The First Loaf
The very first recipe in this book is actually just called The First Loaf. It's right before White Breads but is still very much a white bread. Bernard Clayton apparently uses this recipe to teach classes and it's modifiable in just about every way. It takes about 5-6 cups of flour and 1 package of yeast. I used quick-rise yeast of course and all-purpose flour. The book says bread flour is ideal for commercial baking and special loaves such as French breads, so I'm just sticking with good old all-purpose flour for now. The recipe makes two medium loaves.
Fairly simple process: knead, let it rise, punch down, shape, let it rise again, and bake. The interesting thing was that you actually bake it at 400℉ for 10 minutes before finishing the baking at 350℉.
An easy versatile recipe that turned out incredible! The crust was perfectly golden and the inside was soft and moist. I can see why this is the first loaf of bread in this book.
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