I made Clara's depression white bread (see yesterday's post, and follow the link), with the addition of salt. Since I was experimenting I made only one loaf. I used about 3 1/2 cups of flour (white unbleached) and 1 1/2 t. each of salt and active dry yeast. I added the salt to the flour, and did the rest of the recipe as Clara did. The dough was very fun to work with, and the bread was delicious. Sort of reminiscent of Italian or French bread. This is a real treat. For myself, I can't get over the fact that it offers so little in the form of nutritive value, so I plan on doing some further experimentation with adding whole grains to this recipe.
The finished dough (I always forget to take pictures during the process, but you can watch Clara's video).
I pushed the air bubbles out of the dough with my hands...
...rolled it into a loaf...
...and let it rise covered in the bread pan. I saw that Clara didn't grease the pans, so I didn't either. That was a first for me, but it came out perfectly!
Here's the finished product! Enjoy!
The finished dough (I always forget to take pictures during the process, but you can watch Clara's video).
I pushed the air bubbles out of the dough with my hands...
...rolled it into a loaf...
...and let it rise covered in the bread pan. I saw that Clara didn't grease the pans, so I didn't either. That was a first for me, but it came out perfectly!
Here's the finished product! Enjoy!
Yumm, those breads look delicious...
ReplyDeleteThanks Renee! I've been thinking of you a lot while posting lately. I wish I could come up with some good wheat/gluten free baked goods for you. How is that situation going now? Have you come up with anything delicious?
ReplyDeleteNice pictures, looks delicious...too bad it doesn't have much good in it:) Oh well...a way to fill up little tummies who are going to love the white flour fluff bread!
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