Bookmarking another “lesson I’ve learned” here.
I’ve been using the dough cycle on my 1-lb. bread machine to make a 3/4-lb. dough for baking in the oven in a special, small tin. The dough cycle is two hours. Wanting to bake two loaves at once, I tried doubling my reduced recipe. At the 1 hr. 25 min. mark, I had to manually knock down the dough to avoid an over-flow. The machine added a second knock down at about the 1 hr. 40 minute mark, at which point I removed the dough from the machine, divided, shaped and put into the pans for the final proof.
It worked! Two loaves for just a tad more effort and attention than one.
6 Likes
Today I made challah in the bread machine. Recipe is from The Bread Lover’s Bread Machine Cookbook. I cut the original 2-lb. recipe in half for a 1-lb. loaf.
I’ll be using this for a breakfast bread pudding in a few days, and won’t cut into it until tomorrow evening. It looks good, it sounds good when thumped, and smells very good. I’ll report back with a crumb shot once I’ve cut into it.
CHALLAH
Makes one 1-lb. loaf.
Course 1. Medium crust.
4 oz. water (1/2 c.)
1 egg + 1/2 egg yolk
1 T. honey
2 T. neutral oil
280 g. bread flour
3/4 t. granulated salt
1 t. instant yeast
2 t. vital wheat gluten
5 Likes
As promised, a crumb shot of the challah. This came out even better than I had hoped. Between the higher-protein bread flour and the VWG I wasn’t quite sure what to expect as far as texture went, but the loaf is tender and flavorful with an even crumb, and I’m very happy with it.
ETA: I sliced the loaf from the bottom up, which explains the “dented” sides - those are the result of the shape of the pan, and not an indication of sinking.
7 Likes
