This was actually made in China. The first attempt to make gluten-free produced a mutant being because we were reading off the wrong page.
We tried for basic white bread and did not need to throw it in the Tiber.
Delicious. I may never buy bread again.
I am told the unpronounceable name means Elephant Trademark in Japanese. Yes Japanese has a word for elephant borrowed from Chinese. At least China has elephants in neighboring nations
I've been baking bread by hand for years now. Rather than a bread machine, I merely use my mom's 70's era Kitchen Aid mixer. I bake three loaves at a time and freeze two. Recently my local market has started carrying 1 lb bricks of vacuum-packed yeast for about $5, which is an insane savings over the price of packets or even the jars of the two main brands. I store it in a vacuum canister in the fridge and it's good for at least a year.
ReplyDeleteFor consistent results I throw the flour and yeast in by weight. I have a "Spice scale" that's very similar to my powder scale but maybe an order of magnitude less sensitive, but that's still down to .001 oz.
Was that a gluten-free loaf?
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