Homemade Bread! FTW!
If you’ve read some of my past work, you might’ve noticed I can be a little determined. I adhere to the try and try again rule. Okay. So maybe I don’t adhere to this rule so much as it really annoys me when a recipe goes wrong.
Pimento cheese? It took me a couple of recipes. Mayonnaise? That took me a couple of tries. Frying without injury? Yeah, well, I’m still working on that one.
Making homemade bread from scratch was my latest project gone awry.
Well, maybe not awry, but it didn’t go the way I thought it should. It was … okay. I just wasn’t that pleased with it.
So I tried again.
And I won! I won against the bread!
This time, the bread rose higher. It wasn’t so dense as the first batch. It was just all around better. Even if my nighttime, no-natural-light-available photography doesn’t do it justice.
For the recipe, I used the white bread recipe in my Better Homes and Garden Cook Book. It’s pretty straightforward and has a great tip for knowing when the milk is warm enough to activate the yeast: when the butter just starts to melt, it’s warm enough. That’s practical in my books.
The one thing I need to work on the next time I make this bread is how I make the loaves themselves. When shaping the loaves, I didn’t knead out the wrinkles. This led to fault lines in the bread itself. The loaves hold together, but the slices break into pieces along the fault.
This isn’t a big deal though. I can deal with fault lines in my bread when it rises enough and isn’t too dense.
In fact, I think it’s time to grab a slice, toast it up, butter it and sprinkle cinnamon sugar on it.