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Oxford Loaf?
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Matthew Rathgeber
Mar 20, 2004, 5:17:59 PM3/20/04
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Many moons ago my grandfather used to bring us a bread called Oxford Loaf
from a bakery. It must have been baked in a cylinder type dish since it was
perfectly round and had flat ends. Anyone here know anything about such a
bread?
from a bakery. It must have been baked in a cylinder type dish since it was
perfectly round and had flat ends. Anyone here know anything about such a
bread?
Wcsjohn
Mar 20, 2004, 5:57:48 PM3/20/04
to
commercially, as, you deduced, in cylindrical moulds, often with
circumferential ridges.
The ridged loaf is sometimes referred to as a "lodger loaf". if you have a
lodger who's prone to stealing the odd slice of bread, a ridged loaf is a
deterrent because they can remove a slice but not invisibly. It's an early
example of tamper proof design.
It is made from a milk enriched dough with a little sugar and is , in the UK,
one of those super-light commercial loaves that is VERY dificult to reproduce
at home. Should you wish to<g>
John
Matthew Rathgeber
Mar 20, 2004, 7:47:22 PM3/20/04
to
"Wcsjohn" <wcs...@aol.comspamnone> wrote in message
news:20040320175748...@mb-m04.aol.com...
Thanx for your reply and the information. It has been close to 30 years
since I have tasted that bread. My whole family loved it. Hopefully
someone will have a recipe so I can attempt to reproduce it w/out the
cylinder. Even if it does not work it will still be fun to try. Thanx
again
Matt
Roy Basan
Mar 21, 2004, 7:59:48 PM3/21/04
to
"Matthew Rathgeber" <mw...@comcast.net> wrote in message news:<aa6dnRx9hZK...@comcast.com>...That shape was designed usually for milk bread loaves.
It is a ribbed baking tin where you placed the molded loaf on one half
of the tin, and let it rise. When the loaves had attained some
volume(2/3 full the cover( the half of the tin) is folded over and
allowed to proof a little bit but not much so that when baked it will
come out as complete ribbed cylindrical loaf nicely browned.
A bread baked in such tin is called pipe in Australia, but the bread
there is made from a basic recipe of flour,salt, yeast,little fat and
water.
You can bake that in any loaf pan.
I prefer to use any milk bread recipe such as this:
Flour 1000 grams
salt 17 grams
fresh milk 580-600 grams
yeast ( instant)10-15 grams
butter 20-30 grams
Sugar 10 grams
Combine the ingredients .Mix the dough, until smooth.The dough should
not be too soft but not too firm either.Dough temperature 80 degF.
Ferment it for one and half to 2 hours. Punched down fold into three.
Let it rise once more 30-45 minutes .Scale appropriately,round and let
rest for 15 minutes.
Mold and place in a greased loaf tin.If the dough is of proper size
the molded loaf should fit at least half .
If you are using an open top loaf pan you can let the dough rise until
its about an inch above the rim.
Bake it at 400 degF until done( about 30 minutes for an average loaf
tin say for one pound loaf).
Roy
It is a ribbed baking tin where you placed the molded loaf on one half
of the tin, and let it rise. When the loaves had attained some
volume(2/3 full the cover( the half of the tin) is folded over and
allowed to proof a little bit but not much so that when baked it will
come out as complete ribbed cylindrical loaf nicely browned.
A bread baked in such tin is called pipe in Australia, but the bread
there is made from a basic recipe of flour,salt, yeast,little fat and
water.
You can bake that in any loaf pan.
I prefer to use any milk bread recipe such as this:
Flour 1000 grams
salt 17 grams
fresh milk 580-600 grams
yeast ( instant)10-15 grams
butter 20-30 grams
Sugar 10 grams
Combine the ingredients .Mix the dough, until smooth.The dough should
not be too soft but not too firm either.Dough temperature 80 degF.
Ferment it for one and half to 2 hours. Punched down fold into three.
Let it rise once more 30-45 minutes .Scale appropriately,round and let
rest for 15 minutes.
Mold and place in a greased loaf tin.If the dough is of proper size
the molded loaf should fit at least half .
If you are using an open top loaf pan you can let the dough rise until
its about an inch above the rim.
Bake it at 400 degF until done( about 30 minutes for an average loaf
tin say for one pound loaf).
Roy
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