Eating bread is awesome! There’s no two ways around it. Making bread, however, is a huge pain! I tried to make pain de mie, from these instructions: http://sososimple.blogspot.ca/2008/11/sandwich-french-bread-la-julia-child.html
It’s been my white whale for the last 5 years, so I’m happy to say that this is the first passable loaf of bread to come out of my kitchen.
Goal: Make a passable bread substance for sandwiches
Alterations: none – followed the instructions to the letter
1) The yeast may have been dead. The dough did not rise as high as I thought it would
For the first trial, the dough didn’t rise at all. A friend suggested that it needed more kneading. For the second trial, the dough was kneaded for 3 hours (30 minutes each time) until my hands became bruised from all the kneading. At the end of the process, I was able to skip rope with the dough. Still, it did not fluff up like regular bread should.
Conclusion / notes for next time:
1) More kneading? I have no idea. Bread is tough to make.
2) Newer yeast? This sounds silly, even as I type it. The yeast is activated by moisture. How can it be dead?
3) Get someone else to knead it. :p Any takers?