Experiment 2: sandwich bread

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

Observations:

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?

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