White tin loaf bread

White tin loaf bread

• pointsevenout 15 years ago
  Recipe by Iris.
  
  Still working out the details with this recipe. Next time I need to back off to 3 cups flour to start the recipe. Currently the loaves are on the heavy side and the crust has a crunch toughness.
  
  Dough has extended rise times.
  
  First loaf was partially my problem. I started out with 4 2/3 cups like the destructions said but my bad translation of the water had me only putting in half the required water. It made the dough dry and in lots of small dough pieces that would not compress together.
  
  Started adding water. More and more until the dough just compressed together. The dough was lumpy and never got nice and smooth through kneading. Went ahead and put it on its first rise time which took 2 hours to double. It really didn't double but it was able to pass the finger indentation test. Good enough. Second rise time was extended also.
  
  Started a second loaf using only 4 cups flour and 1 1/3 cups of water. The dough was still on the dry side but kneaded out better. This loaf also had extended rise times.
  
  Next loaf will be started with 3 cups flour.
  
  Crumb of the first loaf was very fine grain. Good flavor on the meat of the loaf but the crust chewy. Packaged up the second loaf without sampling it.
  
  This bread needs to be a little lighter. I used active dry yeast. Recipe didn't say whether to use active dry or rapid rise.
  
  Well at least I have some nice tough bread I can use for soups.
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• lilliancooks 15 years ago said:
  Very nice looking bread!
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• Good4U 10 years ago said:
  White Tin Loaf
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