Practice Makes Perfect


So after my redo on dinner buns went so well, I wanted to re try my hand at making plain white bread in hopes that I could improve it as well!  First of all, I chose a recipe that was for a simple butter crust bread.  I mean, ‘butter crust’ bread – what could be better?!  After choosing this as my recipe, I decided I needed to research a bit about making the perfect loaf of white bread.  I found some helpful tips for baking on Epicure’s website.  I also found a tip that said to cook on the lowest rack of your oven.  So I set off on the challenge of beating myself for the first time.

After mixing, proofing, shaping, and proofing my dough I put it in the oven to bake.  I liked the recipes tips for covering with tin foil halfway through so the top does not brown to much – this was a great tip and something I certainly needed.  After baking, I brushed the tops of the loaves with butter.



The bread came out of the oven looking much more ‘loafy’ than the first ones I created.  I’m not sure if this has to do with the recipe I used, or if I’ve gotten better with working with yeast.  One thing I did learn, after brushing the tops with butter and letting them cool, the tops deflated in spots.  After reading a bit, this is due to over-rising.  So I am now aware that I need to watch my bread as it rises to stop it when it is ready, instead of just leaving it and walking away.

Thanks for reading, its been a slice!


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