Wintry February greetings from the midwestern bread basket, the “Land of Ah’s” and Kansas-grown wheat …
The Tuesday With Dorie: “Baking with Julia” (TWD) bakers- including yours truly- are off to bake through Dorie Greenspan’s cookbook. Making two recipes a month, it will be a nice addition to my “adventure” theme for my year, don’t you think? You’ll find the recipe for the white bread posted by this month’s host, here: (http://someonekitchen.blogspot.com/ ).
The recipe developed by Craig Kominiak, worked up well. Ingredients and procedures for the recipe are straightforward and easily accomplished. A basic recipe worth noting. Haven’t baked bread before? You could turn out a nice loaf to enjoy with this one!
Having learned to make breads years ago, the techniques were familiar to me, but the late addition of the butter was a bit of a challenge to get kneaded in. I used my Kitchen Aid for the mixing and initial kneading- and she got a good workout. I chose to do the final kneading by hand, which was a delight. Love the feel of the dough under the heel of my hand! It is important to train yourself to know what the dough should feel and look like- your mixer cannot tell you when the dough has had enough
I made two batches, making two regular loaves of the first, and a baker’s dozen mini-loaves to share. (One of the other loaves found a home this morning, fortunately. Fun to share the goodies from one’s kitchen, isn’t it?) I can see this as a great recipe to use for making cinnamon swirl breads, etc. From experience, I can tell you it makes a fine toast!
Simple pleasures! Dare you to make it just once….