Wednesday, 23 November 2011

The Proof is in the Bread

I usually use my bread machine to knead our bread using the Dough setting and then bake it in the oven in tins or as buns.  I've found however that the loaves always seem to turn out denser than the store bought ones.  So on a whim, I tried this time to 'proof' the yeast first before adding it to the other ingredients in the bread machine and found that the loaf turned out fluffier!  I think I will do this in future.



5 comments:

  1. I have found the same thing. Bread machine bread is lovely in that it's fresh, but it really lacks the fluffiness of commercial bread that my kids like.

    Ok, I confess I like it too. We even buy Wonder White (oh, the shame of it!)

    I recently bought a copy of the Bread Baker's Apprentice, which is recommended on the Interwebs for it's 'supermarket bread' recipes. I'm going to give them a go.

    L

    ReplyDelete
  2. oooh that looks like a lovely loaf of bread. Looks like it is worth doing that extra step.

    ReplyDelete
  3. I'm still working on getting them to eat it. Plus the size of the loaves come out either too big or too small which makes it hard for them to fit into their lunch boxes properly - I'm still working out how to slice neatly as well. Pip seemed to like this loaf - she had some for breakfast this morning. I'm thinking of making half loaves - by the 3rd day the loaf starts to get a tad stale and they'll refuse it altogether.

    ReplyDelete
  4. The bread looks delicious. Do you make your own pizza bases too?

    ReplyDelete
  5. Yup - we try... I find pizza bases easier because they get eaten on the same day so it's fresh!

    ReplyDelete