White Bread & Bender

I've come to two realizations.

Number one: Matt Groening is brilliant. Is Futerama as good as the Simpsons? Not quite. But is it absolutely amazing? Hell yes! 

But it's over. And that's bad.
But now there are mini-made-for t.v. Futerama movies. And that's good.
But they actually don't compare to the t.v show. And that's bad.
But the t.v show is on netflix on my wii. And that's good!

So, I know I'm waaaay behind the times on this - but Bender is just kind of a metal Homer Simpson, huh?

Number two: I just don't like white bread. Unless it's rolled and smothered in garlic and butter, or swirled with cinnamon and sugar, or the french crusty variety, it's just bland and boring.

This weekend I started off my new baking adventure by making the first recipe in the book - basic white bread. It baked up good enough. It's got a nice golden crust and chewy crumb. But the flavor isn't very complex. I mean, it's just plain white bread, people. This weekend I'll use whatever is left to make french toast. I think the simple bread will do well to allow the cinnamon and rum of the french toast stand out (ugh, yes, I make french toast with dark rum. what of it?). The freezer in the loaf is destined to be thanksgiving stuffing, where I think it will feature quite nicely.

Happy eating!

White Bread Recipe
From Cooking with Julia

Ingredients:

• 2 1/2 cups water (105-115 F)1 tablespoon active dry yeast
• 1 tablespoon sugar
• 7 cups bread flour or 7 cups all-purpose flour
• 1 tablespoon salt
• 1/4-1/2 cup unsalted butter, softened

Directions:

1. Pour 1/2 cup of the water into a bowl and mix with yeast and sugar til foamy. Let sit for 5 minutes until creamy.
2. Put the yeast mixture, rest of the water and 3 1/2 cups of the flour into the mixer with the dough hook.
   Mix slowly until blended then add the rest of the flour. Increase speed and scrape down the sides til the dough comes together.(If it doesn't add a tbsp of flour at a time til it does.) Add salt and mix at medium speed for 10 minutes til dough is smooth and elastic.
3. Back in mixer add butter 1 tbsp at a time.
4. Turn dough out on lightly floured surface and shape it into a ball then place in a large buttered or oiled bowl.Turn dough so it is completely coated in the fat, then cover in plastic for 45 minutes to an hour, til it has doubled in size at room temperature.
5. Butter 2 loaf pans.
6. Deflate the dough, cut in half and turn out onto a lightly floured surface. Roll out into a 9 x 12-inch rectangle.With the short end facing you, fold the dough into thirds like a sheet of paper to go into an envelope, creating a roll.Pinch the seam closed, and pinch the ends enough so it will fit in the loaf pan. Drop in the loaf pan seem side down, and repeat.
7. Cover the loaves with buttered plastic wrap and allow to rise again in a warm place (80°F) for 45 minutes, until they double in size.
8. Preheat the oven to 375°F and put the rack in the center of the oven.
9. Bake for 35-45 minutes til they are honey brown.
10. Immediately turn out of pans onto a rack to cool. Once almost completely cool, they can be cut.