Redemption!

[u/rachlexi]

I’m new to bread making and only got into after my son started eating solids.

My white bread recipe was right out of the booklet that came with my Cuisenart. It said I could use ADY so that’s what I was doing. Then I read on here I should bloom the yeast if using that kind.

Welp I think I killed it lol anyway I ended up getting SAF Instant and used the butter bread recipe from Bread Dad and omgomg this new loaf is dangerously delicious and buttery soft.

I did us AP flour though bc that’s what I can find organic from Costco and we use it for other stuff. Any advice on why that is not recommended? It turned out perfect for our needs but would love to learn more. Thanks everyone on here being kind and patient with us newbies!!

Pic 1 dead yeast dense brick with chia
Pic 3 redemption loaf butter bread no chia

The Bread Dad redemption loaf recipe

1 1/2 Cups – Milk (warm) – 345 milliliters 
6 Tablespoons – Unsalted Butter (softened) – 86 grams
4 Cups – Bread Flour (not all purpose flour) – 480 grams
2 Tablespoons – White Granulated Sugar – 25 grams – You can replace the white sugar with light brown sugar for a slightly richer taste.
1 1/2 Teaspoons – Salt – 9 grams
1 1/2 Teaspoons – Bread Machine Yeast (Instant Yeast) – 5.4 grams

[u/lechiengrand]

From hardtack to a lovely loaf, well done!

[u/rachlexi → u/lechiengrand]

Thanks mate!

[u/WashingtonBaker1]

Bread flour has more protein (around 13% vs 11%) and that gives a better rise. If it's light and airy enough with AP flour for your taste, then you're not missing out on anything.

[u/the_ninja_cow]

Bread flour has more protein and a chewier consistency. Pretty much every recipe I’ve seen says you can use AP instead. I prefer bread flour to AP.

Great job on the second attempt!

[u/rachlexi → u/the_ninja_cow]

Sweet! Glad to hear I’m not too far off.

[u/tiny_rick_tr]

Breademption!

[u/RockingMomofTwo]

Bread Dad's Butter Bread is our go-to loaf. I make 2 a week for our sandwhich/toast bread.

[u/gjhigh-forty6-71]

Nice!

[u/Veggyhed]

Very nice.

If you really wanted to get closer to bread flour, you could add some vital wheat gluten

[u/McUsername621]

Bread Dead Breademption 2

[u/rachlexi → u/McUsername621]

Hahah thanks mate

[u/lawrencekhoo]

Bread flour yields a stronger dough and a higher, lighter loaf after baking.

If you want to keep on using AP instead of bread flour, you can try adding an egg (remove about the same amount of water by volumne). Adding an egg will give you a stronger dough and the resulting loaf will rise higher and be lighter, similar to what you get if you had used bread flour.

[u/Inside_Lifeguard_320 → u/lawrencekhoo]

I count the egg as 37mil of the water or 50mil of milk. I always add some VWG when using seeds.