After finding out my son has somewhat severe dairy and egg allergies it's really gotten me to realize how hard it is to find pre made foods that don't come in contact with either of these. My mom always baked bread growing up so I had some idea how to do it, but for some reason my dough is never the same as hers, even though I use her recipe.
so I've began to make breads, they aren't quite what I'm aiming for so every friday I plan to experiment a little bit until I've found something im happy with.
I made a basic white bread this week it was okay, I am going to keep making it until I get it right. the finished bread was a bit too soft and the loaves weren't as big as I had hoped. I'm also having trouble shaping them so they are nice and smooth looking I think this is because my dough is so sticky.
im not really sure what any of that means, I think im going to try adding more flour next time.
this the recipe I'm using - not quite the same as my moms I changed it a bit. I use a mixer.
1.5 tbsp active dry yeast, 1 tbsp sugar, 1 cup warm water - mix together and let the yeast bubble away.
1/3 cup oil (lately I've been using lard and I think it makes my dough softer), 1/2 cup(minus 1 tbsp) white sugar, 1 tsp salt - be together until thick.
Once the yeast is ready I add that to the oil mixture and combine. I then add 3.5 cups of warm water and 4 cups of flour. Once this comes together I switch to my dough hook and add roughly 5 cups of flour until the dough is a bit sticky but cleans the sides of the bowl and I let it knead for 5 minutes. then rest in an oiled bowl covered with a tea towel in the oven for about 20 minutes. Punch and rest 20 again. Form loaves and rest again then bake at 350 until golden on top.
Im not really sure if my recipe is missing anything or if ratios are right but it's a work in progress
i also made some pulled pork stuffed buns. mmm delicious! I will be doing that again
