It’s no surprise that lately I’ve had this craving for white bread. There’s something about white bread - the golden exterior crust and the snowy white interior. Soft, airy and squishy.
Oh, I know it’s déclassé and unhealthy, but I’ve done whole wheat bread a lot, so I just had to see if I could master that bastion of suburban uniformity, the perfect loaf of white bread.
But, don’t think I defaulted to that red, yellow and blue balloon package.
I like my white bread the old fashioned way. The Joy of Cooking way. I knead. I used elbow grease. I earn it.
Now that I’ve mastered white bread (does that sound like an oxymoron?) I might just whip up some tuna casserole and a few Mai Tais (garnished with maraschino cherries).
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13 comments:
ploughman?
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You boring? Never!
My mother made homemade white bread everyday and until you've had a sandwich with baked ham on her white bread with a smear of her homemade mayonnaise and a lettuce leaf, you haven't lived.
Sam
Nobody would ever call you boring! I grew up on white bread, too, and it was the first yeast bread I learned to bake. I still remember the sense of wonder when it came out of the oven, tasting nothing like that squishy bread in a bag. For me, it would be tuna on white bread, with a bit of iceberg lettuce and a slice of tomato -- the epitome of chic!
"casserole corridor" Hahaha!!
I'm with you, I really like the white bread. My compromise is to use 1/3 whole wheat flour instead of white.
Speaking of maraschino cherries... I assume you read about the red honey bees that got caught up in the maraschino factory and turned the honey "robitussin red."
I don't know, I make whole wheat 99% of the time but white is what my gram made and my fondest memories are of her in her antique kitchen (that I would die for with a pantry and 10' oak cabinets with glass doors... pantry... giant ancient fridge... drool) and that smell of honey white bread baking. It is as clear as if it were yesterday... cinnamon honey toast... well white bread is fab for that! If you have whole wheat guilt, swallow a tablespoon of wheat germ and enjoy! Perfect loaf, TW. Call me next time you make it!
You are anything but boring! You know we still eat white breads even though I bake lots of whole grain breads, mostly because some breads just seem to have better texture with all-purpose flour. Ciabatta is one, focaccia another.
I'm not a white bread fan, but I still admire your homemade bread making skills! (And you are most definitely not boring!)
You should deny yourself food that is a staple, for doing so will lead to overindulgence. I like the puffy heights your bread rose to.
No one would ever dream of calling you that. That you make bread is wonderful. I don't care what color it is :-). I hope you'll share the casserole recipe with us as well. Have a great day. Blessings...Mary
I made white bread for years. A fresh tomato sandwich with mayo can only be done on white bread. Ditto a bacon sandwich....and a grilled cheese.
Yes, yes, I know whole wheat and grain breads are better for us, but there are times.....
This glorious loaf should be enjoyed, like you are doing, without a smidgeon of guilt; it takes us back to the days when America was resplendent and prosperous. The good old days.
My family loves white bread especially warm out of the oven. Enjoy your white bread!
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