I've had this book for forever and have, literally, never baked anything from it. To give you a sense of how long I've owned it - my copy is signed by Julia Child from the 1996 book tour. I am so glad to finally start using it! The book is based on recipes used in Julia Child's Master Chefs television series. Each of these recipes is attributed to a contributing baker.
On to the bread! This bread was lovely. The dough was a breeze to put together. (Thank you Nancy for your food processor tips! I'll detail those in a bit) The dough was silky and rose incredibly easily. One of the nice things about this bread is how versatile it is. The recipe makes two loves. It could easily be halved, but why? I made one loaf according to the recipe and put mini cinnamon chips in the second loaf. My rising times were pretty right on. It smelled incredible while baking. The Girl and Boy could not wait to dive right in and it was very hard on them to wait for it to cool a bit. Warm with butter and a sprinkle of sea salt, this bread is divine. The cinnamon version begged to be toasted and spread with a bit of butter. This is absolutely a keeper recipe.
Here is my bread pre-rise. I found a flour container to use as a rising bucket. I filled it with water and used a Sharpie to mark the lines. Cheap and easy! Right now it's at about the six cup mark.
Post-rise (sorry that it's hard to see) the dough is just about at the 12 cup mark.
Here it is formed and waiting for the second rise. Interesting that both of these pans are labeled as 8.5 x 4.5
Top view. They are not exactly equal. Hmmmm.
Side-ish view. You can see the one on the bottom has a bit of cinnamon spilling out.
Here's a cut side of the cinnamon loaf.
And a cut side of the plain loaf. Gorgeous rise. Tender crumb. Yum.
Toasted with butter.
And more toasted with butter. I'm sorry it's gone.
White Loaves (contributing baker - Craig Kominiak)
Makes 2 - 1 3/4 pound loaves
2 1/2 c. warm water (105-115 degrees F)
1 T. active dry yeast
1 T. sugar
7 c. (approximately) bread flour or unbleached all purpose flour
1 T. salt
1/2 stick (2 ounces) unsalted butter, at room temperature
Mixing and kneading: Pour 1/2 cup of the water into the bowl of a heavy-duty mixer, sprinkle in the yeast and sugar, and whisk to blend. Allow the mixture to rest until the yeast is creamy, about 5 minutes.
Working in the mixer with the dough hook in place, add the remaining 2 cups water and about 3 1/2 cups flour to the yeast. Turn the mixer on and off a few times just to get the dough going without having the flour fly all over the counter and then, mixing on low speed, and 3 1/2 cups more flour. Increase the mixer speed to medium and beat, stopping to scrape down the bowl and hook as needed, until the dough comes together. (If the dough does not come together, add a bit more flour, a tablespoon at a time.) Add the salt and continue to beat and knead at medium speed for about ten minutes, until the dough is smooth and elastic. If you prefer, you can mix the dough in the machine for half that time and knead it by hand on a lightly floured surface for 8 to ten minutes. When the dough is thoroughly mixed (return it to the mixer if necessary), add the butter, a tablespoon at a time, and beat until incorporated. Don't be disconcerted if your beautiful dough comes apart the the addition of butter - beating will bring it back together.
First rise: Turn the dough out onto a lightly floured work surface and shape it into a ball. Place it in a large buttered or oiled bowl (one that can hold double the amount of dough). Turn the dough around to cover its entire surface with butter or oil, cover the bowl tightly with plastic wrap, and let the dough rest at room temperature until it doubles in bulk, about 45 minutes to one hour.
Shaping the dough: Butter two 8 1/2 by 4 1/2 inch loaf pans and set them aside. Deflate the dough and turn it out onto a lightly floured work surface. Divide the dough in half and work with one piece at a time. Using the palms of your hands and fingertips, or a rolling pin, pat the dough into a large rectangle about 9 inches wide and 12 inches long, with a short side facing you. Starting at the top, fold the dough about two thirds of the way down the rectangle and fold it again, so that the top edge meets the bottom edge. Seal the seam by pinching it. Turn the roll so that the seam is in the center of the roll, facing up, and turn the ends of the roll in just enough so that it will fit in a buttered loaf pan. Pinch the seams to seal, and turn the loaf over so that the seams are on the bottom, and plump the loaf with your palms to get an even shape. Drop the loaf into the pan, seam side down, and repeat with the other piece of dough.
Second rise: Cover the loaves with oiled plastic wrap, and allow them to rise in a warm place (about 80 F) until they double in size again growing over the tops of the pans, about 45 minutes.
While the loaves rise, center a rack in the oven and preheat the oven to 375 F
Baking the Bread: When the loaves are fully risen (poke your finger into the dough; the impression should remain), bake them for 35 to 45 minutes, or until they are honey-brown and an instant-read thermometer plunged into the center of the bread (turn a loaf out and plunge the thermometer through the bottom of the bread) measures 200 F. (If you like, 10 minutes or so before you think the loaves should come out, you can turn the loaves out of their pans and let them bake on the oven rack so they brown on the sides) Remove the loaves from their pans as soon as they come from the oven and cool the breads on racks. These should not be cut until they are almost completely cool; just-warm is just right.
