I have never made Milk Bread before. To be honest, I had never heard of milk bread before... But it looked fairly simple and fairly tasty, so I thought it was worth a shot. And it would add an international flair to dinner, right? Of course, for me it was soy-milk bread, but who's keeping track...
The interesting part if this for me (though, really, it shouldn't be...) was proofing the yeast in warm milk rather than warm water. I love to see the yeast foam and bubble when I make bread. Seeing it in the (soy)milk was just as cool. Here's the progression:
Once the foamy goodness was ready, I added it to the salt, oil and sugar, then mixed in the flour. I don't know why, but I was expecting the dough to be a lot thinner than it was. I shouldn't have, since the ratio of flour to liquid was 2:1, but I just did... Never-the-less, I got my batter mixed and into the loaf pan.
After the dough rose I was pretty excited. It was pretty and puffy, and looked like it would make a beautiful, non-traditional Sabbath bread. True, my loaf pan is bigger than the one called for in the recipe, but I was pretty sure that wouldn't be an issue. I figured I might not get the "muffin top" over the sides, but that's ok.
When the bread came out of the oven I was a little bit disappointed. It looked like it shrank back down from its pre-baked rise... The color was beautiful, and the smell was great, but it was a kind of flat loaf of bread...
Luckily, the taste didn't seem to be affected. Both Hubby and I liked it a lot. I think this will make a yummy breakfast bread with margarine and either jam or honey, or a decadent snack bread with Nutella spread on top. This is definitely worth trying again!!
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