Since the stand-mixer cheese biscuits were such an unqualified success, we managed to pick up some yeast to facilitate some bread making. First up is some “plain old” white bread. Besides the fact that I am actually white, ango-saxon and (somewhat) protestant (depending on who you ask), I really enjoy fresh white bread. It’s like sugar or a good light beer; melt butter on hot fresh white bread and it’s an experience.
Right after I removed the bread from the oven, I cut off the crust, buttered it and cut it in half to share with my wife. In part, this cements the usefulness of the stand-mixer in the kitchen; and it part it also cements it useful that I use it to make yummy things. The crust on a freshly hot loaf is crunchy and wonderful. You should try it when you make it!
I must say that my first effort exposes my greenness. When I was younger, my family baked bread for sale by the side of the road as one of our more successful creative ventures. We sold bread and pies (along with some other baked goods) to cottagers traveling from the city to (relatively) nearby lake-front cottages. My mothers bread making quickly well known among those that traveled the route.
This was not our only foray into fresh baked bread. It is cheaper by a fair margin to bake bread than to buy it. I’m not clear on why this is — but the economics were consistent. As kids, my sisters and I often boarded the school bus with oven fresh pizzas cooling in paper bags (this would occur when bread was not made the previous day and this was a creative way for our mother to provide us with a nutritious (if jealousy inducing) lunch. I suppose we’re not shy because we know how to defend our lunches? To be fair, I wouldn’t have wished it any other way.
I will say here that I only put a total of 5 cups of white flour into the bowl … and it seems the result is a bit fragile — it could use more structural integrity.