Lisa,
I am sending a recipe that has a similar mouth feel to the Pullman
loaves of white bread at the supermarket. It is a basic white bread
and has a soft fine crumb. It contains fat and milk that your
previous recipe does not contain. These both affect the crumb.
White Bread
Recipe From: Kansas Wheat Commission
Yield: 3 loaves
Amount Measure Ingredients
-------- ------------ --------------------------------
2 packages active-dry yeast
1 cup water -- 110-115 F
1 1/4 cups milk -- scalded
3 tablespoons sugar
1 tablespoon salt
2 tablespoons shortening
7 1/2 cups bread flour
Dissolve yeast in warm water.
Scald milk and add sugar, salt and shortening. Cool to 110 F.
Add to yeast mixture with 4 cups flour. Beat well.
Add additional flour to form smooth dough. Knead about 10 minutes.
Place in greased bowl. Let rise until doubled. Punch down.
Divide into 3 equal pieces. Let rest, covered for 10 minutes.
Shape into loaves. Place in lightly greased pans. Allow to rise again.
Bake in preheated 375 F oven 30-35 minutes or until lightly browned.
Remove from pans and cool on wire rack.
Joyce
Serious Home Baker
American Style breads achieved
Artisan/European style breads desired