Another recipe from Floydm at thefreshloaf.com. Pretty simple recipe, but I had some issues with it. I think the issue was due to using cold from the refrigerator milk.
The first rise was supposed to occur in an hour. When I checked, after an hour, nothing had happened. Nada. No change at all. So, wanting to try the recipe again, I went out and got more supplies.
I suspected the issue was the temperature, so I warmed everything up do a decent temp before mixing it in. The dough behaved better and looked better than the previous batch. I set this batch off to rise, too. The first batch had not been discarded.
After an hour passed, I checked on the second batch, and it looked good. I checked on the first batch and it had tripled in size. It was still alive. So, I now have two batches worth of loaves to bake, plus my two sourdough loaves.
Now I had between 6 and 8 loaves to bake. Each one would take a solo baking cycle in the oven. Each of about 45 minutes. 4.5 - 6 hours. Ugh.
I finally turned off the oven at about 11:30 p.m. At least basketball games were still on TV.
Here's the recipe:
Tangzhong
2/3 cup pineapple juice
1/3 cup water
1/3 cup all purpose flour
Final dough
800g (around 5 C) all purpose flour
1/2 C sugar
50g (1/2 C) milk powder
1/2 C half and half
3/4 C milk
2 eggs
4 T butter
4 t instant yeast
1 t salt
1 t vanilla extract (optional)
1 t lemon extract or some lemon zest (optional)
1 t orange extract or some orange zest (optional)
all of the tangzhong
1 more egg, beaten, for the eggwash
Tangzhong preparation:
1 cup of liquid
(milk or water or juice) to 1/3 cup flour, or a 5 to 1 liquid to solid
ratio (so 250g liquid to 50g flour) and mix it together in a pan. Heat
the pan while stirring constantly. Initially it will remain a liquid,
but as you approach 65C it will undergo a change and thicken to an
almost pudding like consistency.
Main bread:
I mixed the tangzhong with the milk, (I just realized I left out the half and half from both attempts!), half and half, and butter to get everything to a decent temp.
I then mixed that in with everything else. Mixing for about 15 minutes.
Greased a bowl, formed the dough into a ball and put it in the bowl, covered, to rise for an hour.
I then divided one batch into 3 pieces and the other into two, and let them rise for an hour.
Glazed them with an egg wash, put them in a 350 oven on my baking stone. Covered them for 10 minutes, then let them cook uncovered for 35 minutes more.
I got no puckering of the loaves as they cooled. Maybe I'll try them again and not leave out the half and half and see what happens.
No pictures. Bummer.
