I am back on Tuesdays with Dorie. Two years I baked with the group through Dorie Greenspan’s Baking: From My Home to Yours *. I gave up baking, because I couldn’t bake at least 2 recipes a month. Now the group starts with another book: Baking with Julia: Sift, Knead, Flute, Flour, And Savor… *. You have only to bake once a month to stay a group member, I think, that could work for me and my family. If I have ever needed a reason to buy a new cookbook, joining the group again is a good one.
The first recipe from the book has been chosen by Laurie and Jules. It’s the recipe on pages 81-82
White Loaves
Simple but tasty white loaves, which also taste great if toasted.
I am still a friend of scales and metric units, so here we are:
| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | White Loaves |
| Categories: | Baking, Bread, Yeast |
| Yield: | 2 Loaves à 650 g |
Ingredients
| 600 | grams | Wasser, 40,5 °C – 46 °C | |
| 875 | grams | Wheat flour Type 550 | |
| 18 | grams | Salt | |
| 57 | grams | Butter | |
| 7 | grams | Dry yeast | |
| 15 | grams | Sugar |
Source
 * |
Baking with Julia: Sift, Knead, Flute, Flour, And Savor… * ISBN: 978-0688146573 |
| Edited *RK* 01/10/2012 by | |
| Ulrike Westphal |
Instead of buttering the loaf pans (20 cm x 10 cm x 10 cm) I always line it with parchment paper
The loaves are done if the thermometer plunged into the middle of a loaf shows 93 °C/200°F.
=====
*=Affiliate-Link to Amazon
Look up the complete recipe at Laurie and Jules
more Tuesdays with Dorie at Küchenlatein (click)
more recipes and entries in English
Wie die Zeit rast: 9 Jahre ist es her, dass ich dieses Brot zum ersten Mal gebacken habe! //www.petras-brotkasten.de/Brotwl.html
Baking with Julia White Loaves
So so so so so good to have you back baking with the group, I missed you terribly as you were one of the first people I “met” through the TWD experience. So nice that we got to start with a bread…you are the Queen of Bread Baking, no one does it better. This looks wonderful, as I knew it would at your hands!
TWD Bread
Lovely post, and I agree, weighing improves the outcome in baking.
Love bakin bread Yours look perfect!! Glad your’s didn’t turn out like mine!!
Your bread looks fabulous! I had to give up on TwD last time because I was gaining too much weight! Hopefully that won’t happen again.
I am so very glad that you are back in the group! I missed you as well. Your loaves look just perfect. Welcome back, lady!
Hi!
Lovely bread!
I have to agree with you on the scale – I wish more American cookbook authors would covert their recipes to metric/ scales.
Huch!!!!
Auf einmal alles in englisch?
REPLY:
Wenn ich an einem amerikanischen Event teilnehme bietet sich das an. ;-)
hey, ich weiß nicht wieviele deutschsprachige mitmachen, aber du bist die erste, von der ich lese! und jetzt verrat mir bitte, wie du das brot so fluffig bekommen hast!
grüße von der schweizer grenze, lilly
REPLY:
Äh, nach Anleitung … und mit einem Jahr weniger Erfahrung als sie
I’m glad to be back and I’m glad you are back with TWD. Your loaves look fantastic.
your bread looks great! i hope you are planning on baking this again! :)
wonderful job! looks like you got a nice crumb on those