Since we moved to our new place, my KitchenAid has been sitting idle in the corner of my kitchen waiting for me to pay it some attention.
Recently, I have been reacquainting myself with my old kitchen friends. I dug out the food processor to make Cheez-it-ish Crackers. And now I dusted the KitchenAid and dump flour into it to take this recipe from Dan Lepard’s Short and Sweet.
And since I haven’t turn out a bread for so long, it is always a good idea to check if the yeast have all but given up on me. I have no intention to turn out another brick and going into another emotional tailspin.
To test if the yeast are still well and alive, stir the yeast and sugar into a cup a warm water. Let it sit for 5 – 10 minutes.
These yeast are good to go! I believe I did a little happy dance in the kitchen when I saw these bubbles. Is it normal for an adult to be this happy with bubbles?
No? Okay, I will try to restrain myself next time.
The dough came together pretty quickly in the mixer. After proofing for less than hour, this was what I found. Nicely raised and all ready to roll away.
After a couple of turns on the rolling board, the dough went into the loaf tin for its final rise.
And this was what came out of the oven.
Did I just turn out this golden loaf of bread?
*Happy dancing around the kitchen* (Again!)
The exterior of the loaf was crunchy and sturdy. But that’s the exterior. The crumb was unbelievably soft and tender. Fluffy even.
Taste wise, the bread has a nice neutral taste. Even bland, according to my princess. No hint of any sweetness from the 2 teaspoons of sugar which is balanced by the tanginess of the sour cream.
All in all, I would say that this is a really easy loaf to put together when you want a simple straightforward loaf. Would I make this again? Definitely!
Don’t take my word for it. Try it yourself!
Next up, I should get reacquainted with my slow cooker.