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

[judydawn]

Looks good Cookie, must try some variations myself.

[CreamPuff63]

I have been really pleased with the tank loaves, and yes I think I am going to experiment with some seeded variety next.

[Cornish Cream]

Great looking loaves of bread Cookie.

[andiesenji]

Absolutely beautiful crumb, Cookie. 

[Very Happy Jan]

Looks fabulous Cookie

[judydawn]

Hope it's ok with CC, here tis ........
Hi Debbie,
I call them Baps but the recipe is a simple bread recipe.Growing up in Cornwall it's what us locals called flattish bread rolls or if they were smaller and more domed shaped they were called "splits"
400g strong bread flour(white,brown,granary or a mixture)
1 sachet of dried yeast or 30g fresh yeast( I used 11/2 tsp)
1 tsp sugar
1 tsp salt
200g warm water
50g olive oil
1. Mix all ingredients 20sec/ speed 3 to combine.The mixture should form a ball and the dough should begin to clean the sides of the bowl.If too dry add a little more water.
2. Knead on dough setting,  for 2 minutes.
3.Remove the TM lid,turn the TM bowl upside down and tip out the dough.Gather the dough together into a ball.Press lightly into a bread tin or shape into rolls and place onto a baking sheet lined with baking parchment.Brush lightly with olive oil,cover with a clean tea towel and leave to rise in a warm place until double in size.
4. Bake the loaf 20-30 minutes or the rolls 10-12 minutes @220c.

I find I get a better result with a double rise,so after the 2 minute kneading I leave the dough in the TM bowl put it in a warm place until doubled in size.Give it a 30sec  to knock it back.This is when I get a little "annal" as I weigh the dough and divide by 6    It's usually between 110g-115g per roll,shape into the bap shape and put the 6 rolls for a second rise in a warm place,when doubled in size, cook.
These are proably not what your DH remembers as Baps but I hope you enjoy them.
xx Denise

CC, I finally got around to making your baps today - mine have a lot more colour than yours but I am very happy with them.  Read this thread again after I made them from my print out but would have put finger impressions all over the top as Chookie suggested.  Will do that next time and maybe add half milk and half water to see what the difference is.  Happy at the moment though - grilled chicken/bacon burgers for tea tonight.
Just had one with soup for lunch so on second thoughts, wouldn't change a thing CC - maybe some 'dimples' for something different

[Cornish Cream]

Great looking Baps Judy,so pleased that they were a success.I'm making some more today and will try Chookie's tip of half milk/ water.

[achookwoman]

Love the way you girls are experimenting with the bread recipes.   I found the fruit loaf  good,  although would add some of the fruit at the end so that larger pieces appear when sliced.

[faffa_70]

I am so upset with myself. I have made the milk loaf twice now and it has failed!! I have no idea why and my yeast is fine as all my other breads are working wondefully. The only difference to the recipe I am doing is to tip out the flour etc after mixing and heating the milk to 37^o in the TMX then adding the flour etc back in and kneading  Help me please ladies and gents my family have been waiting and waiting for this bread and I have failed them twice now and failures are so rare now a days thanks to this forum   

[judydawn]

Kathryn, I warm my milk in the microwave but if you don't want to do that, perhaps heat it first in the TMX, remove and wipe the bowl clean and start from the beginning.  I can't really see that it would make much difference but if you follow my recipe earlier in this thread, I can't see how you can go wrong - you seem to be the only one who has had a failure so it is odd.  Good luck with your next try 

[Debbiebillg]

I've made the milk loaf recipe 3 times now but cooked it in a regular tin (have ordered tins and waiting for them to be sent).  I too microwave the milk.  Made one yesterday and it's been raining here so I put it in the oven to rise on 60 degrees and it rose fine.  Also made the honey, vanilla one yesterday too and took it out of the oven too soon and it wasn't cooked right through.  I think the sweet ones seem to get darker before they're ready. I feel better about failures if you can have troubles with all your experience Faffa  , sorry that you're having problems with it though.  I wonder if I find once the tins arrive if they're turn out differently.   Ohh also I put the milk powder in both loaves, but didn't put bread improver in. 

[faffa_70]

I have two jugs JD so will try that - though for the life of me I can't see how it would change things. I don't have a microwave any longer it died and we aren't replacing it!! When you heat the milk in the microwave how hot do you think it is when you use it? Maybe 37 isn't hot enough 

[judydawn]

I just make it luewarm Kathryn, stick your finger in to test it 
I have also been adding the milk powder lately too (skim milk variety though) and always use bread improver Debbie so whether one or the other makes a difference I can't say.  I have done it without the milk powder but not without the improver. Don't think Kathryn would be having trouble with enough warmth for the rising though with the temperatures they have been having in the West 

[KarenH]

Got my tin in the mail today (happy dance happening here) and am planning on trying my first loaf tomorrow.  Fingers crossed I get results even half as good as other people have!

[achookwoman]

Faffa,  we just have to sort this.   I have been a bit busy packing for our trip next week ,  so have missed a bit of this post.  If the yeast is working in other loaves then it may be too hot or too cold.   Too hot and you kill the yeast,  too cold and it just takes longer to rise,  (like in the fridge over night).  As Judy says warm to the touch, like a babies bottle.
Too much salt will also retard the rising,  it will work but will be slow.   Too much sugar,  in fact added sugar will give a browner crust as observed.  Can you just warm the milk on the stove and just put everything in and give it a knead?    Let us know how you go.  Sometimes  recipes are more complicated than they need be.   Good luck.