white bread

March. someday..

I baked white bread two weeks or so ago.

When I leaned bread-baking at school, what we, the students, used was fresh yeast. It looks like a bar of butter in a package and the color is pale purplish brown when you open it. Because it is fresh, it is much more moist than dry yeast.
Thus, the recipe noted that you should add more water when you use dry yeast.

.. I scaled water exactly as the recipe indicates although I used dry yeast.

The dough was pretty tough that I had to knead with all my weight on. I sweat a lot with my face blushing.

I finally realized that I needed more water after a while.
Doesn't it look good? I think my hard work paid off.
I melted-butterwashed instead of egg. It made the bread smell better.