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.
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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
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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.
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After seeing a reference on Reddit, and going by the good reviews on Amazon, I just ordered on Ebay a used copy of Canada’s Best Bread Machine Baking Recipes. Will report back.
https://www.amazon.com/Canadas-Bread-Machine-Baking-Recipes/dp/0778800032/
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King Arthur’s English Muffin Bread for the Bread Machine.
Aside from cutting the recipe back by 1/3 on all counts to achieve a 1-lb. loaf, my modifications included:
Subbing water for the milk, and adding powdered milk.
Using 50/50 AP and bread flour instead of all AP.
Cutting the yeast back by 25%.
Despite my straying, the loaf came out nicely – good rise, with a smooth and even crumb. Why it’s called an English Muffin Bread, however, is beyond me. I wasn’t expecting nooks and crannies, but this had the texture typical of an enriched white wheat loaf – soft and squishy. While there was a slight but detectable tang from the cider vinegar, the flavor did not bring to mind an English muffin. That said, it toasted up beautifully and evenly in our convection oven (broiler setting), which cannot be said for all breads.
I found it a bit bland for my taste, and I’m tempted to try a version subbing buttermilk for the milk (and omitting the vinegar), or swapping in a bit of sourdough discard for a bit of the liquid and flour.
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Bagels in the bread machine – my own recipe.
I have a 1-lb. Zojirushi Mini Maestro, and the recipe has worked consistently on the dough setting in that particular machine. Depending on the volume of dough you are mixing - as well as on the nuances of your machine while on the dough cycle (heat,duration) - YMMV.
Hydration: 58.5%
Protein content of the flour blend: 12.86% to 13.57%
INGREDIENTS:
135 g. warm water (90 degrees F)
50 g. sourdough discard, unfed*
120 g. bread flour
120 g. KAF high-protein flour
8 g. medium rye flour
1 ½ T. granulated sugar
¾ t. granulated salt
1 t. instant (bread machine) yeast
Mix the dough on the dough cycle. Divide dough into 6 equal portions. Ball. Cover and rest 10 minutes. Shape the bagels. Cover and rest 15 minutes. Chill overnight for 18 hours. Boil. Bake at 425 for about 15 minutes. (Watch the bottoms - if necessary, double the sheet pan at about the 12-minute mark).
*If you don’t use sourdough discard, omit and add back 25 g. AP flour and 25 g. water.
https://www.hungryonion.org/t/2026-goals-or-resolutions-or-dishes-you-want-to-make-or-master/45906/21
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Blisters and all. I’m so impressed!!
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