basic white bread
firm pain in taste
my ex was into that
Nothing like a good firm pain in the cold dark night
Basic White Bread
Strength: 1
Dexterity: 1
Constitution: 2
Intelligence: 1
Wisdom: 1
Charisma: 20
That's a very pretty loaf of bread. Looks like one you see in commercials!
That's the smoothest bread I've ever seen.
That looks like some damn good bread!
Call me crazy and I know there's so many different kinds of bread one could make not including additions but plain white bread straight from the oven is amazing! Good job!
I've been considering trying to DIY some sandwich bread, but I don't bake ever so it feels intimidating. Do you have a link to the recipe? How long does it hold up before going stale?
It seems like the store bought stuff is getting so expensive, plus it's probably full of garbage I don't need to be eating. DIY is starting to seem more appealing.
Homemade bread will stale reasonably quickly and also go mouldy more quickly than store bought, especially if it’s wrapped in plastic. When I bake bread it takes me more than a week to get through the loaf, so I’ll divide it in half: slice up one half and freeze it (with parchment paper between the slices) and keep the other half out for consuming—wrapped in parchment either in the cupboard or refrigerated.
The frozen slices will defrost and toast perfectly in a toaster or a warmed oven. If I’m using them for a breakfast sandwich, I put it in the preheating frying pan with the lid on until I’m ready to cook the eggs.
I've been told adding vinegar improves shelf life...
I do 500g flour, 2tsp instant yeast, 2 tsp sugar, 1.5tsp salt, 2tbsp olive oil or softened butter, and 320ml water. Throw it all into the bowl of a stand mixer and knead with the dough hook for 7-10 mins on high. Leave to rise for an hour then tip out onto a floured surface. Fold a couple of times then roll into a tight sausage and drop into a loaf tin. Cover and leave again for 45mins. Into the oven for 25 mins at 240C, then tip out of the tin upside down for another 5 mins.
I do that 2–3 times a week, and it does ok for our family of 5. It should last 4-5 days with the oil in it. Bread flour is best, but plain/ap is perfectly acceptable.
I dunno, I find that homemade bread never lasts as long. It is just that much better and satisfying. But, like others said if you scale it up and make more you can just freeze it. Toasting a partially frozen slice of bread is just another level of perfect.
Ours keeps about a week in the fridge before drying out to the point it’s crumbly, though it’s usually gone by then. Long as you have some free time it’s not usually all that scary. I only have sourdough and bread machine recipes at the moment but I can share those if you’d like them
Looks very nice!
I accidentally made a loaf of white bread a while ago and have been meaning to do it again. Fresh white bread and butter is like crack, you can't ask for better toasting bread, and it's very good for a bunch of sandwiches,
Good grief this is beautiful and makes me wanna make a loaf.
Quite a few people were making loaves while reading this thread.
The recipe I got for this is from a book called “Canadian Heritage Breads.” I changed it a bit, it called for using melted butter as the oil, I used olive oil.
1 tsp Sugar ½ tbsp yeast ½ cup of warm water 2 tbsp sugar 3 tbsp olive oil (I added maybe an extra teaspoon) 2 tsp salt 2 cups milk, scalded 2 cups flour, first amount 4 cups flour, second amount (It called for 4 cups but I just used 3 it was the right amount)
Scald the milk and let it cool. Add the first amount of sugar into a bowl with water and sugar. Rest for about 10 minutes. Add the remaining sugar, oil, salt and the first amount of flour and mix until smooth. Work in the remaining flour, and knead for 8 to 10 minutes. Proof in a greased bowl for 1 to 1 1/2 hours. Punch the dough down. Divide into 2 equal loaves and place into greased loaf pans. Let rise until doubled in size, about 35–45 minutes. Preheat oven to 400*F. Bake for about 30 minutes until loaves are golden brown.
I've found when making bread that it makes no difference to the final product whether you use milk or not, so I avoid it as unnecessary extra work. I also like to use molasses instead of sugar although not everybody likes the flavor of that; it also darkens the bread a little bit which prevents it from being so shockingly white.
A few years back I made a molasses buckwheat loaf. I was surprised how much my kids loved it. It was a dense bread full of flavour. Going to have to make that again soon. Definately a cooler weather bread I think.
Also, curious to what everyone uses to keep their recipes? I use Gourmand Recipe Manager and a binder of printed recipes worth keeping.
Paprika app is very good. Strips off the SEO life story, stores locally, can scale recipes, holds your phone out of lock while it's open if you want it to, and a lot more.
I use Paprika, I like how it can strip recipes off websites so I can save and organize them without having to read about how this was the favorite soup of the authors dead grandmother and they make it for their kids every holiday to keep the memory alive.
So yea, Paprika.
Just wondering you mention easy and cheap. I am paying around $4 for a loaf of decent ingredients (nothing too great but nothing horrible) plain bread. What is the cost for making it yourself?
I pay $2 a week in flour and maybe $3 for dried fruit a week to put into home made sourdough. You can buy a 10lb. Bag of all purpose flour at all the grocery stores in town for ~ $4.
If you skip the fruit it would be about half what you’re spending, though if you want whole wheat flour that would probably double the flour cost at a minimum.