READY:
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.
SET:
The bread is raised to about double in size so I slashed the tops with a razor blade and spritzed them with water.
BREAD:
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.
I think you are the Proverbs 31 woman!! Your bread looks fabulous.
ReplyDeleteHappy weekend to you...
Your bread looks delicious. I was looking up "double loaves" online and the only picture I could find was a picture from a a cookbook called The Boston Cooking School. I imagine that it was an old-fashioned way of doing it. But I still haven't figured out why.
ReplyDeleteWe do occasionally freeze the loaves in halves. But, most times we eat a loaf up pretty quickly.
Now I'm going to check out your bread links. They look interesting!
Yum. I've been thinking about bread baking lately. I'd really like to start making it again. Yours looks wonderful!
ReplyDeleteCool idea Mom! Maybe I should try this. We don't go through bread that quickly so that might be smart to do the smaller loaves. Looks yummy tho!
ReplyDeleteOh my I do love to bake bread. Hot out of the oven with real butter.....just does not get any better than that. I have a question. I have heard of slashing the tops...but why? Is there are reason?
ReplyDeleteLove your header!!!! Just so cute!
~M~
Ellen,
ReplyDeleteThanks for the compliment. I think your table-scapes are fabulous too!
Kathie,
I didn't find any "reasons" why a baker would make a double loaf as you did, but for freshness. Let me know if you find any history on this, will you?
Clarice,
Thanks!
Thimbleanna, I hope you get some time to make a couple loaves soon. It's so satisfying.
Grace,
I think you might try this double loaf method. It would be smart for just the two of you.
Ranch wife,
Yes, there is a reason behind slashing the tops of the bread. It helps the bread to "spring" more in the oven and also relieves the dough from those unsightly bulges or tops heaving up and off.
Jody
Love the double loaf idea. As much as we love one loaf, it tends to get a little dry before we finish it up. I want to try your idea and also check out the bread links.
ReplyDeleteHave a blessed day!
Yum..my mouth is watering. They look beautiful. Very nice. Thanks for the links too.
ReplyDeleteLove,
Debbie
Your bread looks delicious. Very mouth watering!
ReplyDeleteThanks for stopping by my blog the other day.
Blessings xxxx
that bread looks divine! I could eat my weight in bread! ha ha
ReplyDeleteOh, what a cool idea! Great for small families like ours! And your pictures are cozy-warm and appealing, too.
ReplyDeleteI've never seen double loaves before. How beautiful--and sensible, too!
ReplyDeletefrances