On Sunday, April 2, 2006, at 06:58 AM, Andrea wrote:
>fluffy white bread for sandwiches. I've tried to make bread a few
>times, but found it not rising enough. I
>think my kitchen is drafty and that has an effect.
I wouldn't blame the drafts; they may slow the rise but should not
prevent it from reaching a good final expansion. Many doughs do best
with long slow cool rises for better flavor development.
Not being a fluffy white sandwich bread afficionado myself, I can
only say that when I want high springing sandwich-type bread I
usually add about one egg per loaf to my favorite buttermilk bread
recipe (from the Laurel's Kitchen Bread Book--just a basic whole
wheat loaf with a bit of yeast, honey, buttermilk and a touch of
butter), give it a little extra kneading, and I try to be very
patient with the rises, allowing it to get just shy of total collapse
at each stage.
Diane Brown in St. Louis
http://www.well.com/user/debunix/recipes/FoodPages.html