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September 11, 2008

Hokkaido Milky Loaf

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Hokkaido Milky Loaf
Hokkaido Milky Loaf
aah, I love the scent of freshly baked bread

I have previously written about my love for Japanese breads and buns specially the soft milky sliced loaf that I used to buy still warm straight from the oven. After writing that post I realized we have been eating mediocre white bread from the grocery for so many years. I am so glad and grateful that I found Angie's recipe and have been baking them and have not had store-bought white bread since. These are the softest tastiest white bread ever and they don't get crushed or flattened like store-bought when you smear them with peanut butter and jelly. They toast beautifully and I like them with a little butter and fruit preserves for breakfast and Manchego cheese, fig preserves, and sliced apple grilled sandwich for lunch.

Hokkaido Milky Loaf
with butter and orange blossoms preserves

For my loaf breads I use two 8 x 4 x 4 Pullman bread pans that I got from eBay. I prefer using these to the 13 or 16 inch long pans available online at Amazon or (King Arthur Flour) The Baker's Catalog because the shorter bread loaves are easier to handle and to store. I like that the pans make perfectly square loaves and very thin crust when they are baked with the pans' lids on. Sometimes I bake the loaves without the lids for taller slices like the ones here that I baked a few days ago (with the brazo meringue). The bread loaves are as soft although not as tight crumbed as those baked lidded.

Pullman Loaf Pans
the busiest bakeware in my kitchen: 8 x 4 x 4 Pullman loaf pans

This is my entry to this month's Tasty Tools Event (Bakeware) hosted by Joelen's Culinary Adventures.

9 comments:

Joelen said...

I love those pans!! Thanks so much for your entry to the Tasty Tools event this month. Your bread looks wonderful - that texture really looks soft!

Kitchen Flavours said...

Wow Loaf looks gr8.

marvin said...

I had no idea there were bread pans with lids. I would think that the lids would keep the bread from rising, but from the looks of your loaves they look perfect

Jude said...

Looks good. Would you mind emailing me the ebay ID of the person you got those pans from? been looking for similar pans.

Lori Lynn said...

Soft white bread has gotten a bad rap, but your home-baked looks so good, certainly there is a place in the world for that, especially with peanut butter and jelly, so homey and nostalgic.

Oggi - on another note, definitely make some matzoh ball soup, you will love it. I am a self-proclaimed matzoh ball master as I have made literally hundreds of them. You can search my blog for my tips, or email me and I will be happy to give you my not-so-humble expert advice :)

mirage2g said...

I envy you talaga, galing mo sa baking! Those loafs look perfect!!!

Dhanggit said...

this bread loaf looks so perfect oggi! i would love to spread nutella on it!! heheh or matamis na bao :-)

mikky said...

great looking loaf you got there... :)

oggi said...

Joelen and Kitchen Flavours, thanks!:)

Marvin, the lids actually prevent the breads from rising too much and the result is tighter crumb, perfect for sandwiches.:)

Jude, I'll email the details to you.

Lori Lynn, I compared the nutrition values of white and whole grain breads and there is very little difference.
I will make matzoh ball soup soon. I got interested in matzo ball while watching news on TV featuring a giant matzoh ball soup being prepared in a local Washington, D.C. restaurant. The soup looked delicious!

G, I started baking breads because of the hubby's health concerns. Mas masarap pala ang homemade, healthier pa.:D

Dhanggit, oh yes! Matamis na bao.:)

Mikky, thanks!:)

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