tag:blogger.com,1999:blog-938655430619417281.post4893307726248820316..comments2008-05-12T08:19:24.678-07:00Thiphttp://www.blogger.com/profile/03918272415332453781noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-938655430619417281.post-56199962663648642762008-05-12T05:59:00.000-07:002008-05-12T05:59:00.000-07:00I tried the bread with your advice of using 1/4 cup of milk since I didn't have powdered, and I do love the bread. It has a strong fermented yeast flavor to it, but that's probably due to the fact that I left it to ferment longer that stated because I was not home. Will be trying this again soon and this time having it with some ice cream. Thanks!Tommynoreply@blogger.comtag:blogger.com,1999:blog-938655430619417281.post-12504302738654054112008-05-08T15:58:00.000-07:002008-05-08T15:58:00.000-07:00Hi Tommy,<BR/><BR/>Use 1/4 cup of milk in case you don't have powdered milk.Thiphttp://www.blogger.com/profile/03918272415332453781noreply@blogger.comtag:blogger.com,1999:blog-938655430619417281.post-75041786787355082132008-05-08T14:26:00.000-07:002008-05-08T14:26:00.000-07:00This bread looks delicious and I really want to try making some some time. I was wondering though if I actually had to use the powdered milk in the recipe; I mean is there any other way around this. I would like to use your specific recipe and any help would be greatly appreciated =DTommynoreply@blogger.comtag:blogger.com,1999:blog-938655430619417281.post-26199365230723763802008-05-07T22:23:00.000-07:002008-05-07T22:23:00.000-07:00Om, may I have your formula for that bread? I just want to check why the dough is too liquid.<BR/>For powdered milk, 1/3 cup powdered milk + 1 cup water = 1 cup whole milk. However, your case is different. Let see the formula first.Thiphttp://www.blogger.com/profile/03918272415332453781noreply@blogger.comtag:blogger.com,1999:blog-938655430619417281.post-10819483565643261662008-05-06T23:35:00.000-07:002008-05-06T23:35:00.000-07:00I prefer soft bread bread too ka P'Thip. Yours are yummy yummy ka :)<BR/><BR/>P'Thip ka, I used to make bread with useing the fresh milk but the dough cames too liquid. If I would like to use some powder milk instead of the whole fresh milk, how many proportion I should use ka.Vanillaorchidhttp://www.blogger.com/profile/10816100339841457091noreply@blogger.comtag:blogger.com,1999:blog-938655430619417281.post-48978514029413774432008-05-05T12:40:00.000-07:002008-05-05T12:40:00.000-07:00Hi Susan,<BR/><BR/>This bread also is good for sandwiches--just form the dough into a bigger ball and bake it longer. I'm thinking about making bread pudding, but my husband wants to make deep-fried sticky rice hamburger--weird huh.Thiphttp://www.blogger.com/profile/03918272415332453781noreply@blogger.comtag:blogger.com,1999:blog-938655430619417281.post-13780461535315830852008-05-05T12:13:00.000-07:002008-05-05T12:13:00.000-07:00I used to have Portuguese sweet bread all the time when I lived in Rhode Island since there were so many Portuguese bakeries. Now in San Diego, I don't have it much anymore. So I really appreciate this recipe. The loaves are just lovely!Susan from Food Bloggahttp://www.blogger.com/profile/11034518858688958369noreply@blogger.comtag:blogger.com,1999:blog-938655430619417281.post-7342574419931567162008-05-05T09:52:00.000-07:002008-05-05T09:52:00.000-07:00You know, Mark. Although this bread is very simple, homemade bread is way more delicious than the bread in the market. I was going to use the hotdog bun, but it was so dry and plain--ended un making my own.Thiphttp://www.blogger.com/profile/03918272415332453781noreply@blogger.comtag:blogger.com,1999:blog-938655430619417281.post-50628014857955857102008-05-04T20:46:00.000-07:002008-05-04T20:46:00.000-07:00Perfect crumb, Thip! I am a soft bread lover myself. Slightly sweet, even. :)Manggyhttp://www.blogger.com/profile/05977929776424593762noreply@blogger.com