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!
Welcome to round two!!! When I first attempted to make homemade dinner rolls the end result was OK, but not what I had expected.
As you can see, my rolls varied in size and they were not rolled into uniform balls. When they were baked, they were a dense bread and got slightly dry even after the first day. I decided for my learning this week, I needed to try again.
I started by searching for a recipe. Recipe searching is not an easy process for me; on average, it takes me about 3 hours to find a recipe to make. So after all my searching I came right back to the recipe that I used to make the crescent rolls. If your interested, you can check out the past blog post here. I used the same recipe, but I found it on a different site. You can find the recipe I used here. However, I didn’t want to make the crescent shape again. Since I have gained a bit of confidence in my bread making, I decided to make the same recipe, but into a round bun shape instead. So I reviewed this youtube video, to assist me in the shaping. I used a few pieces of dough to practice my technique and I discovered I needed to keep my hand closed up tighter in order to get the balls into the right shape. After working away at this for a bit, I got the product I was looking for!
I got round, uniform balls of dough. The recipe suggested a baking time of 13-17 minutes for the crescent rolls. I started out with the rolls being in the oven for 15 and then rotated my pan and cooked for another 3 minutes, for a total time of 18 minutes.
The rolls ended up as light and fluffy as I could have ever wanted. I am very happy with my rolls the second time around! I couldn’t be happier with the improvement I have made!
Thanks for reading; It’s been a slice!