January 26, 2010 - 4:09am
Japanese Milky Loaf
As a newbie to baking bread, sometimes going back to the basics help to boost my confidence that I still can make a decent loaf.
Here's a recipe for Japanese Milk Loaf, secret seems to be whipped cream.
Simple loaf, a little sweet to my taste, but generally a good bread to go with cheese and ham and made a good 12 pieces from the loaf to be eaten within 2 days.
Jenny
http://sites.google.com/site/jlohcook/home/breadmaking/hokkaido-soft-white-bread
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What lovely loaf! Thanks for sharing. I visit Angie's site from time to time. She's an excellent cook; Chinese living in Germany, I believe. Al
Thanks for sharing this recipe! Looks a little more accessible than the water roux method. I'm actually going to try this. I have been stuck in whole wheat and rye lately and a good, fluffy, sugary white bread sounds really good :-)
Beautiful job on yours.
Thank you for your encouragement. I just bought some whole wheat and rye flour and am going to try something different. inlovewbread - any good suggestions what I should try as this will be my very first try using such flour?
Oh boy- I don't know. I have been trying a lot of different ryes lately. All of them I like for different reasons. It's fun to use rye, it's very different than wheat flour.
As for a recommendation on what to try...ah! I don't know! It depends on what you are after as far as taste/texture. For me, I am interested in method, so the Detmolder method of rye production is intriguing. For a dense, moist loaf, I'd go for pumpernickel or a finnish, swedish or fresian rye. (there's a recent thread about fresian rye that looks good). I just made a Jewish Deli Rye and that was really good also, but with a lower % of rye. They are all great but for different reasons.
What kind of rye bread do you like?
I'd go for something in Hamelman's Bread book as a starting point, and do a lot of reading up if you aren't already familiar with rye and how it behaves. Hansjoakim has a lot of rye on his blog along with formulae, pictures and instructions. That's where I have gotten a lot of inspiration and information.
Good luck! I'd like to see your rye once you've made something, let us know how it turns out :-)
Thanks for your suggestion. Wow - those ryes look lovely, and sounds a little complicated. I'm going to try a poolish rye bread (with other flour) not sure how it'll taste like, as I do seldom take rye or whole wheat bread. I'll definitely let you know how I did...:d
Yes - I chance upon her site through another singapore site - Happy Home Baking, another excellent cook and baker....check it out.
Jenny, I've just made a loaf of WW Orange Rosemary Parmesan sandwich loaf yesterday, using the water roux method. My husband and little guy ate some and they both "wow". The recipe was for sweet rolls so cut I down on the amount of sugar. But the natural sugar in the orange (used freshly squeezed orange juice) still made the bread too sweet. Next time I will use it for sweet rolls, as the original recipe. Flavor is great, just too sweet for sandwiches. :-) Al
P.S. Is there a link for the other site?
Hi Al,
must try out the water roux method you mention here for my next loaf of sweet bread, and the things that put in there....yum yum.....
here's the site:http://happyhomebaking.blogspot.com/
I used that very recipe last weekend, except I added about 75g mashed sweet potato. Made the dough a little wetter than I expected, but it turned out great.
Your right, though--these are incredibly rich breads. Cut thick, slathered with real butter, layered with salty ham and cheese, then grilled, it's quite a decadent treat. And my toddler loves this toasted.
For shaping, I like making this bread in a "sharing loaf" style by cutting it into two or three pieces, rounding each into a ball, then lining them up in the loaf pan. Looks very exotic :-)
mm..the shaping you mention sounds really interesting. I wonder how the loaf turns out. must remember to make my loaf look more interesting yeah? I'm not the too artistic type....but will try....