I have a question about the recipe "Kindred's Milk Bread" from Catherine O'Donnell. Too much liquid? 1C water & 1C cream to 5 1/3C flour seems like a lot-- my dough is like a batter - before I get to adding the butter. Is that ok?
I just made these today and the amounts worked perfectly for me. Did you cook the flour and water on the stovetop until I thick?
I did - until it was thickening 'like a roux' but looser...the only thing different was that I used all purpose flour because I didn't have bread flour. I didn't think it would make that much difference. Or maybe it's my understanding of how thick the 'not quite roux' should be... anyway, the batter/dough is rising nicely but I don't know if it'll come out right in the end...will let y'all know. thanks for reply.
I agree with ktr. I cooked the roux for the full 5 min and it did become much thicker. Please try it again because it really does work. You could use the weights that are listed in the comments section.
Please enter a valid email address.
Well played. You deserve a cookie.
For all those nights when you can't bother to sit upright
Ready... Set... Sofa!
Piglet Day 4: Read the Cookbook Review
Money Tight? Try This Free Cookbook
Coconut Curry Puffs
Intensely Banana-y Banana Bread
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)