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.