tag:blogger.com,1999:blog-4251977149688407894.post3445251262037972449..comments2019-07-16T20:35:38.954+08:00Comments on Yuri's Bake Journal: Cream Cheese LoafYurihttp://www.blogger.com/profile/00968690514807506641noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-4251977149688407894.post-33172460996340864972008-04-10T22:04:00.000+08:002008-04-10T22:04:00.000+08:00Thanks Aimei. You should try the yogurt bread, esp...Thanks Aimei. You should try the yogurt bread, especially with berry flavoured Swiss Premium (brand) yogurt. Try soaking the raisins first as well. All the best :)Yurihttps://www.blogger.com/profile/00968690514807506641noreply@blogger.comtag:blogger.com,1999:blog-4251977149688407894.post-86555216331191547042008-04-09T22:49:00.000+08:002008-04-09T22:49:00.000+08:00Hi Yuri, your bread is very nice. I'm into this br...Hi Yuri, your bread is very nice. I'm into this bread baking craze too. Hope to try out the yoghurt bread by KWF which u all had success with soon :) I look forward to seeing more of your bread post ;)Aimeihttps://www.blogger.com/profile/11363748782598821252noreply@blogger.comtag:blogger.com,1999:blog-4251977149688407894.post-69822362626073031722008-04-07T10:07:00.000+08:002008-04-07T10:07:00.000+08:00Thanks hhb and kwf for the valuable advise. I'll n...Thanks hhb and kwf for the valuable advise. I'll normally use the breadmaker to prepare the dough and do the first proof till it doubles in size. I don't have much confidence up to this stage at the moment :P Guess practice makes perfect, so I will go on practising. <BR/><BR/>As my in-laws are expecting baby #1 in a few weeks, they said I can play some more with the breadmaker, hurray! I shall bake bread for them in return.Yurihttps://www.blogger.com/profile/00968690514807506641noreply@blogger.comtag:blogger.com,1999:blog-4251977149688407894.post-27819446813073557412008-04-07T08:45:00.000+08:002008-04-07T08:45:00.000+08:00yuri, I agree with HHB that 3 rolls would have not...yuri, I agree with HHB that 3 rolls would have not much effect on your loaf. When dough proof, it'll be warm, so you're right on that. Keep baking. But do remember to leave ample time for bread, they're something that cannot be rushed.KWFhttps://www.blogger.com/profile/03990908601723909315noreply@blogger.comtag:blogger.com,1999:blog-4251977149688407894.post-4067459824220713242008-04-06T17:03:00.000+08:002008-04-06T17:03:00.000+08:00Hi Yuri, I usually cover the pullman tin with the ...Hi Yuri, I usually cover the pullman tin with the cling wrap (use the same one that is used for covering the mixing bowl during the 1st proofing). This way I can check to see whether I can go ahead to pre-heat the oven. Then I will cover it with the lid.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.comtag:blogger.com,1999:blog-4251977149688407894.post-80134763819262462722008-04-06T15:42:00.000+08:002008-04-06T15:42:00.000+08:00Thanks for the detailed explanation HHB. It's real...Thanks for the detailed explanation HHB. It's really helpful and I look forward to trying bread soon. I would normally bake bread on weekends as the whole process is so long and I would start only close to 8 pm on weekdays.<BR/><BR/>Do you proof your bread with the pullman cover closed? I left the pan inside the oven, and when I checked, the pan was warm. I suppose the warmth came from the dough lolYurihttps://www.blogger.com/profile/00968690514807506641noreply@blogger.comtag:blogger.com,1999:blog-4251977149688407894.post-58111081311035280422008-04-06T08:20:00.000+08:002008-04-06T08:20:00.000+08:00Hi Yuri, saw your comments in my blog :) It is not...Hi Yuri, saw your comments in my blog :) <BR/><BR/>It is not a must to divide the dough into 3 rolls. However, I read from some Taiwan/HK bloggers that by doing so will give a better texture. So whenever I am doing a plain loaf, I will divide into 3 rolls. If I want to add fillings, I will make one big roll, the reason is, if u make into 3 rolls, u will not see the swirl when u slice the bread. <BR/><BR/>I usually let the dough proof in the pullman tin until it is about 70-80% full, or maybe around 1.5in before it reaches the rim, so that I can cover the lid. I also use the time as a gauge...ie the 2nd proof usually takes about 1 hr. but sometimes it really depends on the weather, and the ingredients used. Since I dont have a good weighting scale (mine can only read up to 10g) I usually estimate the amount, as such, the timing really varies.<BR/><BR/>You will have to make sure your oven is really hot by the time you put in the pan...it needs the heat to let the bread rise...and it puffs up very fast once inside the oven. So always preheat your oven like 15mins before you are ready to put the pan in. Hope this helps :)<BR/><BR/>I love to make bread coz it is less fattening, and we eat bread almost everyday! I am always on a look out for a simple recipe, meaning use the very basic ingredients and yet can yield very good result. Do you find that homemade bread, compared to store-bought ones...tend to leave a lot of crumbs on the table?? My table ususall filled with crumbs after I spread jam on the bread ;( <BR/><BR/>Looking forward to seeing more bread posting from you.Happy Homebakerhttps://www.blogger.com/profile/15310704979379806678noreply@blogger.com