|tall loaf, image from Google|
I have always used White Lily Unbleached Bread Flour for my bread making. I tried many, many brands including Martha White and Pillsbury. I felt White Lily was best. Then I used King Arthur and oh, my. It is the softest flour to the touch and nothing I have made with it has ever failed. Flour does make a difference. I will now and forever use King Arthur Unbleached All Purpose flour for my bread making. For ever. AND NEVER, EVER use margarine in your bread making! If it calls for butter, USE BUTTER!! It makes it so much better, plus the water content of margarine can flatten your loaf!
|google image, old fav|
|google image, new fav|
So today I got an email from the King Arthur folks. Sunday Recipe Roundup. The King Arthur baking site is also linked on this blog to the left if you are on a PC. There was a recipe at the bottom of the email with a recipe for bread, and since I had already considered making a loaf, I opened the link and read the recipe. I decided to try the loaf and wow. What a loaf of bread! It is super!! Best bread I ever made, and not to brag, but I am a pretty great baker.
|Always use real butter in the bread recipes that call for butter! NO margarine substitution!!|
So the recipe is as follows: (ALWAYS follow the ingredient add order recommended by your machine!!)
for large (1 1/2 to 2-pound) machine
Set your machine accordingly and turn it on! In about 3 1/2 hours you will have a perfect loaf of bread! Good luck! Cut the butter into small cubes and have it be close to room temperature for better mixing.
|So hard to wait for it to cool enough to slather it with Land O Lakes butter!|
I love all y'all❤️
To be continued...................
some images are mine, some from google and some from King Arthur email