"Emmy Bread" Softest White Loaf
I have to say I am huge fan of TFL, and have experimented with almost all the recipes. My obsessive compulsive baking has ruined my children and they refuse to eat store bought bread. So since Christmas 2010 I have been making 2 loaves a week for the kids and another for the wife to take to work, and let's not forget the Baguettes on the weekend. I have been making italian style breads with long slow rises and ferments. My youngest daughter is 8 years old and has new braces and chewy bread and her teeth are a bad combination. I have been searching and searching numerous varieties of white breads but none had very good flavor. My daughter does like full flavored breads, so the trick was how to get it wonderbread soft. It has taken 8 months but I finally achieved the goal today. Upon arival home from school the grilled cheese was made and this has been officially dubbed Emmy Bread. So every sunday night we will be baking the Emmy bread. I have to give credit to KA, the bread bible and all the ideas everyone on this site have presented. I just mixed several great ideas and came out with the softest loaf I have made yet, while keeping a great crust and full flavored crumb.
Starter: The night before I like to make this starter and I use it in a number of breads and pizza dough.
- 400 Grams KA Ap flour
- 270 grams water
- tiny pinch SAF or Fast actin yeast
- 225 grams starter brought to room temperature
- 300 Grams King Aurthur Unbleached bread flour
- 202 grams luke warm water
- 3 TBS Potato Flake
- 3 TBS Non fat dried milk powder
- 10 grams sea salt
- 12 grams fine sugar
- 1/4 cup shortening or unsalted butter (used shortening)
- 7 grams SAF or fast acting yeast
- 1/8 teaspoon abscorbic acid or fruit fresh (I bought at Barry Farms online)