TWD: White Loaves, Just Like White Bread

White Loaves is the first recipe of version 2.0 of Tuesdays with Dorie using the book Baking with Julia. Since this is the first recipe of the reboot the hosts are the organizers of the group, Laurie and Jules, and the recipe can be found on their blog entry for the recipe.

Sliced White Loaves

This was a simple bread recipe using yeast, some sugar, salt, and butter. Either bread flour or all-purpose flour could be used and I split the difference using half of each. My criticism of the book is that the recipes are in volume and especially for the bread recipes, I wish it was listed in weights.  More recent books have started to make the switch and this one is older, published in 1996. From the introduction, I do know the book uses the “scoop-and-sweep” method so I did the same.  The dough came together very easily in my mixer.  I have two different loaf pans, one metal and one silicone and was curious to compare them.
Comparing Silicone and Metal Pans

These two pans were extremely comparable and I could not really tell the difference from the baked bread.  The silicone one might be a touch darker, but I did not rotate the pans in the oven and I strongly suspect the difference relates more to the placement in the oven than pans.  I was surprised because I did have some problems with this set of silicone pans and wasn’t sure I could trust them, but it was not an issue.   I did take both loaves of the pan for the last five minutes to crisp up the sides, but both were fairly even already.

Pan Comparison

Overall, this was was good bread.  There was nothing exciting about it, but fresh homemade bread is always good.  I was surprised that the crust was a bit crunchy, I expect my white to be soft.  If I every needed a simple recipe, I wold consider making this again, but more likely I would look for something else.

4 thoughts on “TWD: White Loaves, Just Like White Bread”

  1. It sounds like you were disappointed with the recipe and the finished product. You are the first I have read with this opinion. You say the crust was crunchy…mine was not at all, I may have done something wrong.
    I hope the next project is betters for you.

  2. I also baked one in silicon and one in an aluminum pan. I thought the bread in the silicon pan kept a more consistent shape. I agree it was a crunchy crust, probably best for soaking up soup or sauce of some kind 🙂 yum

  3. I do wish more cookbooks would use weight measurements… I missed that they used the scoop and sweep method – not so much an issue with bread, because that is easy enough to adjust, but definitely will impact other baking.

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