White sandwich bread loaf
Bread
The inspiration for this recipe comes from a recipe that I saw Michel Roux demonstrate on The Great British Food Revival. You can find it online I enjoy watching the Roux family break down all of the fundamentals of fine cooking, it really makes you think about and appreciate the ingredients that you have to work with. Bread can be overwhelming to some home cooks, but this recipe is almost fool proof as I have tested it a few times. I think what I love most about this recipe is using cake yeast as opposed to dry active yeast. I feel that it has more kick to it and it seems to rise very well. I tweaked the recipe by using King Arthur Bread Four instead of using a blend that is used in the original recipe. Lastly, for sweetness Michel uses Golden syrup, which I wasn't familiar with here in the US. After researching golden syrup I thought it would be appropriate to try using Agave syrup, which is a more than adequate substitute for obtaining the sweetness that this loaf has. It doesn't alter the flavor at all, and you still get that nice brown exterior. I hope that you will try this recipe and realize that homemade white bread can be very versatile to have on hand. I think next time I will attempt to incorporate golden raisins and cinnamon in the recipe. It's very satisfying to make this bread.
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