your self progammable feature'your best bet'....even after all of this...stuff can happen!  So pick tried and true recipes and stick to those measurements and same ingredients.  I think a lot of this has to do with the proofing timer and the heating up of the oven in the machine.  The loaf will never be as good baked in the machine as compared to baking it in the oven! 


Sylvia

Yippee's picture
Yippee

Sylvia:


 


I don't intend to bake in ZO again but thanks for all the information.


 


Yippee

SylviaH's picture
SylviaH

I see you got your little photo in..adorable!


Sylvia

xaipete's picture
xaipete

Just the Zo bread book! I lost the machine years ago.


--Pamela

SylviaH's picture
SylviaH

I'm so attached to mine..I have mini magnets, stickers and my magnet measuring spoons all over the front of it...sort of reminds of the old flowered VW vans and I don't clutter my fridge :D


Sylvia