My latest triumph - Milk loaf in a pipe tin or small tin - recipes & photos

[Very Happy Jan]

Just went to check the mail before I pick the kids up from school, and sitting near the lettterbox on the garden wall was my bread tin  . How exciting!!!  It didn't take very long at all to arrive from the UK to here (Perth, WA) - a little over a week.

Mine arrived today as well but I've got too much work tomorrow to be able to play. Oh well - maybe the weekend.

[JulieO]

My tin should be arriving any day now too.    I found this review of the tin on one of the sites listed and have also included the link for the recipe that the reviewer used (for a slightly bigger loaf) should you need it.

http://www.headcook.co.uk/review/product/list/id/20004297/

http://www.cookipedia.co.uk/wiki/index.php/English_milk_loaf

[judydawn]

This review seems a bit odd to me Julie as the recipe that comes with the tin does rise to fill the bread pan within 30 - 45 minutes.  You just leave it until you can see it (quite clearly, you don't need a torch or anything) just below the hole, it may take longer depending on where you are allowing it to rise. You don't open the tin to see how it is going.  On a cold day I pop it into a 40 - 50^oC oven but on a warm/hot day I pop it outside in the sun.  As you can see from my photo, there are ridges all the way round.  I'm sure you will all have success with this recipe - leftovers toast really well.

[JulieO]

Yes, I was thinking that maybe the reviewer lived in a cold climate and had trouble with the dough rising enough?  not sure either but thought just in case anyone does have trouble there's an option. 

I can't wait for mine to arrive to give it a go, have fond memories of this bread used in doorstops (where the bread is sliced quite thickly 1-2 inches thick, and toasted on one side, then sliced toms, put on the un-toasted side followed by cheese and some finely chopped bacon and then put under a grill for it to all cook and melt!)  I don't know why but they always tasted better using this shape loaf. Haven't had one in years, but I'll sure be trying one.   

[judydawn]

So that's what a doorstop is    Have heard of them but had no idea what they were - I've even made them.  They were a popular supper when we used to go to cabarets back in the 70's, cut into bite sized pieces and eaten cold.  I'll be having these for lunch tomorrow with my small piece of leftover pipe loaf - thanks Julie for bringing this subject up. 

[cookie1]

W...e..l....l. Yippee, whoopee and hurray. I'm getting a pipe loaf tin too and it's on it's way. When I heard about them I asked DH what he thought as I was trying to be very strong about it. His opinion was 'well why not, you have every other shape tin there is'. So I will be able to make pipe loaves too. It will probably arrive while we are away but as soon as I get home.....yum.
 
Thank you.
 

[achookwoman]

Also nice dipped in eggy mixture and cooked in a smear of oil in a pan.  Eat with home made  tomato or spicy plum sauce.(TMX of course)  Good way to us up any stale bread.

[judydawn]

Another good idea, thanks Chookie.

You sound a little excited Cookie    Hopefully your tin will arrive before you go away though.

[cookie1]

You sound a little excited Cookie    Hopefully your tin will arrive before you go away though.
[/quote]

Then I would have to make one loaf before I went. That would be ok though. I could fit it in.

[Cornish Cream]

In my new bread tin,I made a milk loaf using Judy's instructions today.Thanks Judy it worked like a dream. Excuse the bread baps they just happen to be there when DH took the photo for me.

[achookwoman]

CC , this looks fab. 

[JulieO]

That does look good CC.  I'm still waiting on my tin.  It was ordered on the 26th Feb so I'm hoping it's not too much longer. 

[judydawn]

Great going CC - hey, this is your first photo isn't it?  Hopefully a lot more now you have the hang of it.

I've also made another loaf this morning, put it outside in the sun for 45 minutes and when I checked on it, it hadn't risen enough so I left it and got on with other things.  Oops, forgot all about it for probably 1/2 hour by which time it was oozing out of the sides and through the hole.  I just scraped those bits off with my finger and it cooked up as normal so is a very forgiving recipe.

Never heard of rolls being called Baps.  They look like what we would call hamburger rolls, softer than a normal roll - is that what you are going to use them for?  What recipe did you use for them CC?

[cookie1]

CC that looks really wonderful. Well done.

[Cornish Cream]

Great going CC - hey, this is your first photo isn't it?  Hopefully a lot more now you have the hang of it.

I've also made another loaf this morning, put it outside in the sun for 45 minutes and when I checked on it, it hadn't risen enough so I left it and got on with other things.  Oops, forgot all about it for probably 1/2 hour by which time it was oozing out of the sides and through the hole.  I just scraped those bits off with my finger and it cooked up as normal so is a very forgiving recipe.

Never heard of rolls being called Baps.  They look like what we would call hamburger rolls, softer than a normal roll - is that what you are going to use them for?  What recipe did you use for them CC?

It must be a Cornish thing to call hamburger rolls Baps   I used the recipe from the F&E Cookbook page 168,I get 6 rolls weighing about 110g each.DH had two for his lunch,the remainder got put in the freezer for another day.They're great to use for hamburgers.Chookie's No Fuss Rolls are also a favourite in this house as well.
Lots of help posting the photo,but I'll get here!