The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking for one ?

  • Pin It
Lancmanc's picture
Lancmanc

Baking for one ?

Hello everyone,

I am new to this site so please bare with me !!!.

I have just purchased a microwave/convection/grill/breadmaker and I am delighted with it on all functions, but the recipes for bread are a bit dismal to say the least.

As I am cooking for one I am looking for a small everyday loaf which smells good and tastes better ?.

When I was a boy I visited Northern Scotland and tasted their morning rolls, the taste has stayed in my brain all these years, does anyone have a recipe for these and is it possible to use the breadmaker to cook them  ???.

Many Thanks,

Lancmanc

 

 

PaddyL's picture
PaddyL

I don't know how you would bake the baps in a bread machine, but then I know less than nothing about bread machines.  I suppose you could mix the dough in the machine, then hand form the rolls and bake them in the oven.

jlewis30's picture
jlewis30

So, what does that even look like? Can't wrap my brain around it...

ananda's picture
ananda

Hi Lancmanc,

Welcome to TFL; I'm based in Northumberland, near to the Scottish Border and I have worked as a baker in the far North.

The real secret to Morning Rolls is that they are baked using a long fermentation system; the good ones, anyway!

I don't know anything about breadmaking machines either I'm afraid.   However, you would have to find a way to either:

1. incorporate an overnight ferment as a portion of the final dough, or,

2. make the dough with very small amount of yeast and ferment it really slowly.

Best wishes

Andy

Lancmanc's picture
Lancmanc

Thanks Andy, I'm Lancs born but live in OZ for almoat 50 yrs, just got into this baking thingy and am like a lost soul .

Not sure I know anything about long fermentation, will look that up when I master a simple /small loaf !!!!!!!!!..

 My thoughts about rolls were to do the mixing by hand and just using the machine for cooking.

Isn't it funny how a memory can take you back all those years, , the rolls were delivered warm by the milko on a horse and trap !!!!, and were as sweet and warm ,

It sounds like I'm going senile  ????.

Thanks again,

Norm Parke

 

Graid's picture
Graid

As a Scot, I'm somewhat curious as to what particular sort of morning rolls there are in the North- can't say I've ever looked when I've been up there. I am near Edinburgh and our 'morning rolls' are soft and with a very dry sort of crust. I'm not a particular fan. Something approximating rolls of that sort would be fairly easy to make, though in my experience, achieving tasty bread is something of a challenge.

In Glasgow, they have a sort of morning roll I am genuinely curious as to how they achieve. It's hard to describe but they have a very crispy, somewhat rough crust and a strange texture unlike any other roll I've had. It is the sort of roll you can tear parts out of in strips rather than clumps almost. 

Anyhow, in either case, the part the bread machine would do would simply be the kneading. Whilst bread machines can be put to a 'dough' only program, you'd want to avoid that if you wanted to do a slow fermentation method. But a bread machine can be used to get the dough kneaded and then you can simply cancel what it's doing before it gets to the rising stage. You obviously need to keep an eye on it and/or consult the manual as to when the interception of its kneading process should be done. 

G-man's picture
G-man

I've had rolls of that kind I think, with a crispy outer crust with a fluffy softness inside that you can tear apart in strips. Is that what you're talking about? Sort of like a croissant, only slightly denser crumb and softer on the inside?

Mini Oven's picture
Mini Oven

You could try this...   I take it you have a white bread recipe that works in the machine.  I'm not Scottish but I think if you want to get a long ferment on any recipe try taking half of the flour and equal weights but not all of the water in the recipe, add just one scant pinch of yeast and stir together about 8-12 hours before you want to turn on the bread machine.  Just let this mixture sit covered in a bowl overnight or all day depending on your schedule.  Put the rest of the ingredients into the bread machine and add this "poolish" puddle of dough to it and turn it on.  I'm not sure what should go in first, the poolish or the rest of the water/liquids.  You might end up reducing the yeast in the recipe by 1/2 to 1 tsp if flat loaves eventually come out of the machine.  Got a brand name for us?

If you use the site search, you can dig up some bread machine discussions, recipes & tips.  

What exactly do you mean by "dismal" recipes?   lacking in detail?   tried and flopped?   tasteless?

 

Lancmanc's picture
Lancmanc

After reading your ideas I felt as though I had been allowed the keys to the inner sanctum ???,

Re dismal recipes ?, well , just black print on white paper with quantities  etc, a bit boring for the inquisitive mind ?.

I have printed your ideas outfor me to try "soon".

You want a brand name ????,

what could be more delightful and evocative than "Poolish Puddle Bread", don't forget I have naming rights ???.

Thanks again,

Norman

Lancmanc's picture
Lancmanc

I am thrilled at the help I have received, thank you all .

To "Graid", my memory of "the" morning rolls are from Buckie where I visited in 1947, and if my memory serves me correctly they had a buttery taste , but not greasy , very soft and moreish ???.

Your tips on using what bits of the machines processes I need and bypassing what I don't are an excellent idea, thanks.

 

richkaimd's picture
richkaimd

I've lived alone for several years now.  I bake bread in my large oven often.  While sometimes I give loaves away, I always keep loaves for me.  What I do is slice and freeze them.   I remove slices from the freezer to thaw and/or toast.  I make Bernard Clayton's "Buttermilk Oaten Cakes" to keep frozen.   (Do an internet search using Clayton buttermilk oaten cakes.) I put them into the oven for a while in preparation for breakfast.  While I imagine we'd all rather eat our wonderful breads warm an hour after being taken out of the oven, I can only do that now and again.  Actually sometimes I bake bread and invite people over for the eating when they're fresh and warm.

Mini Oven's picture
Mini Oven

:)   Yes, we dish out inner sactum keys here all the time.   We might even have someone with the same fancy machine with whom you can share ideas.  One never knows....      Poolish is a legitimate method of pre-fermenting dough.  The title might already be taken.  The puddle part is my own fluid discription. 

Got a glob of butter to throw into the dough?  I ate something similar a few days ago up in an Alpine valley.  Tasty, moist heavy, sweet but not too sweet, a few raisins but it was round and deep fried.   Rich flavour.  Real stick to your ribs kind of food.   Well, a recipe is what you make of it... any ideas?  :)

flournwater's picture
flournwater

It's very easy to adjust any formula that you find expressed in terms of baker's percentages so that you make only the amount you need for the size of your family.

Here's a couple of ideas that might interest you.

http://www.food.com/recipe/scottish-baps-soft-morning-bread-rolls-302697  ("blood heat" = body temperature)

http://www.rampantscotland.com/recipes/blrecipe_rolls.htm

Mini Oven's picture
Mini Oven

doesn't work, just type in: scottish baps soft morning bread into the search slot that appears aboce the "this page can't be found" message and you will find the recipe.  Rub the butter into all of the flour and then divide flour to make the poolish puddle.  Looks like a good recipe.   Mmmm buttery!