Loafing

I set out to make a loaf of sandwich bread yesterday, but followed a few interesting detours along the way.

First, I found I didn’t have any bread flour. Rats, I’ll just have to use AP flour. Oh well.

Then, I decided to try a recipe modification that calls for buttermilk. I found that the buttermilk in the fridge was… let’s say “past its prime”. Ahh well, who can tell when buttermilk has gone bad, anyway? “I’m sure it will be fine.”

The first rise went fine, I punched it down, rolled it, pinched it and put it into my pyrex bread pan for a second rise. The second rise went well. So well, it grew far above the top of the bread pan. Far above. So despite the fact that the recipe claimed this was dough for one loaf, I split it into two and conducted a third, unscheduled rise.

These loaves were too big for my convection toaster oven, so it went into the big oven, and I was shocked when it was done in 40 minutes instead of the expected 50 (done according to the internal temp of the bread).

To my surprise and delight, the bread came out fabulously! The loaves slid free from the pans with no problem. It was easily the softest, lightest bread I have ever baked. “Bread you can use for fish bait,” says Melody. I am going to assume that was a compliment. I had a slice this morning, toasted with just a whisp of butter and it was lovely, with a soft delicate crumb and a rich flavor.

I also finally “heard” the chickie-babe last night. It’s not that she adores the heavy, leaden whole wheat bread I have made for her multiple times. She simply likes it because it is homemade bread, and will happily accept any other homemade bread as a substitute. “Ohhhh…”

Maybe I’ll try Cook’s 24-hour sour dough bread next.