How do you get a feathery crumb in white bread?
When I was a teen, I had a neighbor who would make a loaf of white bread that had a really feathery crumb.If you tore a piece of bread apart, the inside just pulled apart and waved in the breeze like cotton candy. It was wonderful. I know she used milk but that is all I know. It wasn't yellow so I don't think she had eggs.There were no big air holes-just nicely even distribution and great for sandwiches-not at all crumbly. Being a teen, I wasn't interested in how she made it and really regret that now, a "few" years later.
So, did she knead til the cows came home or is there some secret lost forever? We lived in the midwest of the US so i'm sure it was no special flour-that just didn't exist at our local stores at that time.