Late last month, I made a loaf of the buttermilk bread from Baking with Julia. It was the challenge for the week chosen by the Tuesdays with Dorie bakers and despite baking it on time, I never posted my photos.
The original recipe calls for making it in a bread machine and even though we actually own one, I chose to make it using my kitchen aid mixer. One thing I noticed is that the dough did not need the full amount of flour called for in the recipe and I left out about half of a cup. One of my favorite types of bread is Japanese Hokkaido Milk Bread. The tall loaves are actually made of smaller loaves placed side by side in the pan. Once baked, you can separate them into smaller pieces. Because there is just the two of us here, I chose to make my loaf into three smaller loaves.
After the loaf cooled, I pulled it apart and froze two pieces for later. The texture was so nice and fluffy and it had wonderful flavor. We ate it all pretty quickly, it made fantastic sandwiches! This is definitely a loaf worth making again and if you haven’t made it yet, I highly recommend giving it a go-just add the flour cautiously, you may not need it all.
The day I made the loaf was one of those days that I had a list of things to do that was as long as I am tall. Taking a lot of photos was not an option and I had to make do with what was in front of me rather than styling the photo. Rather than drag bounce cards and tripod out, I took an empty box of cereal and clipped a binder page to it to reflect the light.
To see what the other bakers made on this rewind day, visit the website!