Author Topic: Hokkaido Milk Bread (Read 19769 times)

judydawn · « **Reply #15 on:** July 29, 2014, 10:22:10 am »

I wonder how it would go using 50g wholemeal flour in place of the plain flour Cookie - would work I guess.

Kimmyh · « **Reply #16 on:** July 29, 2014, 10:42:33 am »

Lovely loaf cookie.

cookie1 · « **Reply #17 on:** July 29, 2014, 12:26:07 pm »

I don't see why not Judy, or even spelt. I always put 50g-100g of spelt in our daily bread. Just to make it healthier.

judydawn · « **Reply #18 on:** July 29, 2014, 12:27:57 pm »

I haven't got into spelt yet Cookie but there's no reason why I can't

Thank you.

EmeraldSue · « **Reply #19 on:** July 29, 2014, 01:19:06 pm »

Cookie, I'm in awe of the height of your bread. It looks fantastic

cookie1 · « **Reply #20 on:** July 30, 2014, 02:38:04 am »

Thanks ES. It seemed very slow for the first rise. Then I let it rise to double in the tin and when I put it in the oven it went kerpow! I thought it may have had a big hole in the centre but it didn't.

Author Topic: Hokkaido Milk Bread (Read 19769 times)

judydawn

Re: Hokkaido Milk Bread

Kimmyh

Re: Hokkaido Milk Bread

cookie1

Re: Hokkaido Milk Bread

judydawn

Re: Hokkaido Milk Bread

EmeraldSue

Re: Hokkaido Milk Bread

cookie1

Re: Hokkaido Milk Bread