Friday, June 01, 2012

An Award a post on White Bread and Upcoming Post Preview

To start, I would like to thank CJ at Food Stories and Debra at Eliot's Eats for nominating me for the Food Stories Award. I honestly appreciate this gesture very much indeed!

For several reasons, I don't pass these awards on anymore but I suppose the biggest reason, and one I would like to share with you, is.....I know so many food bloggers who are sensationally inspiring that it would be extremely difficult to select only five (as the rules state). I just can't do it. I just can not.

There are so many great sites out there and so many I visit (sometimes quietly) on a regular basis. So - I would like to gracefully thank you very much for this award. I feel honored.

Part Two - White Loaf Bread

You may think I abandoned bread making as I have not been an active participant in Bake Your Own Bread (BYOB) hosted by Girlchef. Thing is, we are loving the baguettes and French loaves I make several times a week so…..nothing new to report.

This (below) is the most popular at our place. Not saying I don't make other types, but this one reigns supreme. Perfect for toast and tapanade, cheese course, etc.

Anyhoo.... I had been looking for the perfect white bread loaf for when that type was required. I think I found it. After trying several versions involving powdered milk or powdered potato flakes or potato flour – this one rocks my boat. Perhaps it’s the use of actual milk. And butter. Moist yet holds up well to spreads and grilling.

As always, I let the machine do the kneading part so I can attend to other things – chores or fun stuff – either way, I am not kneading the dough for the initial stage.

You’ll need:

1 cup milk
¼ cup water
4 teaspoons butter or olive oil (I used unsalted butter)
3 cups bread flour
4 teaspoons sugar
¾ teaspoons salt
1 teaspoon bread machine yeast.

Then you will do the following:

Place your ingredients into the bread machine in the order your machine requires. For mine it’s the wet ingredients first. Set for Dough and an hour and a half later, you are ready to shape the loaf and place in a bread pan. Let rise 40 minutes. Then bake at 375 F for 25 to 30 minutes.

Hooking this up to Heather's site for the BYOB (Bake Your Own Bread).

BYOB Badge

Thank you to all who read and's much appreciated. Next up I have a fish post, Wahoo fish, something I had not tried before.
Also, I hosted the movie Sideways last month and my roundup will be up any day!



  1. Thanks so much; my daughter in law just sent me the cutest baguette pans. I have been searching for a recipe that I can make a great baguette and here it is! Guess what I will be making this weekend.

  2. Can I bake this in a baguette pan or do you have another recipe to suggest?

  3. Rita, I will send you an email later. I use the baguette pan as it holds the shape well but I have just shaped the dough and let it rise and bake on a big cookie sheet. More later!

  4. You are welcome and I totally understand. It is hard to narrow it down.

    You have inspired me. I feel like I have been out of kitchen for so long and I cannot tell you the last time I baked bread. I have some fantastic whole wheat flour that I can only find in Iowa so I picked some up on our last visit. I am going to substitute that in this recipe.

    Great bread and I always have the best of intentions for BYOB! :)


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