Today's recipe is a yeast bread. I got it from the World Championship Cook off recipe book. Bill and Toni Thayn made this as their bread in the semi final round. I don't know how well it scored, but it was sure tasty. It is also beautiful, and surprisingly easy to shape.
What I Learned
This is actually something I already knew, but forgot to do. Whenever I make any kinds of yeast breads, whether in a DO or indoors, I always grease my pan with shortening. It doesn't absorb into the bread as quickly as cooking oil, so the bread is easier to get out of the pan in one piece.
Man, this was easy to make. The whole thing went off without a hitch! The dough rose perfectly, and the bread had a nice soft, smooth texture. It is these kinds of recipes that really boost one's confidence. It looks complicated to shape, and it's pretty impressive. As I think back to how intimidated I was to make DO yeast breads, I want to laugh. Not that I don't still have a lot of learning to do, but I'm not nervous to try them. Yeast breads have become one of those fun challenges. So give this recipe a try, it is simple, delicious, and beautiful. Grade A.