TWD: Baking with Julia - White Loaves

Post Edit:  Thanks TWD friends for the encouraging words.  Because of you I tried this recipe again - I purchased fresh active dry yeast, used bread flour instead of all purpose, made rolls instead, and stole borrowed this idea from our host Jules - a cool way of measuring dough during its first rise.

Adding dough to cereal container - marked with a sharpie to indicate # cups

45 min rise - doubled in size (already a good sign!)

Let's try rolls instead

After 1 hour - 2nd rise complete

After baking for 17 minutes,  I took the temp of the rolls - a perfect 200 degrees 

My family declared these a success! 

So, so good!

I joined TWD earlier this month - Tuesdays with Dorie - and we, myself and 300 other bloggers, are baking our way through Dorie Greenspan's book Baking with Julia - (you can read more about our group by clicking on the link in my sidebar).

Well, the BIG day has arrived. Today, I overcame my fear of yeast.  Yessiree, I sure did.  I had quite a bit of trepidation over this recipe because it rained today.  The 1st rise went very quickly but my bread really struggled during that 2nd took 2 hours in front of my fireplace just to rise even with the top of the pan.  I took no further chances and popped those babies right into the oven.  I really stressed over that!!!    Would the loaves taste good?  Would they look good?

But alas, all of my effort was worthwhile.
The two loaves of white bread turned out - not as high and fluffy as other results I've seen today, but they did turn out!   SUCCESS!   Big sigh of relief here.  The bread is wonderfully brown on the outside, delightfully dense and delicious on the inside.  No tastes really good and not just because I slathered one of the slices in strawberry preserves either. 

I'm linking up to our hosts for today's challenge.  Jules and Laurie.  You can find the recipe on Jules' blog.

I'll definitely make this bread again...just probably not when it's raining.

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California Garners  – (February 7, 2012 at 8:47 PM)  

I'm in So. Cal. and I did all the rising in a warm oven to avoid the "winter drafts" (heh heh). It seemed to help.

Anonymous –   – (February 9, 2012 at 5:08 AM)  

Hi Amy, love the look of your website and the B&W pictures with the finished bread in the center! a tablespoon is actually a lot of yeast, so I'm surprised the pan proof took so long. the dip in the top of the loaf makes me think the bread fell in the oven a little, which mean over-proofed or weak gluten (can happen if the water is very warm and/or the dough is machine kneaded for a long time). Hope these hints help for your next bake. I won't worry if it's rainy/cold outside. Those are the best bread baking days. A slightly warm oven for rising (sometimes the light or a pan of hot water are enough) is probably a good idea if you keep your thermostat down, Would be curious about your next bake. ~Piebird

Cher Rockwell  – (February 10, 2012 at 6:36 PM)  

Bravo for giving it a second shot! It looks like you found redemption.

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