It's just good bread after good bread now folks! This bread turned out incredibly well. It's called Rich White bread because it's rich in milk, butter, sugar, and eggs. Its billed as the pound cake of breads, but I don't think it's even close. It's actually got a lot less milk, butter, and sugar from a lot of loaves I've baked so far, but whatever.
I think because of all the extra ingredients it bumps up the kneading and proofing time a bit. The dough started out as basically a cake batter, but quickly got whipped into shape. It took me a bit extra to get it kneaded all the way though, This bread also had to rise 3 times, the first for one and a half hours, then the next 30 minutes, and the last was just an hour. One thing I did notice is that the dough wasn't very smooth.
It tastes great! It's nice and fluffy, super soft, without much of a crust. It's definitely a sandwich bread at heart. This bread is a little hard to slice because it is so soft, but that's hardly a complaint. Overall I think it was great! I feel we're only going up on the bread scale so far.
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