Toast!

misfitmorgan

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looked up Japanese milk bread. thanks! sounds similar to a roll recipe we use. good!
We love it!! I use the king Arthur flour recipe but I make the rue then whisk in the rest of the milk then the egg and the butter so there is no waiting on the rue to cool and i can continue with the recipe right away. Literally takes 10 minutes until the dough is kneaded, oiled and in the bowl to rise. I also roll the loaf into 4 sections instead of rolls as king arthur suggests.
 

digitS'

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Greece, @misfitmorgan ? Obviously with that experience, you will be able to recommend a good brand of olive oil.

;) Cloves are a favorite but the addition required is almost minute.

We have a friend who recognizes that he is not a very good cook but becomes inspired at various times of the year :). He is the boyfriend of another friend and they have maintained separate residences for over 20 years. His cooking imagination is only one of the reasons ...

He had DW help him with his seasonal pie-baking by soliciting her skills in doing the crusts. He brought the ingredients but only enough for half the pies he decided to bake. Going home with the crusts, his imagination got the better of him for bottom crusts. Let me just say that they were only 50% crushed Graham crackers.

His spice choices are equally varied and unrestrained. When he brought "our" pie, he listed at least 5 spices that he put in there. Some, I would not have even thought of. Fortunately, they were apparently in limited amounts!

He hasn't always used such restraint with his measuring spoon. His enthusiastic creativity seems to be what he is demonstrating as he confidently tells us each time that no recipe was followed. Me telling him a couple of years ago that I try for simplicity when I'm inexperienced made no impression.

We use my mother's, and Good Housekeeping's, "refrigerator rolls" recipe for both rolls and bread but not real often. Company coming and starting the night before with limited kneading required helps when there is lots of different dishes to prepare.

Steve
 

misfitmorgan

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Greece, @misfitmorgan ? Obviously with that experience, you will be able to recommend a good brand of olive oil.

;) Cloves are a favorite but the addition required is almost minute.

We have a friend who recognizes that he is not a very good cook but becomes inspired at various times of the year :). He is the boyfriend of another friend and they have maintained separate residences for over 20 years. His cooking imagination is only one of the reasons ...

He had DW help him with his seasonal pie-baking by soliciting her skills in doing the crusts. He brought the ingredients but only enough for half the pies he decided to bake. Going home with the crusts, his imagination got the better of him for bottom crusts. Let me just say that they were only 50% crushed Graham crackers.

His spice choices are equally varied and unrestrained. When he brought "our" pie, he listed at least 5 spices that he put in there. Some, I would not have even thought of. Fortunately, they were apparently in limited amounts!

He hasn't always used such restraint with his measuring spoon. His enthusiastic creativity seems to be what he is demonstrating as he confidently tells us each time that no recipe was followed. Me telling him a couple of years ago that I try for simplicity when I'm inexperienced made no impression.

We use my mother's, and Good Housekeeping's, "refrigerator rolls" recipe for both rolls and bread but not real often. Company coming and starting the night before with limited kneading required helps when there is lots of different dishes to prepare.

Steve
Extra Virgin?? I only lived there for 3 months :lol:...then my visa was up.

Your right on the cloves....a restrained hand is very needed.

Your friend reminds me of my sister....results can be questionable even with a recipe. She substitutes things........

In fairness I do to but everyone loves my food, even food people say they dont like.....they like when i make it most times. I've always been interested in cooking though since I was like 5-6yrs old and my sister wasnt until she realized she would need to feed a husband and kids, that thought dawned on her at 25yrs old.

For your friend, some people never will get flavor pairings or techniques but at least he isnt a quitter.

I've never tried refrigerator breads. I do it the opposite, prep everything else the day before then make the rolls on the morning of. Maybe I will try some, I have seen a recipe for fridge monkey bread I might give a go. Thanks for the idea!
 
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flowerbug

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We love it!! I use the king Arthur flour recipe but I make the rue then whisk in the rest of the milk then the egg and the butter so there is no waiting on the rue to cool and i can continue with the recipe right away. Literally takes 10 minutes until the dough is kneaded, oiled and in the bowl to rise. I also roll the loaf into 4 sections instead of rolls as king arthur suggests.
add a little cardamom in there and you'd be pretty close to nissua (a Finnish bread). :) which is really good toasted too...
 

misfitmorgan

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I've heard of Japanese Milk Bread! Some people on my sourdough facebook group make it. It always looks so big and fluffy. Is yours like that @misfitmorgan?

Mary
Yes it gets huge, very fluffy and light! It so big I have to cut a quarter off the end to fit it in the bread baggies they sell.

add a little cardamom in there and you'd be pretty close to nissua (a Finnish bread). :) which is really good toasted too...
That does sound good!
 
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