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| Yum. Where's the butter, honey, jam, Nutella....? |
This is the first installment of
Tuesdays with Dorie:Baking with Julia. The recipe is White Loaves.
Wow - what an easy recipe and a great result! Fabulous for toast and sandwiches (glad it made two loaves). I am an experienced bread baker, so this was kind of a no-brainer.
Some notes:
- I am the "whole grain" queen in my household, so my family was pleasantly surprised to get homemade white bread for a change :-)
- Kitchen Aid mixer was quite helpful for kneading. It worked hard and got warm, but handled it.
- Added a bit more (2 T.) water at the initial mixing, because it seemed a bit dry-ish. Maybe because of low humidity in the house. Was glad I did, because the dough consistency was just right.
- It did separate a bit when butter was added, so it was good to have reassurance in the recipe to expect that.
- Had to leave the house for a while after mixing it, so left bowl of dough to rise in our kitchen (temp around 64 degrees F) for two hours, and then I shaped it when I arrived home. It was just fine - not over-risen at all.
This seems like a good 'everyday' recipe - I will definitely make it again.
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| Yeast proofing ("proving"?) |
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| Finished dough |
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| Loaves ready to rise |
Unofficial bread reviewer's grade: A
ReplyDelete(Hmm. Looks like someone could use new loaf tins.... :-)
I have to admit, I had to resist the temptation to sub some whole grain flour for part of the bread flour. =) And I'm going to add a bit more water if I make these again, because the dough did seem a bit too stiff. It still worked out okay, though.
ReplyDeleteWelcome to TWD!
Nice job! Lovely loaves!
ReplyDeleteIt looks like everything worked out perfectly. I love how flexible the bread making process can be - if you are in a hurry, place it somewhere warm; if you need it to take its time, find somewhere cool. If only more things in life were so flexible!
ReplyDeleteThanks for your comments, everyone!
ReplyDeleteI found myself thinking about this recipe again today, wondering if I should just whip it up tonight.
Cher, I agree about the flexibility! I learned this first hand by working my way through some of the recipes in the Laurel's Kitchen Bread Book. It has a lot of information about how to know when the dough is ready for each stage of the process, and how to speed up or slow things down.