Simple White Bread

  I haven't bought a loaf of bread at a grocery for some time now. Every week, when my last two loaves are about to run out, I bake a couple more. I've found, though, that none of the recent bread I've baked gets quite as high as I'd like ... nor does it have the yeasty aroma my mother's bread had when I was a kid.

 I also wanted a bread that used eggs. None of the recipes I use make use of eggs. Why is that? I'd think they'd add an appealing yellow color to the bread and also add a layer of richness.

 I found a recipe called Simple White Bread at JennyCanCook.com. Click here to see it.

I also wanted to use up a couple of ingredients that I was storing in the refrigerator: Half & Half and RapidRise yeast. Why couldn't I use the Half & Half instead of regular whole milk? And I had just a single pack of RapidRise yeast but I wanted to make two loaves. I just used a pack of regular active yeast, too.


Because I was partly using regular yeast, I figured two rises would be needed (about an hour and fifteen minutes each). I'd say that was too long. The dough rose too well and the center of each loaf collapsed slightly as it was baking. It wasn't a major defect.

I doubled everything so I could make the second loaf.

Bottom Line: I love the light, airy texture of this bread but I still don't notice a strong yeast taste. I suppose it's me. Our taste buds aren't as sharp as they were when we were kids. I also don't see that the eggs have yellowed the bread. I'm surprised at that.

But overall this is a better bread than I've been making. I like the larger slices. This is the one I'll be making again.