Since it’s #FBF, I’ve decided to break a little rule and
throw some #FoodPorn out there. I’ve taken up making my own bakery goods,
including bread. For the last 8 weeks or so, I’ve only eaten my own homemade
bread buns and really liking the experience. So last week, I went one step
further… and made REAL bread.
I can’t help but flashback to my mom’s kitchen (no matter
where that kitchen might have been or how small). I watched her so many times
make her bread, yet when I tried her very own recipe, it was never quite the
same. I missed the smell of the bread rising, then baking and cooling. Just
knowing that there would be fresh, baked goodness with supper was a
stomach-grumbling starter. Not ashamed to say I was a ‘Is it ready yet?’ kid as
my mom was a good cook. Unfortunately for my mom but fortunately for my
neighbours downstairs (unknowing yet welling testers), I tried a Betty Crocker White Bread Recipe (with a couple of tweaks for my taste).
For a first time try last week, the loaves turned out
wonderful. I was scared to slice into the full-size loaves, as I wasn’t sure
that the bread would withstand such a telltale test of good consistency.
Hoorah, it was a perfect slice and so was the next one and so on. Each loaf,
including my mini-loaves sliced perfectly, whether thick or thin.
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| Homemade Betty Crocker Classic White Bread |
And the bread itself was excellent for soaking up au jus,
gravy and anything you might want to dip it into.
“And how about toasted”, do you ask? Well, it’s some of the
best toast I’ve had since grandma’s woodstove toast. The bread crisps nicely
and yet the mead stays nice and soft without fall apart when spreading or adding
toast toppings.
The healthy side of this bread is the basic ingredients and
the fact that it’s made so fast. (I do it by hand, although you can check the
website BettyCrocker.com for a machine recipe.) There are no eggs used to make
the bread, although there is the basic flour, milk yeast and shortening. There
is also a minimal amount of sugar and even less than a teaspoon of salt in the
whole recipe. And this recipe makes a lot of dough, trust me.
I used aluminum pans and they worked great and I was inclined to purchase a rolling pin as spreading the dough by hand was just not working for me. The rolling pin is pretty nice for the low budget price and I got it at Walmart
I used aluminum pans and they worked great and I was inclined to purchase a rolling pin as spreading the dough by hand was just not working for me. The rolling pin is pretty nice for the low budget price and I got it at Walmart
Today, after I tried the same recipe twice, I have enough
bread to last me the next 6 to 7 days and as stated before, brought a loaf to
the neighbours, just so they know I’m not completely evil, (wink, wink). Hope
they enjoyed as much as I did with my supper.
And I also hope that this gets you baking your own bread, maybe even this coming week.
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| Medium-rare roast beef with mashed potatoes and Betty Crocker Classic White Bread Slices. |
And I also hope that this gets you baking your own bread, maybe even this coming week.
As long as you’re breathing, you might as well learn
something new every once in a while.
#FBF #Homecooking #BakingJoys #LearnOneThing #SelfTherapy #BasicBaking #OldSchoolCooking
©Dominique Clark 2016
#FBF #Homecooking #BakingJoys #LearnOneThing #SelfTherapy #BasicBaking #OldSchoolCooking
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