Finally got my bread-making groove back!
Over 3years ago, my daughter was diagnosed with a wheat allergy, and our favorite bread, a variation on Laurel's Kitchen Soymilk Bread, had to go because I shouldn't have been eating soy.
We dropped breadmaking for a while, then I kept experimenting with different recipes and dropping the whole idea of breadmaking again and again. Finally tried a plain-old milk-and-butter recipe (again from Laurel's Kitchen Bread Book) and I am thrilled with it. So, though dd can't have it , homemade bread is back on my menu.
So, what are your most reliable sandwich bread recipes? Share them with us and any tips you might have, and any questions as well.
I have 2 favorite recipes, both from Laurel's Kitchen Bread Book:
Soymilk Bread (my edition page 162) I used the same sweetened soymilk the girls used in their cereal. That made the bread quite sweet, which everyone loved. Once, I did try making fresh soymilk and using that, and VAVOOM! The yeast looooved it, but the extra step made bread baking onerous with little tots around. All my non-soy bread recipes paled in comparison to both recipes, and it took a while to adjust. Yeast loves soymilk, and even the stuff in the carton makes bread super light, though fresh and homemade is 100x better even that that.
Fresh Milk Bread (page 174) with a touch more honey and butter. And, unfortunately, not *fresh* milk. Yet. Working on that part!
I like to make a double batch (four loaves) and now and then (like last night) it's fun to make one loaf's worth into pita breads, though they are sweeter than real pita. Lets us enjoy the fresh bread right away! We bake the pita while the loaves do their final rise.
Now, my question, and hopefully this won't get lost at the bottom here, so I'll bold it:
What do you think is the best way to shape the loaves so the go into the loaf pan and rise evenly? Mine tend to be a bit misshapen and lumpy.