White bread!
Many years ago when I was in 2nd grade (MANY years ago) we made bread in school one day. It was a wonderful soft, white, yeasty bread and I remember there was milk in it. The bread that our Loblaws ...
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To make it even better, after transferring the dough to the pan and deflating it, cover it with a paper towel and let it rest in the frig overnight up to 24 hours.
Then remove it from the fridge, deflate it again and let it rise till it just rises above the pan rim.
Since the dough is cold, it may take a little over two hours. That slow rise adds a lot to the bread.
After the second rise, bake as described above.
I use the 100 degree slow cook setting in the Sharp for all dough rising functions.
Good Baking!
Wil
Then remove it from the fridge, deflate it again and let it rise till it just rises above the pan rim.
Since the dough is cold, it may take a little over two hours. That slow rise adds a lot to the bread.
After the second rise, bake as described above.
I use the 100 degree slow cook setting in the Sharp for all dough rising functions.
Good Baking!
Wil
