Friday, May 22, 2009
Ready, set, bread!
Here's my white bread dough, formed and set into well-greased pans. I'm trying a "new thing" with the bread this time -- double loaves. Kathie at Island Sparrow says she always bakes her loaves with two rounds in a regular bread pan as shown above. I don't know why exactly she does this, but I thought, "Why not?" I love trying something new.
The bread is raised to about double in size so I slashed the tops with a razor blade and spritzed them with water.
Fresh out of the oven, the loaves turned out just like I wanted. Now I can see why a double loaf of bread would be smart. You could leave it whole or break it in half when you don't need a whole loaf of bread. This would help with spoiling, but generally, a loaf of fresh bread doesn't last long at our house. Please pass the butter.
Just for fun, I found these bread kneading and shaping tutorials at The Back Home Bakery which is in Kalispell, Montana. I'm mesmerized by them. And if you love to make homemade bread like I do or if you are just curious about bread-making, you might like another of my favorite bread links, The Fresh Loaf. You'll find recipes, tutorials, and forums all about baking bread.
One more photograph..... I went out walking through the pasture yesterday afternoon and came home with a small bunch of blue bells and the breast feather of a hawk (or something). I love my springtime prairie.