|EVEN THOUGH THE RECIPE WRITE-UP SAYS THAT THESE LOAVES WILL GROW TO MAKE LARGE SLICES, WE WERE AMAZED BY HOW LARGE THEY REALLY DID GROW...THIS 1/2 LOAF IS ALMOST MORE THAN GRANDBABY M CAN HANDLE|
|RIGHT OUT OF THE OVEN|
What a lot of fun to be in a new baking group! And this will be such a great experience, baking along with committed cyber friends, using recipes from Julia Child and other master bakers, from Baking With Julia that makes up "a remarkably full course in the art of baking." These recipes have been written and compiled into a book by Dorie Greenspan using material from Julia's PBS Master Chefs series. I have personally gone to this wonderful resource when wanting to bake exceptional items such as Alice Medrich's special Chocolate Ruffle Cake. I have also watched the TV series over and over on the internet, mostly late at night, when I'd rather be baking but can't wake up the house at 3 am.
|I USED CERAMIC BREAD PANS WHICH BROWNED THE LOAVES NICELY IN 30 MINUTES AT 325^|
This basic white bread is easy to make with our modern mixers which do all the real work. After kneading the dough, the breads are easily shaped, rise to a traditional shape, and are perfect for sandwiches. I used bread flour which always makes this type of bread or rolls better for me.
|A WEEK'S SUPPLY OF BREAD FOR OUR HOUSE...NEXT TIME I'LL MAKE ONE A CINNAMON LOAF|
|THESE LOAVES SLICED NICELY EVEN WHILE VERY WARM|
|THIS BREAD WAS ENJOYED AS USED IN NEXT DAY SANDWICHES|
I'm looking forward to improving my baking skills using these classic recipes with this new group.
I'm excited to see what bakers all around the world are doing with today's white bread baking project.