American Breads: Difference between revisions
From WikiDemocracy
Jump to navigationJump to search
No edit summary |
No edit summary |
||
| Line 151: | Line 151: | ||
[https://www.food.com/recipe/easy-batter-bread-82126 by Dee514 Food.] | [https://www.food.com/recipe/easy-batter-bread-82126 by Dee514 Food.] | ||
"Posted in reply to a message board request. This is the recipe I used (over 40 years ago) when I made my first loaf of yeast bread. Its very simple to make, and produces a good, basic white bread for sandwiches and/or toast. If memory serves, the recipe was from the side of the Hecker's Unbleached Flour sack. Prep Time does not include the 1 to 2 hour rising time." | "Posted in reply to a message board request. This is the recipe I used (over 40 years ago) when I made my first loaf of yeast bread. Its very simple to make, and produces a good, basic white bread for sandwiches and/or toast. If memory serves, the recipe was from the side of the Hecker's Unbleached Flour sack. Prep Time does not include the 1 to 2 hour rising time." | ||
=====Want Bakery-Quality Bread at Home? Start With These 20 Pastry Chef-Approved Recipes===== | |||
[https://www.seriouseats.com/best-bread-recipes-11856360 by Mimi Young 25/11/25 serious eats] | |||
My favorite memory of working as the executive pastry chef at a hotel restaurant in downtown San Francisco is of opening the door to the pastry department and feeling the blast of warm, yeasty, toasty, faintly sweet air envelope my entire body with the endorphin-boosting aroma of freshly baked bread. For a woman who dedicated her life to carbs, this was heaven! So even though I'm no longer greeted with racks and racks of fresh bread every morning, I still want to recreate that experience at home. | |||
