\n
![\"\"](\"http:\/\/laughingmonkey.org\/wp-content\/uploads\/2006\/02\/loaves.jpg\")
<\/p>\nI set out to make a loaf of sandwich bread yesterday, but followed a few interesting detours along the way.<\/p>\n
First, I found I didn’t have any bread flour. Rats, I’ll just have to use AP flour. Oh well.<\/p>\n
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.”<\/p>\n
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<\/b> 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.<\/p>\n
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).<\/p>\n
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.
\n<\/p>\n
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…”<\/p>\n
Maybe I’ll try Cook’s 24-hour sour dough bread next.<\/p>\n","protected":false},"excerpt":{"rendered":"