9/2/2023 0 Comments PmetroYeah what is it with People running to the store and buying all of the milk and bread at the first sign of snow? It's not like we're going to get snowed in for weeks at a time. I made up a bunch of packets so it will be easier the next time I make more bread. I enjoyed using your methods to make two beautiful loaves of bread that I gave to my neighbors as a Thank You for blowing my sidewalk clear of snow for the past 4 storms. They sell Bob's Red Mill Vital Wheat Gluten in their stores along with Bob's whole line of organic foods. Since we're fellow New Englanders I know that you should have an Ocean State Job Lot near by. I try to eat as much organic food as I can afford. The main reason that I use King Arthur flour is that it is as close to organic as I can get without having to buy expensive organic flour. Hey we're practically neighbors! I live in CT. I'm looking forward to giving your recipe a try soon :). I've slowed down on my bread baking due to less demand. The last batch of yeast I bought has to be 4 or 5 years ago. I keep the bulk of it stored in the freezer and a small amount in a jar in my fridge for when I'm baking bread. I too buy my yeast in bulk through a warehouse club, though not in the huge quanities that you buy yours. It will not kill the yeast because the yeast is already mixed in with the flour. The reason for the higher water temperature is that it will warm up the flour, thus helping the dough rise faster. Add in Vital Wheat Gluten available at most US grocery stores to give the bread a better texture and a longer shelf life. I've been baking bread nearly as long as I've been alive and my advice is to use a good quaility flour like King Arthur. Adding oil and milk helps keep the bread moist longer and gives it a little longer shelf life. I notice that this recipe doesn't have any milk or oil in it like most bread recipes. I love your idea of making the premix packets!
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