I am attempting to make my bread lighter.. I have read about 200 articles, and am apparently missing something.. everyone says.. you CANNOT make wonder bread at home, because they inject air, fluff the dough etc etc.... however.. I buy FROZEN dough at the store, let it rise, bake it, and it is 4 .762 times better than wonder bread, light airy, fluffy and delicious.. yes, slightly heavier than sandwich bread, but not NOTICEABLY so.... my question is... why cant I make this at home? I have attempted different flours, different yeasts, and even "slightly" different recipes... EVERY loaf of bread I make, weights 87 lbs and is about as light and airy as a BRICK and if you cannot tell I am getting frustrated..;.
Other forums, ppl tell me I am doing something wrong... really?......
More kneading time, less time, different flour, different yeast, different RISE times OR.. just letting the bread maker do it all AND bake the bread.. and I get the same thing from it.. an 82 lb loaf of DENCE bread I could use as masonry in my ancient brick house... I have even tried NOT kneading the bread after the first rise... kneading it once putting it into the pan and letting it rise to about 1 1/4 inch above the pan and dropping it into a 350 degree oven..... it still needs a small backhoe to lift it out of the pan when its done baking.. fortunately I have one of those or I'd never have saved my bread pans.....
I buy frozen bake and serve loaves of Rhodes bread... thaw it out, let it rise, and get a PERFECT loaf of bread every time... these little frozen loaves are approximately 7 inches by 2.5 inches when frozen, and rise to fill a standard bread pan to about an inch over the top.. I have also tried removing about 1/3 of the bread I have made to form a loaf the same size, and let it rise the same amount.. but it usually doesnt make it.. those that HAVE risen enough are STILL dence, course and unpalatable... well, maybe they are palatable if your starving, but they are not something I want to serve with thanksgiving dinner....
My last attempt was slightly deviated from the simplest recipe...
3 cups King Arthur bread Flour
1/2 cup milk
1/2 - 2/3 cup hot water (enough to make dough smooth)
1/2 stick melted butter
2 tablespoons sugar
1 1/4 teaspoon salt
1 packet of dry yeast
Mix yeast with a tablespoon of tepid water and wait 5 - 8 minutes until water looks foamy... pour all ingredients into the bread mixer except salt and turn bread maker on "dough" setting... once ball forms, mix in the salt and allow the bread maker to do its thing...
once kneeded, risen, and kneeded again, remove from breadmaker and form into loaf in breadpan.. allow to rise to desired height and bake... VOILA!! Bricks!
LOL... I tried it by hand, kneeding less.. JUST until it seemed to be mixed well and was elastic.. let rise, then gently formed into loaf... let rise and baked... MORE BRICKS!!
I tried "punching" it down more vigorously and forming into a loaf before baking... ALL resulted in Bricks... my new Shed is half done!!! At least the wife cannot complain that I didnt build her a new garage for her car! I think, I if cut this in slices with my DeWalt I can even shingle this new garage!
If anyone has any advice beyond the standard I would LOVE to hear it.. I really want to make my own bread.... I truly believe that Rhodes BakeNServe cannot have cornered the market with the ONLY means to make light fluffy sandwich bread... Thanks for taking the time to read this!!!