Thursday, January 28, 2010

Homemade (mostly) white bread!

Well, readers, I'm somewhat ashamed to admit that I had never made white bread, ever — before today, that is.

Consulting my Betty Crocker cookbook this morning, I came across a generic version of this White Bread Recipe and decided to try my hand at making it. I used up about 3/4 of a cup of whole wheat bread flour, which is why I'm stating that these are mostly white bread loaves.

The result is fantastic. I had no idea that fresh-baked white bread tasted so different from the commercial kind. The texture is completely different too. While I find commercial white bread overly sweet and dense, homemade produces a lighter crumb with a slightly more yeasty, less sugary flavour. Also, I used (trans-fat free) shortening to brush the loaves with, rather than margarine, and that made the crust delicately crispy — it's surprisingly my favourite part of the loaf!

Now, if only there were some way to get access to some buffalo mozzarella, I'd be in grilled cheese Heaven.



At Thu Jan 28, 08:23:00 pm GMT-5, Blogger rrwood said...

We kinda cheat and use a bread machine, but yeah, home-made bread totally blows away anything you get in a store.

Try making potato bread if you really want to give your taste buds little flavorgasms.....


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