Plain Old White Bread
We've had company for several days and I baked up a storm, but we ate most of it, and I gave the rest away as gifts. It was a lot of fun but this morning there were only a couple slices of leftover sourdough for toast and that was it. Great. I get to bake! But it's a work day and not much time available so I baked just a couple of loaves of white bread to get us to the weekend.
This was based on a recipe by nbicomputers (thank you Stan!) that I found a few days ago and modified. The recipe was for a straight dough, and it was beautiful. I made up a preferment first from about 30% of the flour and water, and let it ferment for about 4 hours before I built the main dough. I was trying to get some more flavor. I also scaled it up a little to fill two large loaf pans, but I kept it to just one egg and cut back on the sugar somewhat. It still turned out a wonderful light texture, although the flavor is still somewhat sweeter than I wanted. I also forgot to switch the oven from convection for preheating to straight bake, so I got a crisper, browner crust than I intended. Brushing it with some melted butter right out of the oven seems to have taken care of that. I'll certainly bake this one again one day.