Without bread all is misery. – William Cobbett, British journalist

I am a student of bread. I have taken Craftsy classes about bread. I have read tomes on bread. I have eaten tons of bread – some very good and some not very good.

And the challenge of my life is making very good bread given the limitations of a home kitchen.

I think I make a pretty good crusty loaf of bread – there is always room for improvement, but I feel confident that flour, water, yeast, and salt will result in a beautiful and tasty loaf of bread.

However, not everyone likes a crusty loaf of bread, crazy, I know…but they don’t.

Enter the quest for a good sandwich style loaf of bread.

I found this recipe via King Arthur Flour and have tried this bread several times. My first try did not get much rise…I questioned the viability of my yeast so I ordered new yeast and tried again.

Try number two with new yeast did not result in a markedly different result…

Now, don’t get me wrong – this bread tasted amazing. It was excellent slathered in butter, or toasted and topped with jam or peanut butter, topped with tuna salad, or grilled with cheese.

However, it was not a tall lofty loaf, but rather one that was short in stature.

I took to the internet and searched the King Arthur site to see if I could find an answer and lo and behold, I did! Who knew that my bread pans were the fault?!

The new pans did indeed improve the rise and the end result of two lovely loaves just made my weekend!

There is always room for improvement, but, I am on the right track!


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