Hello my fellow Tuesdays with Doriers!!! (And of course a special shout out to all of the other Jennifers! There are what, like 10 of us?)
Right now I’m getting ready to hop on a plane to go on a superawesome adventure to someplace warm, but I am really looking forward to checking out everyone’s blog posts and getting to know you guys when I return. I’d love it if you said hello down there in the comments! =)
This week we’ve got White Loaves. I’ve baked bread before but not the kind with yeast and kneading and rising…so this was a little intimidating.
It starts here:
Flour, salt, sugar, yeast, butter, and water. Simple ingredients, really.
The party really gets going with this stuff:
Yeast! It is awesome! And I had no idea that it was a fungus. Do you know how the stuff we bake with is made?
1. Pick a happy, healthy yeast cell.
2. Let it reproduce in a test tube for a bit.
3. Mix it with wort (a growth medium).
4. Dump the mixture in giant tanks with more wort and let the yeast have a reproduction party. Because they reproduce asexually this party is probably not as fun as it could be. So sad! But basically from a tiny little yeast cell tons are created.
5. Wash off the party and then separate the yeast from the wort in a centrifuge.
6. Send the yeast off to manufacturing.
7. Tada! Yeast!
A more detailed explanation is here. Want to geek out some more? I got your back.
A bit of whirring in the mixer.
Whirring might not be the most accurate description. It was more like violent gallumping across the counter for 10 minutes. Am I the only one who felt like I was trying to contain a bucking bronco while the dough was kneading in the mixer? Thunk. Thunk. Thunk.
Whew. We did it.
And into the great pasta bowl for a rest.
And after the second rise:
I think I didn’t have the temperature warm enough for the second rise. So about midway through I kicked the oven on for a few minutes and let it rise in there for another 1/2 hour. That improved things enormously.
I needed this bread in mah belleh the second it came out of the oven. The first loaf did not survive three hours.
What?!? I had help!
This one actually made it to my mom’s house for dinner:
One loaf to rule them all.
White Loaves are amazing. Straight out of the oven is delicious. Toasted is even better — it tastes quite a lot like English muffins! And the recipe was really simple – I actually whipped up another couple of loaves a few days later with only a cursory glance at the book. It finally clicked what people mean when they say baking bread is a lot about understanding what is going on with the dough’s texture and appearance. And the second time around things came together a lot more easily and the bread turned out even better. The dough knew I was no longer intimidated, I think.
Want the recipe? Buy the book! It is also posted on our host, Jules’ blog. Our other host this week is Laurie . Yay!