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Termyn8or -> RE: Very Serious Thread (1/29/2008 10:07:11 PM)
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Does milk react with the dough though ? Seems to me it would feed the yeast.
On an unrelated point, I know of one application where milk cannot be used instead of water, a cheese sauce. I have found that milk dilutes the flavor but does not lower the viscosity, which is what I need.
Milk in bread is another thing, the bread started out with no fat at all, and now has some. Actually it is probably pretty good. But if you would use skim milk, why not whole milk ? It seems my philosophy has become 'less of something better'. Not more of something worse.
So anyway, I would think that the bread would be more moist, or at least seem so with the fat in it. It also might not dry out in your fridge as fast.
Also, I meant it about the French toast. We have had it come out very dense. Not hard, but dense. I made some French toast and it was kickass. Figure one egg or more per slice. I think I used three eggs for two slices. And fry them in butter.
I tell you what, when done you do not have to put anything at all on them, a good thing for me because I have refrained fron using sugar for a very long time. I just put some more butter on it and ate it.
Got to know this, butter, bacon grease, lard, none of it is bad for you, in fact it is good for you, as long as you don't get too much. Hell, it is a proven fact that even drinking too much water can kill.
Another thing, when we were making bread it did come out dense, sometimes denser than others, but it is still good. You just cut it thinner for sandwiches and stuff. That is what I woukld term a robust bread, and there are a whole lot of people still out there that like that. I know I do, but I will slice it myself.
Enough for now, I need to go cause some trouble somewhere.
T
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