Munchers often get their bread from expensive grocery stores like Whole Foods. So we decided to continue to explore the idea that "To eat well one needs time or money." We took the time to bake bread: potato buttermilk bread and (the dreaded!) white bread. We used unbleached bread flour and supplemented it with bleached all-purpose flour. We used recipes from the Joy of Cooking. While I riced the potatoes, Sous-Chefs Olivia and Eli helped the chefs-in-training taste test buttermilk, 2%, half and half, and heavy whipping cream. Munchers loved the half and half, but didn't like the heavy whipping cream or the buttermilk.
Isaiah checks the temperature for activating the yeast for the white bread. The warm potatoes activated the yeast for the potato buttermilk bread. Isaiah wanted warm water between 105 and 115° F to activate the yeast. Everyone loved the smell of the yeast!
Kneading the white bread.
We made two loaves of each bread. One for tasting immediately, and the other for Friday's breakfast, with home-made butter and raspberry jam asa spreads. The white bread didn't rise as much as the potato bread, but tasted great. Every Muncher liked white bread! That is, home-made white bread! We taste tested the home-made and store-bought breads at the breakfast, and home-made won, butter-side up!
