White Bread

I have been LOVING what the dry milk and potatoes does to the bread. The fluffiness and moister they provide reminds me of good ol’ white bread. So that is exactly what I decided to try next.

SIDE NOTE: White flour is white because of the addition of a bleaching agent but it is really just refined flour. Refined flour has the germ and bran removed from the kernel and can be bleached or unbleached.

Cinnamon Challah Bread

I was really in the mood for French toast the other day and remembered, from making challah bread before, Honey Wheat Challah Bread, that it was perfect bread for French toast. So, I created my own version in the hopes that it would be perfect for breakfast.

BREAD SCIENCE: Hydration Station

I've been experimented with my own bread recipes later and I keep having dough that just won't rise. This can be a frustrating experience, especially after waiting a few hours! After a lot of trial and error, I finally figured out what was happening to my dough . . . or should I say what was not happening. I discovered that water or moisture is a key ingredient to bread dough. Why you ask? Well hang on to your hats ‘cause I'm gonna tell ya.

PICTURE SOURCE