All questions

A question about a recipe: Kindred's Milk Bread

7c6e8e9a d796 4823 b270 99f3680c8766  2017 0519 kindred restaurant milk bread bobbi lin 26217

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?

asked by margot493 over 2 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

3 answers 1495 views
ktr
ktr
added over 2 years ago

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?

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

margot493
added over 2 years ago

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.

A Lee
added over 2 years ago

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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)