I have never made homemade bread before. Sure I have made quick breads like pumpkin and banana bread, but never bread that called for dough hooks, resting, and rising. This was a treat for me and I learned a big lesson over a little thing. In my rush to bake my bread on a rainy Saturday morning, I failed to check my yeast mixture for foaming and simply tossed it into the dough mixture after ten minutes of sitting. When my dough failed to rise after 1 1/2 hours and desperate warming up (think griddle), I tossed it into the trashcan. I wish I had not done that after reading that I could have made some good flatbread out of it! Note to self, make sure yeast has foamed like beer before tossing it into the dough AND never throw away unleavened dough.
On my second attempt to bake this bread on Superbowl Sunday, I made sure that my yeast was good and that it looked like this:
|Foamy yeast=good yeast|
|May need to conduct a flour challenge soon!|
|Nothing like the Kitchen Aid mixer dough hook giving a good beat down!|
|Pretty. So soft and smooth.|
|Rise and shine. The trick is to let the dough rise long enough to fit the pan.|
|Luckily I checked my bread at 30 minutes, because it was perfectly done! Thought it was overdone at first, because the bread felt hard. Upon cooling, it softened. I immediately froze the second loaf a little after it cooled.|
|Used the other loaf to make my son a PB&J sandwich. Now , that is love!|
The bread was fresh and soft.
I asked my son after work today how he liked the sandwich I packed him for school. He said he thought it was good. I let him in on the secret that it was made with the homemade bread I had baked. He was surprised.
"Mom, I thought it was store-bought bread. It was good!"
Uh, thanks, son. I think?
Still, I highly recommend baking your own bread. It is a very satisfying experience. It made the house smell great and is still an easy way to impress your friend, family, and neighbors.
Thanks, Laurie of Slush and Jules of Someone's in the Kitchen for hosting this challenge. I loved it!
Inquiring minds can find the recipe over at their sites or in the book, Baking with Julia, pages 81-82.It is a very forgiving dough. I really did not do a good job of rolling it out (eventually I just hand-shaped the rectangle) or folding (did two different folds) it into the pan and it still worked! I also learned that you should let your dough rise at a room temperature of 80F. I turned on the the heat before mixing and allowed the dough to rest on my range near two burners that were on medium high.