My first experiments with making my own yeast bread was “Rich Egg Bread” from the 1973 Betty Crocker cookbook. Lately I’ve been making “White Sandwich Bread” from the 1997 edition of Joy of Cooking. I like it because it keeps well, which is great for me in my one person household. This version of the sandwich bread recipe makes two loaves, one of which I freeze. Thanks for your insights into your take on a classic recipe.
Ooh, yeah! I’m making this bread this week! I almost always adapt every bread recipe to making it in my Cuisinart food processor, but this one I’ll do in the KitchenAid. I think I would love having the three loaves - one to eat, one for the freezer, and one to give away.
I loved hearing about the time-honored recipe. My late not-yet-then wife taught me to make bread about fifty years ago using the recipe from the original edition of the Tassajara Bread Book. I rarely make the full recipe anymore, but that recipe introduced me to starting with a sponge, which I still do almost always when I bake with yeast.
There’s an excellent YouTube channel called Tasting History with Max Miller. Last week he made a pineapple upside-down cake from the 1950 Betty Crocker Cookbook. His discussion of General Mills, “Betty Crocker,” and the book’s creative method for teaching baking was fascinating.
My first experiments with making my own yeast bread was “Rich Egg Bread” from the 1973 Betty Crocker cookbook. Lately I’ve been making “White Sandwich Bread” from the 1997 edition of Joy of Cooking. I like it because it keeps well, which is great for me in my one person household. This version of the sandwich bread recipe makes two loaves, one of which I freeze. Thanks for your insights into your take on a classic recipe.
Thank you for sharing.
Ooh, yeah! I’m making this bread this week! I almost always adapt every bread recipe to making it in my Cuisinart food processor, but this one I’ll do in the KitchenAid. I think I would love having the three loaves - one to eat, one for the freezer, and one to give away.
Perfection 🍞
Kate, which USA Bakes pans do you use?
I loved hearing about the time-honored recipe. My late not-yet-then wife taught me to make bread about fifty years ago using the recipe from the original edition of the Tassajara Bread Book. I rarely make the full recipe anymore, but that recipe introduced me to starting with a sponge, which I still do almost always when I bake with yeast.
There’s an excellent YouTube channel called Tasting History with Max Miller. Last week he made a pineapple upside-down cake from the 1950 Betty Crocker Cookbook. His discussion of General Mills, “Betty Crocker,” and the book’s creative method for teaching baking was fascinating.
Sounds pretty ‘easy-peasy’ the way you do it! Perhaps I should try that out with Mom’s Kitchen Aid one of these days :-) Thanks!