A long time ago I had made dough by hand with a regular mixer, then kneaded the dough by hand.
I feel bad because I messed up on the most important part - when I mixed in the yeast with the milk and the butter the mixer wasn't between 120-130 F. When I made the dough before, the yeast, was either almost there, not quite, or almost dead, although I had one loaf that I was johnny on the spot without a thermometer. This loaf I was much smarter because I pulled out a thermometer a tested the temperature of the milk and butter before adding the yeast because it was so important.
You know, this bread is twice as good as Pepperidge Farm's Homemade Cinnamon Bread, as well as twice as big, and I am sure less then half the price. I can feel proud because I put hours of labor and made it by hand.
My Boyfriend was thrilled and the next day we had French toast.
And it was something to do on a cold and snowy day.
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| Snow in Clinton, Ct. #clintonct via caseygoduti |
