The recipe she uses for her everyday bread is the Fresh Milk Bread from The Laurel's Kitchen Bread Book, with a lot of' 'you'll know it's ready when it feels like this' and she'd pinch the dough between two fingers looking for the perfect amount of give. It was the best, most generous thing for her to host us for about four hours on a sticky, summer day. She walked me through each step, fed my kids lunch and sent me home with a loaf of fresh bread.
I ordered the book right away and embarked on my quest to replicate. After several months, I've had consistently good bread and am so grateful to her. My kids are brimming with gratitude as well. I believe H's direct quote was 'Can't we just buy bread at the store like normal people?' Brats. I do a one and-a-half batch of this bread to make three full loaves. My kitchen aid won't work a full double batch. The big-daddy kitchen aid is next on my appliance upgrade list. Also, I find that it's really important to weigh your flour because the way you scoop and measure it, may make the difference of about a cup when you compare weight to volume.
|Punched down and risen again|
|use a bench scraper to divide into three equal balls and allow to rest on the counter|
|roll each ball with a pin into a rectangle and then roll up into a loaf and place in pans to raise for a third time|
|Third rising complete and ready to go into a 350 oven for 40 minutes|
|cool before cutting|
|Unless you baked it, and then you get a warm slice with honey and butter|
Do you have a favorite bread recipe?