Here’s the recipe by the good people at King Arthur Flour, for making a traditional Pain de Mie using a 13″ long Pullman lidded loaf pan. This recipe is reproduced and adapted from their Bakers’ Banter blog,...
Read MoreOkay, with the results of Trial #1, I’ve decided to increase the amount of sugar (to make the bread sweeter) as well as increase the potato flour to improve on the softness of the bread. Here’re the ingredients and...
Read MoreIt’s the next day, so let us see how well my first try at making the Softest White Sandwich Bread is. A slice of Trial #1 is on the left and a slice of store-bought bread is on the right in comparison … Other than...
Read MoreOkay, here’s my first try at making the softest white sandwich bread possible. I’ve just returned from the supermarket, laden with Bob’s Red Mill Potato Flour & Soy Flour along with some organic lecithin...
Read MoreSince I’d started baking bread again after discovering the bread in just 5 minutes a day technique, I’ve been wanting to wean my significant other and our daughter from store-bought sliced sandwich bread to something...
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