This week’s Tuesdays with Dorie recipe is exactly what it says on the tin - White Bread.
The recipe features milk powder, which is unusual to me. It produces a rather lovely fluffy white loaf of bread. It isn’t hard to make - you just need to have the time (3 rises of ~ 1 hour each) and sufficiently warm weather to activate the yeast.
On day 1, this bread was a treat - I ate a slice slathered with butter and jam, and it was just as good as cake:
As with all bread, it wasn’t quite as good the next day, but was perfectly good without toasting.
To see what everyone else baked this week and what they thought of it, visit the LYL section of the TWD website.
It turned out beautifully!
ReplyDeleteWow, Gaye, your bread looks really wonderful. So pretty, and looks just like the photo in the book as far as texture outside and in...I think bread is one of your callings.
ReplyDeleteIt is sometimes nice to go back to basics - your bread has a nice crust and looks so light and fluffy inside
ReplyDeleteLooks AMAZING! And so good toasted!
ReplyDeleteYour loaf looks fabulous! I think baking bread is alway worth the effort! (Kim)
ReplyDeleteThis was a treat. My husband likes jam on his toast too.
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