Homemade Bread and a Few Eggs too

Nice job on that bread.

Nice rack of loaves ya got there.

Bread is so easy to make I don't see why more don't try it themselves. No fancy equipment needed. All those countertop gadgets, mixers, stuff like that are new to breadmaking. For millennia great breads were made with virtually no tools except the hands.

If no yeast on hand I make flatbreads often.

That's a fantastic price...I pay about .30/lb buying King Arthur commercial wholesale in 50 lb sacks...have never seen the BRM reduced to such a low price. Buy a bunch and stash it in the freezer. Heck, I'd go get some myself if I hadn't just made a big bulk flour purchase. Did Sam's have the whole wheat similarly reduced?

Another good flour option is the organic white flour from Central Milling carried at Costco. Decent price for retail organic flour.

Pretty bread! DMS (dry milk solids) or whole milk? (Looks like a milk sandwich bread from the pic)

I'm pretty sure a 50# sack of flour would last me the rest of my natural life
what are you baking?

I can almost smell that bread!

Alright, so the more I thought about it I felt compelled to go and get some more of this flour. So with one of the rain storms slacking off I ran between the drops and went back to Sam's If anyone is the least bit interested in this deal it's at the Sam's in Kenner on Loyola. Real quick I ran in grabbed ten bags of the regular and one of the gluten free(to do a comparison taste test with)and hurried to the checkout to beat the rain before another drenching fell. So fifty five pounds of flour $10.36. Not bad and since my daughter loves baking cookies I see some tasty bread and snacks in the near future. Oh, and yes they still had about 10 or 12 bags left. Watch, this evening or tomorrow they'll reduce it by 50% more. Lol.......

Airtight containers in the deep freeze if you don't use it quickly. Or airtight food safe 5 gallon buckets in a cool place, or 22 qt square or round Cambros. Wheeled flour bins hold an entire 50 lbs, but they're harder to fit into a home kitchen.

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How are you storing the flour? Weevils will get to it quick if not used.

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I just finished loading it in the freezer in the patio shed. This Bob's flour is packaged in sealed plastic bags so I think it'll be alright.

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I have a problem making bread-it is always too heavy and dense. The one I can make is Jacque Pepin's one pot bread that I like.

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I'm convinced no home baker can maker can make say like Bunny Bread. This bread is pretty good for a sandwich and even better toasted. I had some for breakfast toasted with butter and strawberry preserves. Mmmmmmm..........

The recipe is below. Give it a try!


Excellent White Bread
Melissa Clark

Yield 2 loaves
Time 4 hours 15 minutes

This straightforward loaf is the white bread of your dreams, and its fluffy slices make for evenly browned toast. The 1/3-cup of sugar makes this mildly sweet and perfect for peanut butter and jelly sandwiches, but you can cut it down to 2 tablespoons if you’d rather have something more neutral in flavor. You do need some sugar, however, to feed the yeast and ensure a lofty rise. This recipe makes two loaves, one for now, and one for the freezer or to share with a lucky friend.

Featured in: White Bread That’s Beyond The Ordinary.


Ingredients

2 ¼ teaspoons/7 grams active dry yeast (1 package)
1 ½ cups/355 milliliters lukewarm milk
? cup/67 grams granulated sugar
1 tablespoon/15 grams kosher salt
3 tablespoons/43 grams butter, melted, more for greasing bowl and pans and for brushing the tops of the loaves
2 eggs
5 to 6 cups/625 grams to 750 grams all-purpose flour

Preparation

In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Add the remaining warm milk, the sugar, the salt, the butter and the eggs. Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding more flour if necessary until dough is stiff and slightly tacky, about 10 minutes.
Grease a large bowl with butter and turn dough out into the bowl. Flip over dough so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm, draft-free spot until doubled in size, about 1 1/2 to 2 hours. Generously butter two 9-x-5 loaf pans.
When dough has doubled in size, turn it out onto floured surface and knead for 3 minutes. Return to greased bowl, cover and let rise again for 30 minutes.
Press down dough with your hand to expel the air. Divide dough in half and place each half into a loaf pan. Brush tops of loaves with remaining melted butter.
Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
Heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees. Remove loaves from pans and let cool on wire racks.