Sands White Bread Part II

The loaves were beautiful out of the oven and smelled heavenly. They were not as redolent of honey as the last recipe from Judith and Evan Jones.



This picture isn't well focused (I forgot about my Macro) but the crumb of this bread is lovely and it tastes really nice. This bread tastes more salty than the previous recipes and less sweet. The honey flavor is not nearly as distinctive as in the previous white breads.

Another September White Bread - Part I

Today I tried a recipe from King Arthur Flour. I use their flour all the time, and I have a their 200th anniversary cookbook , so I was sure they'd have a good white bread.

The recipe I used was Walter Sands Famous White Bread which is both in their cookbook and on their webpage. The bread calls for powdered milk rather than liquid milk and is thus different from the previous three breads.

When the yeast was bubbly, I added the powdered milk. I followed the directions, using my Kitchen Aid, rather than doing it by hand. I always knead with the dough hook and then pour the dough onto the counter and knead a few minutes by hand as well. I did this with this white bread.



It rose quicker than the recipe said it would and looked energetic and delicious.



Here it is poured onto the counter before I made it into two loaves which I baked in


4 1/2 X 8 1/2 inch pans.


The process continues in the next part.