The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

enriched white bread

  • Pin It
qahtan's picture
qahtan

enriched white bread

Made some enriched white bread today. qahtan
 11 cups flour
 3 1/2 cups water
 2 cups milk
 3 eggs
 2 tablespoons sugar
 1 1/2 teaspoons salt
 3 teaspoons yeast
 3 ounces soft butter.
           

weavershouse's picture
weavershouse

And I love those pans.


weavershouse

qahtan's picture
qahtan

 


 Thanks,,,,,,,,,,,,,,


 


Every one really likes the pans, and they are so old, that's why they look a bit ratty. ;-((((( qahtan

PMcCool's picture
PMcCool

As in the Velveteen Rabbit.  They obviously get a lot of use, which means they are much loved by you.


Paul

Lu's picture
Lu

Wow!!!! How beautiful! Where did you get this recipe? I've been searching for a white bread recipe. What was the temperature and the time for baking? Did you use a egg glaze? How do I scale down the recipe for just two loaves?
Thanks so much for sharing!

Lu

qahtan's picture
qahtan

The recipe like most that I use, I sort of make it up as I go along. I baked at 400


 for about one hour. no glaze, just a quick spray with water as they entered the oven, regular bake not convect, as you can see the convect fan at the back of the oven, but I hardly ever use it..... qahtan

Lu's picture
Lu

Do you use All Purpose Flour or Bread Flour?  Thanks !


Lu


 

qahtan's picture
qahtan

 


 Most times yes.......qahtan

Lu's picture
Lu

So you use All Purpose for this recipe?


Lu

qahtan's picture
qahtan

At the moment I am just finishing a 10 kg bag of Duncan Hines from Costco, they don't have it now,  drat.  as I liked it. some times though I use Robin hood, I don't like Five Roses or Gold Medal, I find they are too soft, I think they must be American. I am not an exact to measure baker, as I said I dip and scoop. I only sift if I am making genoise, I don't know why but I always have. ;-))))

deblacksmith's picture
deblacksmith

I make a similar bread with only two minor or major changes depending on your view point.  One I do a pre-ferment with about 25 percent of the flour and a very small about of yeast at 80 percent hydration.  I think this adds a lot of flavor.  The other is I use brown sugar -- adds another flavor note.


Dave

jannrn's picture
jannrn

What GORGEOUS loaves!!!! Now...I HAFTA know....WHERE DID YOU GET THOSE PANS??? I would LOVE to have some that deep!! I also would like to know what the temp and time you spent to bake them?! AWESOME BREAD!! If they taste anything like they look...they must be incredible!


Jann

qahtan's picture
qahtan

 


 I truly cannot remember how long I have had them, it was before my dear mum died and that was over 20 years ago.


The pans were given to me by the gentleman that worked in the deli dept of the local supermarket, back then the the brawn, head cheese, jellied meats  etc came in those pans, so when empty were thrown away, one day the assistant asked me if I could use them, I said sure.


He must have given me about 30 or more, free. and that's the story of the pans.


  I have given a lot of them away, some  have gone down to the states, and other parts of Canada, some to UK , and some just local.


The store is no longer there and any way I think they stopped using the tins soon after I got mine. they are very good tempered pans, go in the dishwasher etc.


 they also shape a good cake....    me,,,qahtan

Patf's picture
Patf

I have 4 tins like that which I've had for years. They used to be sold in several shops in the UK, I think mine were from John Lewis.


I was quite sad to see the last time I was over in England and visiting that store that they've gone over to silicone pans.


Doesn't seem right for bread somehow.

jannrn's picture
jannrn

Do you know the name of those tins?? I have a friend living outside of London so MAYBE she can find me a couple or 8 of them!!! LOL!!! PLEASE tell me there is SOMEWHERE I can find them!! I am SURE it will help if I can find out the name!! I LOVE THIS SITE!!!!!!!!!


Thank you 1000 times!!
          Jannrn

Patf's picture
Patf

Lakeland products sell them:


http://www.lakeland.co.uk/bread-tins-(as-used-by-delia)/F/C/cooking-baking/C/cooking-baking-bread-making/product/5624_5625

qahtan's picture
qahtan

Plus  postage,,, ;-(((((( qahtan


 The one pan I thought about ordering from Lakeland was 21 British  pounds,


 I telephoned them for the cost of postage from UK to Toronto,Ontario,


18 British pounds   total cost  = 39 British pounds convert that to  Canadian $$$


 it comes to almost  $70 or at today's exchange rate $68. bit expensive for one pan. Thank you very much.;-(((( qahtan 

Patf's picture
Patf

That price is ridiculous,qahtan!


I suggested the website for jannrn because she knew someone in the UK who could buy them for her. Price£4.97.


I wonder why they aren't sold in the USA or Cananda?

qahtan's picture
qahtan
jannrn's picture
jannrn

I am SOOO disapointed!! I was SO excited about buying those pans! I have about 40pounds of merchandise in the cart...waiting to hear what postage will be to Florida in the US.....now I am worried!!! I wasd hoping not to have to ask my friend to do it for me....she is so busy! Just hate to impose.... I will post what they say! The pans I want are less than $10 each!! Oh well...we will see!!

supisupian's picture
supisupian

Well, i think you missed the method on this recipe. I'm unable to find the exact method using the ingredients above in any recipe for this bread. Hope you'll provide one, so that we could follow it exactly. I have one enriched white bread recipe, but it's slightly different. Don't know if yours follow the same.

Just concern as i'm a newbie in bread baking -- just baked my 1st loaf today. Thanks for info on this site!