Bread

Beth Hensperger's The Bread Bible is a great have for cookbook lovers.

Makes one 9 x 5 inch loaf or three 5.5 x 3 inch loaves

• 1/2 cup vegetable oil
• 1 cup white sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 medium to large overripe bananas (12 to 14 ounces) slightly mashed *1 1/4 cups unbleached all purpose flour *1 teaspoon basking soda

1. preheat the over 350° F. Grease and flour loaf pan(s). In a medium bowl combine the oil, sugar, and eggs. Beat hard with a whisk or mixer until light-colored and creamy, about 2 minutes. Add the vanilla and mashed bananas and beat again until well combined.

2. In a medium bowl, combine the flour and baking soda. Add to the banana-egg mixture and stir to combine. Beat well to make a batter that is evenly combined and creamy in consistency.

3. Spoon the batter into the loaf pan(s). Place the pans on a rack in the center of the oven and bake for 50 minutes for the large loaf and 40 minutes for the small loaves, or until the tops are firm to the touch, the loaves pull away from the sides of the pan, and a cake tester inserted into the center comes out clean. Transfer the loaves to a cooling rack and cool completely. Wrap tightly in plastic wrap and refrigerate overnight or up to 5 days before serving.

I tried making milk bread with the Tangzhong method (1 part flour to 4 parts water, cooked), and ended up with a very heavy, sodden mess. I assumed that the water to make the Tangzhong was just too much for the finished loaf.

So, I tried again with the Yudane method (1:1 flour to boiling water, not cooked). Again I ended up with a sodden, heavy, sad lump of cooked yet inedible dough.

I make ciabatta rolls all the time at 75-80% hydration, and they bake throughout. I'm going to try again, but reduce the dough hydration to 55% and see if that helps.