But I do think you should call that second recipe you figured out "magic bread" from now on
I agree, lefty. Only, PT, you are hereby requested to post the recipe for your Magic Bread in the TVNL COOKBOOK forum.
I had to wait since I made two loaves in a row that looked like Mons*nto frankenfood before the marketers gave it a makeover.
Since then I have made several beautiful loaves using a simple, slightly modified, recipe for 1.5 pounds:
8.5 ounces water 80-90 degrees (1 cup and 1 tbsp) *I just use the water that first comes out of the tap, that is likely about 70 degrees
3 cups bread flour
2 tbsp dry milk
2 tbsp sugar
1.5 teaspoons salt
3 tbsp butter
2 teaspoons dry yeast
4 tbsp oatmeal...I just sprinkle some in...seems that is about the amount
My "magic bread" had honey which I suspect kept it from rising.
I'll try to post in the cookbook section when I concoct a noteable recipe that creates beautiful, delicious, and magical bread.
***I wonder how long homemade bread keeps in the fridge or the freezer as it has no preservatives to speak of. I may be better with a freezer full of bread than bags of flour...if the insect kingdom somehow 'hatches any ideas.' I hear that flour and corn meal is prone to insect predation.