An interesting failure
I decided to try a new recipe and settled on the honey whole wheat recipe featured here. I used King Arthur White Whole Wheat and Harvest King Bread Flour. When I got to the step where you add evaporated milk, I discovered that I didn't have any. I didn't have any regular milk either. So I improvised wildly and used sweetened condensed milk, which I diluted slightly with water.
The bread just didn't FEEL right. I added more water and then, when it got too sticky, I added
more flour. Still didn't feel right. I let it rise and it did so slowly and hesitantly. Strange -- in my warm and humid Honolulu kitchen, bread usually rises quickly. The strangest thing was ... it was making noise as it rose. I could hear a tiny crackling sound. That sounded like strands of gluten snapping rather than stretching.
It was late and I was getting sleepy, so I baked my laggard bread. It came out with a fine dense crumb. It tastes great, but it's just not right.
I will have to try this bread again, with the recommended ingredients.
Still, it was an interesting failure. Until now, I've never heard bread rise, or try to rise.
as liquid coffee creamer about 7% fat by volume where as whole milk is 3.5% You might actually come out better with water and a tablespoon of butter or oil if you have to substitute.
I would use water ..
Sweetened condensed milk is evaporated mik with about a 45% sugar content, so you ended up adding something like a cup of sugar to your dough, I am assuming in addition to the third cup of honey called for in the recipe? Wow. No wonder it was talking to you. Your yeast was probably strangling. Did it taste like cake?
As a matter of fact, the bread is very sweet and cake-like. Aha, I drowned the yeast with sugar!
I would have been better off adding water, some powdered milk, and some butter. Oh well. Live and learn.
However, the bread did bring to mind Boston brown bread, which I haven't had in ages. It's not really BREAD; it's more of an English-style boiled pudding. I collected recipes for BBB baked, microwaved, and boiled as per tradition.
Also, I've been dared to make a traditional Linzer Torte but with marmalade.
My Korean roommate will eat well.
Well, science in action. Or inaction, rather...
I got curious and checked a recipe of mine for yeasted sugar cake, and that only called for a quarter cup of sugar, ha.
I never thought of Boston brown bread in that way, but having made plum and other steamed puddings, I must say you're absolutely right!
And years ago I was supposed to make a Linzer torte for my husband and son--they'd seen it at the grocery store and were sure I could make a better copy. I forgot all about it til just now...if yours turns out, share the recipe, 'k?
Nothing wrong with marmalade in Linzer torte. It's normal. Best when it's a sour one. Red Current is traditional but Raspberry, Sour Cherry or Cranberry jams are excellent. :)