|White Loaf for TWD: Baking with Julia|
We begin with a simple loaf of white bread from chef Craig Kominiak. This is not a flimsy, soft white pillow. It is a sturdy yet tender crumb surrounded by a toothsome crust. A real loaf of bread. We loved it toasted with scrambled eggs piled on top, and it was just right alongside a hearty soup. My husband recommends it with peanut butter.
This is an entirely manageable recipe for busy people. You can prepare and bake this bread all in the span of a few hours. Start at breakfast, have it for lunch. Start at lunch, have it for teatime or supper. Start when you get home from work and it’s done by bedtime. The next morning you have toast for breakfast.
I’ve made the recipe twice already. Once mixed, the dough needs a 45-minute rise. Then you just punch it down, roll into shape and nestle into a buttered loaf pan. Let it rise for another 45 minutes or so. Bake for 35 to 45 minutes and you’re done. Then wait patiently for your reward.
If you’ve always wanted to make your own basic loaf of white bread, now’s a good time to begin. Take a look at the recipe on the blogs of today’s hosts, Laurie at slush and Jules at Someone’s in the Kitchen.