Light fluffy with thin crust.
Hi, I decided to contribute this recipe through an answer given by one of the forum members to a question I had asked. Because I have a digestive problem i.e I cannot eat most breads other than really soft, fluffy and usually have to remove the crust. This recipe was found on another forum ( not a bread forum ) by my Wife and has proved to be perfect for me. The only alteration to the original is I have done away with the Sugar content.( and the rise time ).
This recipe is to say the least sticky and therefore I recommend mixing in a Bread maker.
NB: All measurements are in mills, using Electric Scales.
Water 285 mills ( cold or hot, it makes little or no difference difference ).
Bread Flour 400 mills
Butter melt one (1) Tablespoon .
Sugar one (1) Tablespoon.. ( I don't use this ).
Salt ten (10) mills.
Yeast one packet (dry) 7 mills.
Milk Powder two (2) Tablespoons.
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Breadmaker.. round Cake tin 230 mm diam and 36mm lip. Greaseproof paper. Baking tray.
My Breadmaker uses the Liquid first method.
Add contents to Breadmaker and use the Dough cycle.
After the Dough cycle has finished turn out onto heavily floured surface.With Flour on hands knock back and fold several times.
Then fold into a ball, place into Greaseproof papered cake tin . ( doesn't matter where because the dough will fill the tin during the rise.
Place in draught free area. ( I use my Mini oven). After four to five ( 4 to 5 ) hours dough will have quadrupled in size.
Place baking tray in the bottom of oven and preheat to 220deg Celsius ( the heated tray ensures that the bottom gets cooked ). Place dish with the Dough in it in oven onto heated tray. Bake for 20 minutes.
The finished product will be Golden Brown with a soft inner and a crust no thicker than 1mm.
I also flour it with Rice Flour and move the bread up to the top of the oven for the last five minutes.
Is your "mills" a unit for weight or for volume?
As stated, I use electrical ( digital ) scales, therefore I measure in weight.
Is it save to assume that one "mill" is about one gram?(dry yeast packages here have about 7g - yours has 7mills.)
Without this I cannot estimate how much fat and milk powder you use, as they are still measured in volume.
At first I thought it would be a funny abbreviation for ml ;) (unit for volume) which made perfectly sense to me for water.
2.5% salt is a lot. Usually sandwich loafs have less (1.8%). I also prefer at least 2% of salt. Is this the reason why you don't eat sandwich bread?
You just cannot eat the crust or are there some other problems with bread. Maybe we can point you to other recipes that fit your needs for that you can vary a bit.
Is it save to assume that one
Is it safe to assume that one "mill" is about one gram?(dry yeast packages here have about 7g - yours has 7mills.) yes
Without this I cannot estimate how much fat and milk powder you use, as they are still measured in volume.
Where do I mention Fat?
Plastic spoon Orange in colour with 1 Tbs printed on it.
At first I thought it would be a funny abbreviation for ml ;) (unit for volume) which made perfectly sense to me for water. My mistake, should read Ml.
2.5% salt is a lot. Usually sandwich loafs have less (1.8%). I also prefer at least 2% of salt. Is this the reason why you don't eat sandwich bread? Your idea of what is too much Salt is yours, not every bodies.
You just cannot eat the crust or are there some other problems with bread. Maybe we can point you to other recipes that fit your needs for that you can vary a bit. If you read again you will see I suffer from a Digestive prob, therefore chewy thick bread is impossible for me to eat/digest. I don't need you to recommend any other recipe because I have one, the above recipe. But, thank you all the same.
that this is a milk setting? hear me out...
My digital scales has a mode button and I can change grams settings between: grams, milk grams or water ml.
Is it possible it is in a milk setting and it looks like mills? If the letters are close enough, and hard to read (or misprint) this could be why some of us are puzzled with the measurements including myself.
I have never seen the "milk gram" unit before. I was thinking that it was probably just an alternative abbreviation for ml? Either way, probably not a good unit to measuring anything but the specific liquid on which it is based. I am now very curious though.
If I put 200g water on the grams setting, it weighs the same in water ml. but if I set it to milk, I have to add more milk volume to come out with the same ml as the water in ml.
The only thing I can think of using it for is if I want to substitute milk to water or water to milk.
I've sat and played with it but it only leads to head scratching.
I do have to be careful not to have it in the milk setting.
I weigh and list all my ingredients preferably in g.
No.
Mills, is it possible
that this is a milk setting? hear me out...
My digital scales has a mode button and I can change grams settings between: grams, milk grams or water ml.
Is it possible it is in a milk setting and it looks like mills? If the letters are close enough, and hard to read (or misprint) this could be why some of us are puzzled with the measurements including myself.
No.
My apologies to all. I will now change the recipe with the correct measurements. I have also been trying to upload a couple of shots but as yet cannot figure out the way this forum upload works.
Hi, I decided to contribute this recipe through an answer given by one of the forum members to a question I had asked. Because I have a digestive problem i.e I cannot eat most breads other than really soft, fluffy and usually have to remove the crust. This recipe was found on another forum ( not a bread forum ) by my Wife and has proved to be perfect for me. The only alteration to the original is I have done away with the Sugar content.( and the rise time ).
This recipe is to say the least sticky and therefore I recommend mixing in a Bread maker.
NB: All measurements are in ml, using Electric Scales.
Water 285 ml ( cold or hot, it makes little or no difference difference ). Place jug on scales and fill to 285 Ml
Bread Flour 400 ml
Butter melt one (1) Tablespoon .Orange plastic with 1 Tbs printed on it.
Sugar one (1) Tablespoon.. ( I don't use this ).
Salt ten (10) ml. That's what the original recipe stated. If you don't like that amount change to your taste.
Yeast one packet (dry) 7 Grms.
Milk Powder two (2) Tablespoons.
----------------------------------------------------------
Breadmaker.. round Cake tin 230 mm diam and 36mm lip. Greaseproof paper. Baking tray.
My Breadmaker uses the Liquid first method.
Add contents to Breadmaker and use the Dough cycle.
After the Dough cycle has finished turn out onto heavily floured surface.With Flour on hands knock back and fold several times.
Then fold into a ball, place into Greaseproof papered cake tin . ( doesn't matter where because the dough will fill the tin during the rise.
Place in draught free area. ( I use my Mini oven). After four to five ( 4 to 5 ) hours dough will have quadrupled in size.
Place baking tray in the bottom of oven and preheat to 220deg Celsius ( the heated tray ensures that the bottom gets cooked ). Place dish with the Dough in it in oven onto heated tray. Bake for 20 minutes.
The finished product will be Golden Brown with a soft inner and a crust no thicker than 1mm.
I also flour it with Rice Flour and move the bread up to the top of the oven for the last five minutes.
There's no fool like an old fool springs to mind.
I have just realised why consternation has prevailed over my recipe. The forum members who know what they're talking about re measurements ( where as I didn't ) were confused by the use of mills = ml when I should have used grams.
This came about because I noticed whilst playing around with my scales that the difference between ml and gram is miniscule. Consequently whilst writing the recipe I had the scale set on ml. My humble apologies for the confusion.
I would have preferred to edit the original post but this site doesn't appear to allow this and simply makes a copy which can then be edited and posted way down the thread.