recipe slightly adapted from cook's illustrated
This recipe turned out great! I divided my dough into two smaller pans and made two loaves for smaller sandwiches. Very tasty!
Finally found a white bread recipe that worked for me. I did not have bread flour, so used AP. I needed only 31/2 cups though. I used active dry yeast, so proofed it before adding the rest of the liquids. The bread rose beautifully and sliced great. My LO enjoyed it.
Being wintertime, i was worried about the rise. so this is what i did - heated the oven for 2-3 mins about 20-30 mins prior to starting the bread. The oven was just warm enough for the bread to rise. Also after about 30 mins of the first rise, placed some hot water (not boiling water) in a pan to keep the oven warm. Worked out perfect.
Thanks for this keeper!
I assume you are asking about replacing it with other yeast? If thats the case here is a simple Yeast Equivalent Chart. Hope this helps --DK
Bread flour has more protein content, which helps with gluten development thereby producing v chewy and fabulous crumb. But it can be exchanged with All purpose flour with a slight change in end result but still an excellent result. See my Tip section for more details on such substitution --DK
I have no idea about OTG Suchitra, though in conventional ovens this method is used for traditional breads. --DK
I havent a recipe at the moment but I have been meaning to ever since I got to know about the mashed potatoes making the softest loaf. Will post one when I make it with success :) --DK
Mine is a regular traditional oven. I think the heat was not enough in your case. Do you have oven temp? Next time measure it to see if the heat in the thermometer matches what it says it is --DK
This is a yeast bread, so you need it. If you want non-yeast breads then pls refer: Quick Breads --DK
I have bread recipes that use Whole Wheat flour in the site : http://chefinyou.com/?s=whole+wheat+bread. But for this recipe, you can def. use Atta (Indian chapathi flour) instead of the mentioned amount of "all purpose flour" in the recipe. It should work equally well. --DK
You can use regular milk --DK
I dont know what you mean by baking in "org". Did you mean OTG? if yes, then pls refer my tips section. As for honey, you can use agave or maple syrup instead --DK
You can use whatever yeast on hand. You can check online for the proper amount of substitution. You can use whole milk instead --DK