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

[faffa_70]

Thanks Chookie I am having another go tomorrow while DD's birthday cake is cooking. I didn't use sugar and only used the 1/4 teaspoon of salt. I did only warm the milk to 37^o (which by the way I warm all my liquids too for ALL my doughs!) so I am really not sure what it is. The first one I did put in the fridge over night after it hadn't risen in time to be cooked before bed but it still only filled half the tin - just like the second time  I will fix it - TRUST ME!

Can you just warm the milk on the stove and just put everything in and give it a knead?

ahem  due to such bench space shortage in my kitchen and the fact that I NEVER use my stupid slow old electric stove it now houses a lovely cover over it which supports my lovely jarrah chopping board that DS1 made me 

[CreamPuff63]

for the record, I only use warm water and have never bothered to warm the milk. Perhaps sometimes the warmer water will compensate for the cooler milk straight from the fridge.

I think the water is better to be on the cooler side than warmer, as you are really just waiting for the dough to double in size etc. My white bread mix that I have been putting into my tank loaf tin has been really moist and extemely sticky but they have been superb once cooked. Don't worry about being too technical, remember in the olden days they did not have access to thermometers etc so it was just trial and error -- relax, bread is very forgiving and it is fun to make.

(Also, if you stuff up this time --what has it cost you...50c to $1 if that)

I have been using my Wallaby Bread Flour (thereabouts measures): 5g at least equals a teaspoon

Bakers Flour:           500g
Salt:                       6g
Bread Improver:      6g
Sugar:                    6g
Dry Yeast:               6g
Canola Oil (EVOO):  20g
Water (25C):           310 -320g

Spray your tin with oil and throw some sesame seeds around the tin.

[judydawn]

Correct me if I am wrong but doesn't yeast need a bit of sugar to activate it?  Try adding the sugar in your next batch Kathryn and see if you have success.

[faffa_70]

Thanks JD -ieven though the recipe has no sugar as such, is this a sweetish loaf with the milk though? My lot don't really like sweet bread unless it is a sweet bread if you know what I mean. I wouldn't want to over do it! I would have no idea how much to add. My regular loaf only has 35g to 750g of flour but also has LSA and chia seeds in it 

[judydawn]

Ahhh, stupid me - it doesn't have any sugar in it so forget I said that Kathryn  Maybe, as you said, the milk gives it a certain sweetness but it is not too sweet for me.  It is all a matter of taste though.  You can but try and see what the family think - good luck with your next one.

[faffa_70]

I think without the sugar it will be fine   

[CreamPuff63]

Correct me if I am wrong but doesn't yeast need a bit of sugar to activate it? 

From memory I think it may be the salt that activates the yeast. I seem to recall TMXR also saying that he used to leave the ingredients (water, salt, yeast, etc) sitting there for a couple of minutes whilst the yeast activated (it then starts to bubble abit) and then he mixed it together. I don't think that was a necessity tho 

[Frozzie]

Thé salt can never touch thé yeast as it burns it or something.. Hang on ill go check m'y bread book (thx one)... Yep it wont rise or ferment if  the salt touches thé yeast ... Just dies ... So maybe thats thé problem faffa??  The thx people hère say its also better to use fresh yeast known as bakers yeast here as thé rise is much quicker but dry or fresh thé two are valable... Hope this helps 

[cookie1]

Frozzie is correct about never having the salt and yeast together. Someone somewhere has told me this, or I read it somewhere.

[Frozzie]

Other little pointers .... Watch thé rise in Times of storm as the dough has a tendance to rise quickly so reduce normal rise times

Also avoid areas where there is a breeze or irregular temp in thé air

Thé dough should never pass twice its original size as once cooked Will have reduced in size.

Voila.

[Frozzie]

Even before thé thx i remember recipes stating to put thé yeast and salt in différent corners before mixing as they couldnt touch... Just knew it was about some unfavourable chemical reaction but now in m'y new french bread thx book they havé a couple of pages of thé bakers tips for each step!

[CreamPuff63]

well there you go - I'm going to make sure I never let them touch. thanks Frozzie 

[achookwoman]

All correct,  yeast feeds on the sugar and salt retards it.  Yet salt is necessary so that the yeast doesn't get out of control.  Hove to be careful when adding olives because of the salt.

[andiesenji]

Not just salt has a retarding effect on yeast.
Cinnamon can kill it!

If you make cinnamon rolls, have you noted that when you roll the dough around the cinnamon/sugar filling, when the dough rises again, it doesn't rise as high next to the filling - that is what makes the "pillow-like" poof.   The reason is that where the yeast is in contact with the cinnamon, it dies.
Often novice bakers will mix cinnamon in with the dry ingredients and then be mystified when instead of light tender rolls, they get hockey pucks. 
I learned this in baking school fifty-some years ago. 
That's also why cinnamon pull-apart bread works.  When the balls of dough are dipped in butter and rolled in cinnamon, that creates a barrier across which the dough cannot grow and stick to the bit next to it.

[Very Happy Jan]

You are an absolute wealth of knowledge Andiesenji and thank you so much for sharing it. I didn't know about  cinnamon killing yeast and I have learnt many, many other things from your posts.