Home baked bread.... take 2

Ok, so I decided to try out the Julia Child recipe for white bread again because it was just sooooo damn good last time! This time I decided to try it with bread flour. The dough felt a little tough even though I only needed to add 5 cups of flour. I was instantly depressed and decided to make another batch just in case it didn't turn out right. Keep in mind, each batch makes 2 loafs. Here's what the first batch looked like....


Perfect! It was moist inside... more dense than the batch baked with the all purpose flour last time, but delicious!

The second batch is on it's second rise right now. It should be ready to go in the oven in about 15 minutes. I can't wait to compare! I hope this bread freezes well!

Ok, second batch is out of the oven and cooling. I just cut into it and it's still a little denser than the last time I baked it. The big air pockets are not there when you cut it open. I'm sure it has something to do with this weather. I guess I picked the wrong day to bake up LOTS of bread. It tastes delicious, but not as crisp as I like.

I think tomorrow is going to be another french toast kinda day!

Home made bread

Ok... let me start by saying "I hate white bread!" Completely hate it! I'd much rather have multi-grain or whole wheat. BUT... I LOVE home made white bread.

So I was looking for a new basic white bread recipe for sandwiches and such and found a Julia Child's recipe. I tried it last week and messed it up a little. Not that it was hard, I just didn't read it all. It's actually very easy to make. Especially if you have a stand mixer.

This bread baked up so nicely. The crust is nice and crisp with a light buttery taste and perfect texture. Try it! It's incredible!

Here's a crappy cell phone pic

UPDATE: Made some french toast with this bread this morning... OMG amazing! I cut thin slices and sprinkled some cinnamon and sugar into the egg with a drop of salt. Once they were in the pan I sprinkled a little extra cinnamon and sugar. I topped it with some sweet butter and syrup. My favorite french toast!

Another crappy cell phone pic... sorry.

So here's the recipe... it makes 2 loafs! I may try to half it next time, but i'm not sure. So far it keeps pretty well. I may try to freeze a loaf next time.

Ingredients

• 2 1/2 cups water (105-115 F)
• 1 tablespoon active dry yeast
• 1 tablespoon sugar
• 7 cups bread flour or all-purpose flour
• 1 tablespoon salt
• 1/4-1/2 cup unsalted butter, softened

Directions

1. Pour 1/2 cup of the water into a bowl and mix with yeast and sugar til foamy. (I put it in my stand mixer bowl)
   
2. Let sit for 5 minutes until creamy.
3. Put the yeast mixture, rest of the water and 3 1/2 cups of the flour into the mixer with the dough hook. (I only added 3 cups at this point)
   
4. Mix slowly until blended then add the rest of the flour. (I added it a cup at a time. I only needed about 6 1/4 cups. Depending on season, weather, and humidity the amount may change)
   
5. Increase speed and scrape down the sides til the dough comes together.
6. (If it doesn't add a tbsp of flour at a time til it does.) Add salt and mix at medium speed for 10 minutes (or do half in mixer and half kneading-I did about 10 minutes in the mixer and just kneaded it for a minute or 2) til dough is smooth and elastic.
7. Back in mixer add butter 1 tbsp at a time (dough may come apart, but mixing will pull it back together-My dough didn't come apart.).
8. Turn dough out on lightly floured surface and shape it into a ball then place in a large buttered or oiled bowl.
9. Turn dough so it is completely coated in the fat, then cover in plastic for 45 minutes to an hour, til it has doubled in size at room temperature. (I let it sit in the hot kitchen for an hour)
   
10. Butter 2 loaf pans.
11. Deflate the dough, cut in half and turn out onto a lightly floured surface.
12. Roll out into a 9 x 12-inch rectangle. (I eyeballed it)
    
13. With the short end facing you, fold the dough into thirds like a sheet of paper to go into an envelope, creating a roll.
14. Pinch the seam closed, and pinch the ends enough so it will fit in the loaf pan.
15. Drop in the loaf pan seem side down, and repeat.
16. Cover the loaves with buttered plastic wrap and allow to rise again in a warm place (80°F) for 45 minutes, until they double in size. (This is the step I left out the first time)
    
17. Preheat the oven to 375°F and put the rack in the center of the oven.
18. Bake for 35-45 minutes til they are honey brown.
19. Immediately turn out of pans onto a rack to cool.
20. Once almost completely cool, they can be cut.
21. Store in a brown paper bag for a day or two.
22. Once cut, turn cut side down onto a cutting board and cover with a kitchen towel.