Storing: Once completely cool, the breads can be kept in a brown paper bag for a day or two. Once a loaf is sliced, turn it cut side down on the counter or a cutting board and cover with a kitchen towel. For longer storage, wrap the breads airtight and freeze for up to a month. Thaw, still wrapped, at room temperature.
My Notes: I use instant yeast so I skip the proofing step. I have a 13 cup Cuisinart food processor with a dough blade and setting. It's big enough for the full recipe. If you have a smaller FP and want to try this method, I would make one loaf. I added all my dry ingredients (except the salt) and gave it a quick whirl. Because the food processor tends to heat up, I used cold water to get my dough to come together. I added the salt and processed for about 45 seconds. I also used cold butter cut up into small chunks. I processed for about another 45 seconds and I was done! On my cinnamon loaf I scattered mini chips on the dough before I folded it up.
Go check out all the fabulous loaves by stopping by the Tuesdays With Dorie site.
I saw this bread on Baking and Boys and just had to come and check the recipe out. I love homemade bread and this looks like another one that I'm gonna have to try ASAP.
I love the idea for checking the rise. I have just been using a bowl that has marks for the quarts, but this looks way better. Your bread looks great! Happy to be here. :)
Thank you so much for the food processor instructions! I just got my first FP to make my son's baby food. I know it can do a lot more than puree things to mush, but I'm still breaking it in.
Your loaves look fabulous! And I love the fancy rising container! =)
You have inspired me to try the recipe again with a cinnamon swirl. Looks delicious! You can see my results here:
Love your rise container... I need one of those! :) Thanks for leading this group... so excited for TWD to continue!
Thank you Jules for posting this recipe. If you are interested you can check out my first Tuesdays With Dorie post at http://praycookblog.com/2012/02/tuesdays-with-dorie-white-loaves/
The bread came out perfect! See you in two weeks!
The new group is very exciting! Your loaves are perfect and wasn't this delicious. I could eat fresh bread every day of my life and be so happy!!!
Thanks for posting the recipe, I have the metric units
I love your idea for making your own container to check the rise. I was just trying to convince my husband that I needed to buy one of the commercial ones, which he thought sounded like a complete waste of money. Now I'll be able to make my own!
Looks great! I only made 1 loaf, and of course, I wish I had made both once that first loaf was gone.
I have had my book for a couple of years and also have not baked from it, so at least I am not alone. :) What a great idea to make one of them with cinnamon. I like the flour container that you used for the first rise-it takes the guess work out of ensuring that the dough has doubled.
I just want to thank you for all your work in putting the group together!
Delicious loves, thanks for co-hosting! I bet the cinnamon was delicious in the 2nd loaf!
I love the cinnamon swirl idea!! I have to do that next time!
Thanks for being such a huge part of the administration for TWD! I am so glad that we are starting a new adventure! My loaves were not equal either but just as tasty! :)
I so totally need the huge plastic container for rising! (Along with the waffle maker, right?) They look perfect. I love the cinnamon chip idea, smart lady.
Cant wait to see your chocolate tartlets, too. I know you are so excited about them. ;)
Great looking bread, Wish mine turned out like that!!
I need that container!
love the rising bucket. i've been looking for something to use other than a large bowl that i put in my oven.
I'm the same--I've had Baking with Julia for 4 or 5 years, and this is the first recipe I've made from it. I'm glad to have a push to finally get into it. =) I'm also thrilled that we got to start off the book with a bread recipe--good choice!
Thanks for hosting us! We're off to a great start with this recipe and I can't wait for more. Your bread looks fabulous!
I wish I had done the cinnamon swirl - guess I'll have to make it again! Thank you for hosting this group and FFWD - they are both so much fun!
I need a bucket like that! That's awesome! MmMm bread looks good. I ate all mine and I'm craving some more...
Beautiful! Gives me something to aspire to on my next try! :)
Your loaves look fantastic! I really wish I'd thought to do one with cinnamon -- next time for sure!
LOVE that you did one with the cinnamon swirl. Perfect!! Thanks for hosting this week!
Great first recipe choice! Thanks for hosting - looking forward to the next couple years ahead of baking!
Oh, I want to try a cinnamon version...so yummy! Thanks for leading us through the first recipe :)
jealous of your flour "proofing" tub! ... I have a couple rising buckets but they are just 4 or 6 qt i think... not as big as yours! Thanks for hosting!! :)
Great photos...wonderful start...bread is one of my favorites.
Look forward to baking with the group.
I really need to try my food processor for bread -I don't know why I never think of it. I'm so very excited to be baking from this book!
What a great recipe. We loved it.
I'm glad to be baking again with TWD bakers. What an awesome group.
These were fabulous! Thanks for all the effort you guys put into the group!
wow--you have a collector's edition book! it will get a workout now. nice loaves, and i like that container.
OMG, the buttered bread picture made me so HUNGRY!
Great job with the food processor. Did not know you could sub in the instant yeast, either. Hmmm.
Love the homemade dough rising bucket!
Thank you for helping to cooridnate this round of TWD - really looking forward to baking along.
