Jenn Dolari @dolari@driveinsaturday.org

This Week's Bread: Threadgill's Homestyle White Bread

Finally! A bread loaf that looks like a bread loaf! It better look like one given that over two rises, it rose for three hours. The bread LOOKS amazing, but is still a touch dryer than I'd like. And, as usual, could use a pinch or two more of salt.

While the recipe says to just dump in the dry yeast, I did bloom the yeast in the warm water for 15 minutes, since I use active dry yeast. Also, I needed about 1/4 cup more water than it called for to dough-up.

Like all recipes in the Threadgill's book, this makes a LOT of bread. Scale down as needed.

# Homestyle White Bread

Threadgill's: The Cook Book

10.0 cups unbleached bread flour
0.5 cup sugar
0.3333333333333333 cup nonfat dry milk powder
3.0 tbsp dry yeast
1.0 tbsp salt
3.0 cups warm water (110 degrees)
3.0 tbsp vegetable oil
1.0 whole egg (beaten)
1.0 tbsp water

1 - Combine dry ingredients in the bowl of a mixer with a dough hook and mix well.
2 - Add the warm water and oil and mix on low speed to moisten dry ingredients.
3 - Increase the mixer speed to medium and knead for about 4 minutes. Extra flour may be needed at this point to keep dough from sticking to the sides of the bowl.
4 - When dough is smooth and elastic, remove to a well-oiled bowl, cover loosely with a clean cloth, and allow to double in bulk in a warm, draft-free place for about 1 1/2 hours.
5 - Punch the dough down and divide in quarters.
6 - Place dough into 2 greased 4x8x3-inch loaf pans, cover loosely, and allow to double in bulk again.
7 - Toward the end of the rising time, preheat oven to 350°.
8 - Bake loaves about 25 minutes, then brush tops with egg wash and return to oven for 20 minutes or until loaves are brown on top and sound hollow when thumped on the bottom.
9 - Turn loaves out of pans and cool before slicing.

Yields 2 1.5 pound loaves.

#baking #thisweeksmeals

::Whew:: Busy BUSY day today, House cleaned, dishes done, and all my meals for the next week cooked. Gonna be eating good this week. I think....

Got some work to do in the morning. One of the two jobs I have right now. Not really jobs. More like "tasks."

Life is getting busy these days. Hopes that means things are picking up job-wise....

@cubeyterra - it's funny! The snack bags are there! Along with a used pizza box, juice boxes, and old used plates!

Finally happy with my room in EmuVR. It's wierd how nostalgic you can get when you play games in a virtual version of your childhood. :)

Aparrently this was a very limited time offer in VRChat. I would absolutely love a Bridget avatar for Resonite....

Sorry about the X link, it's the only place that has video of her.

https://x.com/Averiff1/status/1558237892685705217

Look what came in the mail today!

In typical Jenn fashion, I've had this all of ten minutes and dropped something on it.

@Mondobizarrro - Oh yeah. There was GOOD reason for the flip.

Wish some folks would just give it up, though.

I find it funny that twenty years ago, one side of the population was all "Harry Potter is Satanic" and the other side was "It's a charming kids story" and twenty years later the sides switched pretty hard.

@socketwench - Nononono. Hear me out.
SLOWSCAN TELEVISION FEED CHANNEL ON YOUTUBE

Hadn't thought about this Sesame Street short in decades. "I'm crowded, roll over" just popped up in my head last night, and I needed to find the rest of the song....

https://www.youtube.com/watch?v=t3NznAAiOng

This is the "I Helped With This" portion of my memory shelf. There's going to be something new here soon.

Can't talk about it yet, but it's my second paid writing job. ❤

When making ramen, do not get these pouches confused.

@Njord

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