more bread, and better

I made another loaf of bread today, with a quarter teaspoon of yeast, again. I felt the previous one could have used a bit more water, or liquid, so I couldn't wait to try again.

Here's the recipe:

This is from a bread machine cookbook we withdrew from the library collection; it wasn't circulating. I grabbed it! So, I followed it, as far as ingredients went, exactly, except for the yeast amount, and also I melted the butter to add that more easily to the mix.

I used Steve's method as far as I've understood it, meaning that last night I mixed all the dry ingredients together in a large bowl and then stirred in the wet. I'd whisked up the two eggs, added them to the milk in a two-cup measure and then topped it off with some water to make a full two cups. This was more liquid than the last one.

I really have to say that I don't know what I'm doing, I just do it anyway. I *felt* that I wanted more liquid - the crumb on the previous loaf was dense. Of course, it had more whole wheat in it, which may be why. I don't know. Also, leaving the dough on the counter all night, for about fifteen hours total made me nervous - milk, and two eggs! When I checked it it smelled slightly like alcohol rather than yeast. This made me wonder if I'd left it too long, but Steve advises eight to eighteen hours, so I wasn't concerned.

It came out very well.

It's delicious!  The crumb looks better, I think - more holes. It could use a little more salt - next time! And maybe next time I can cover it with a wet towel - I do not like using plastic wrap.


Meanwhile, yesterday afternoon I was sitting at the kitchen table minding my own business when I noticed how the light was affecting the scene out the back window. I can never resist this drama, although I've probably taken this picture many times before.