How cool that your book is signed by Julia!! This was a great first recipe for the group; so excited to keep baking through the book!
Woohoo! Looks great. Thanks for hosting!
Yay for the new TWD! Thanks for hosting this week, and thanks for the shout out. I love making bread with my food processor. This was good bread indeed, and lots more to come in the book, too.
Love your make shift proofing container! And your loaves look perfect!
Delicious! My one question is, what are cinnamon chips? I did a swirl with butter , sugar, and cinnamon.
Thanks for all you've done to help with this group. Totally enjoyed your post. Your bread is lovely. I wish I had been creative with my 2nd loaf and made cinnamon or something fun...I seen some pretty mini loaves in blogs today too. I love being part of this group. I've also had the book for years...use as a great reference but have not used it enough...just picked some of my favorite bakers and have not considered others. So now I get the chance. Thanks again.
Loved your container! Thanks for hosting. I'm looking forward to more fun.
I loved this, too. Next time, I'm definitely going to make a cinnamon loaf!
Looking forward to many more TWD adventures!
I love your cinnamon version! And I bet the area where they spilled out was the yummiest part of the loaf. Thanks for hosting this time and especially, thanks for all you do for TWD!!
since I'm new to TWD, I hope my variations didn't put me in the "rogue" category! Bread is one of my favorites, especially when it's cold outside, and we're getting plenty of cold and snow in Colorado right now. Let me know if I need to rein it in a little. Thanks! The TWD baking is fun and good therapy for me. ~Piebird
thanks for hosting! I'm glad to be back baking with you all!
I borrowed your "bread bucket" idea and made rolls the 2nd time around. As a novice TWD baker, I appreciate all the tips I can get!
I totally need to make the cinnamon version. Looks so good!
I'm glad I'm not the only one who has had this book since it was published but had never baked anything from it until last week! This was a great first recipe to get things going.
These were fab loaves - a pleasure to make. Love your cinnamon swirl.
I think the bread pans have the same internal dimensions so they are still the same size even though they don't look that way. I think one was just smaller b/c you used less dough in it...probably didn't split it evenly
I love the pics of the bread proofing, so cool!
you got a nice crumb in your loaves! great job and thanks for all your hard work for the group :)
Your loaves look delicious! Wonderful choice!
Excellent idea for the dough container, Jules! Your loaves look yummy. I need to make this recipe again soon!
Cinnamon chips! Yes please! Thanks for hosting this month, I am excited to get to know the group of bakers more as we thumb through the entire book! Happy baking!
I like the cinnamon loaf idea - both loaves look beautiful.
Thanks so much for organizing this new round of TwD! I've been cooking along with the French Fridays group and I'm looking forward to baking along here.
The container for the bread dough is genius! I may have to get one of those for myself, found one on Amazon. Do you think maybe the one loaf didn't rise as well because of the cinnamon? I've read that cinnamon inhibits yeast growth. Regardless, your bread looks great, and thanks for being an admin :D
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Free Proxy Servers are utilised for anonymous searching. Most frequent utilization of cost-free proxy server is to bypass the university/workplace or any other place's safety limits and access unrestricted sites. But [url=http://scrapeboxmarketplace.com/scrapebox-proxies ]Private Proxies My Private Proxies [/url] servers should be utilized with caution. If employed with no security steps, it can result in huge reduction as in contrast to advantage of searching the internet anonymously. There are two ways via which you can hide your identification (your IP address) when surfing the internet. Initial and the most cheap way is to use free of charge proxy server. There are numerous windows and linux proxy internet sites available on the world wide web which allows you use their services free of charge of charge. The other option for hiding your id is to use paid out computer software. The IP hiding software, modifications your IP handle constantly to enable you browse world wide web anonymously.
There are couple of important issues you require to maintain in head when employing cost-free proxy servers.
one.) View out for your protection
Do not give out any delicate info such as your login details or credit card data when making use of different proxy servers since when you use free proxy server, all the information you supply on any website is first sent to free of charge proxy server and then to the website server. So all the details go via the free proxy server and most of the time it is unencrypted, exposing your sensitive details for likely misuse.
Paid application are a lot greater in conditions of protection. There techniques are created to conceal your IP and then discard all your data with no any human involvement.
2.) Stability and Availability
There are numerous cost-free proxy server internet sites but most of them are not secure and are not obtainable each time you go to them. This issue is not really considerable with compensated software program.
3.) Velocity of Browsing
When you use any proxy server for hiding your IP, you can really feel the gradual velocity of browsing instantaneously. Even though there are very good web sites offered for anonymous browsing but they are very challenging to uncover. Also, pace is not constant it is dependent mostly on load on their servers. At times you do get very good searching pace but it truly is not consistent. Once more, paid software for hiding IP are much greater at searching speed. As they cost for their companies, they make certain that the person experience is much better and you do not get sluggish speed whilst browsing the net by means of their application.
They are also great when you discover a high quality one particular that masks your region of origin. When looking for a On the web Proxy make sure it has Java mounted so you can observe videos. As you can occasionally have your nation of origin cloaked but if java does not operate it is not much use.
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