It's been about a year since I made my post about Rich White Bread. Since then, I've made this particular recipe of bread a couple of dozen times and have gotten progressively better. Working with the recipe and learning the behavior of the dough, my oven and bake times, and working with other recipes throughout the year has made me an altogether better pizza crust and bread maker.
|Please forgive the top of my carrot and back of mayo jar sneaking into the photo.|
The crumb is moist and delicious and held up well to bites in the sandwich. I did some things different today like kneaded for the full 10 minutes by hand rather than half-assing it by mixer for like 5. I used some regular bread pans as opposed to the dark coated bread pans that I normally use. I'm finding that dark coated pans require even longer cook times and certain baked goods just don't do well in them. I also noticed that these loaves don't have an onion taste like my bread usually does. I always thought it was my cutting board, but perhaps it was those dark coated bread pans.
Anyway, you can click here for a printer friendly recipe.
Recipe courtesy of Bernard Clayton's New Complete Book of Breads
I can't wait to have toast with butter and strawberry preserves as a snack tonight!