A Bread A Month: April 2013: Basic White Bread

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I used to revere those that can bake basic white breads, and I’ve avoided trying a white loaf for years, because I feel I’m just not good enough… This April, I’ve decided to begin with the basics from the Baking With Julia book. Surely these experts know what they’re talking about.

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The recipe made 2 loaves. In this kitchen, I am provided with a metal tin, as well as a clay one. Time for a little experiment — does the baking container matter?

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We got photo-bombed by Felis Interruptus, otherwise known as Pickle.

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Left: baked in metal. Right: baked in clay. I was just as surprised as you are with the outcome.

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Froze the paler one and finished the other in a couple of days. Are we ready for the next bread lesson?

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3 thoughts on “A Bread A Month: April 2013: Basic White Bread

  1. Nice experiment! The loaf looks delicious!
    The clay container must be more airy. I think the clay one wins. Just like the label said, ideal for baking that English loaf :D

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