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White Bread by Julia Child's Recipe

May 30, 2021
good morning, welcome to Betty's back porch, today we are going to do something special, my mom is coming for dinner, we are going to make this and I want to ask someone else for some hot meat spread, this is Julia Child's


, which is not I've done. for you guys before it's a little bit special, it's a little bit different, so here are the ingredients, write them down and let's start cooking. First I have to tell you that I have a few things that he will be preparing this morning, so bear with me as I sound like you are complaining and I really don't, this is a KitchenAid Pro sir, you don't need to have a fancy mixer to make good


white bread by julia child s recipe
I use the mixer to knead, but you can do it by hand. I just can't do it by hand anymore because it hurts. my hands so let's start with the mixer and Julia's


shows it both ways here are the ingredients. I have two and a half cups of water and this is tap water and I have a monitor here for you to diffuse it. I want your temperature to be between 105 and 115 this is 115 right now it will cool down a little as I go so I have my flour you can use


flour or all purpose flour you will use about 7 cups and that can vary depending on the humidity , weather, atmospheric pressure, it will be about 7 cups and either bread flour or all-purpose flour will work.
white bread by julia child s recipe

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white bread by julia child s recipe...

This is instant yeast and you can see I have the package in a glass sealable container because I keep it. refrigerated I buy it in large quantity and I cut it in half it is refrigerated in Hampus in the freezer you can use active dry yeast but good fresh yeast is the number one factor in whether your bread turns out well or not, so I have sugar we are just going to use a tablespoon full of sugar and that sugar is just to give the yeast a little hint. If you use instant yeast you can omit the sugar and then I have a soft stick of butter, it's not very soft yet. but for when I need it, if not, I'll put it in the microwave for about 15 seconds.
white bread by julia child s recipe
The butter is the difference. We also need 1 tablespoon of salt which I will add at the end, as with most bread recipes. Let's start by testing the yeast. If you use instant yeast you don't really need to make it, but there's no reason not to, it doesn't hurt anything and it's always good to check and make sure the yeast is good and fresh and active, so I put in about 1/2 cup of water in the bowl of my mixer and then I'm going to add the full tablespoon of yeast and then I'm going to add the full tablespoon of sugar and like I said, no.
white bread by julia child s recipe
In fact, you have to use sugar if you're using instant yeast, but you can also do that and add just a little bit of flavor, but the sugar is to feed the yeast and get it going and working. strong before adding the ingredients, so we'll add this tablespoon full of sugar and then I'll just stir it in and give it a chance to start working. Many people tell me they have trouble making yeast bread and check this step if you're having trouble, you'll always want to check your yeast over the years. I have found that the yeast you buy at the supermarket is often not very strong and if it isn't then it won't make it.
To have good bread, so we're going to mix this, get all the knots out of it and then I'm going to let it sit for five minutes, at least five minutes, and after five minutes you'll know if you're on or off. working with good yeast, we will return and here we go. I want to show you what I mean by sparkling. You know that making bread is really a form of fermentation, so you want to let this get started before you start adding flour and stuff. So look at that nice head and you might not have as much head if you use Active Dry instead of Instant, but that gives you an idea of ​​what you're looking for, so we've got some nice, fresh yeast here.
I'm going to have a nice fresh bread, now I'm adding the rest of the water, it's right at 105 degrees and then we're going to add the flour, at this point we're going to add about half the flour. put in 3 and 1/2 cups and let that start to mix and I guess well, I should show you how it keeps the kind of universal way of measuring flour, so we don't want this flower to be too tight, so I'm going to put it in my cup with a spoon until it flows and then I'll even it out with a knife and that wouldn't make the back pretty, the straight side and that wouldn't do much.
There is a difference, but when the recipe was written, the person who wrote it probably measured the flour this way and although the amount of flour in your bread will vary depending on many different conditions in your kitchen, humidity, atmospheric pressure. I want to start with a universal measurement, so now it's three cups and then we'll use about half a cup. Here I'm going to shake it and make sure it's a little loose and that's the half cup, so we have three. cups and a half of flour to start, so let's put the dough hook here, in fact, handle it awkwardly and let me add it here for a second, if you're an experienced baker, a lot of the little details that I say are probably simple to understand. you and unnecessary, but there are a lot of people who watch these videos who are learning to cook and sometimes these little things that people experience they just overlook that are really important for new cooks, so I'm going to put this in two right now.
I'll let it start to mix and as it goes, when it starts to come together, I'll add another three cups of flour one at a time, a little bit slowly to help incorporate it. This recipe makes two loaves, so this is going to There's a lot of dough here so we're going to take it slow and easy, let it mix as we go and just so you know, I have one of those things that covers the bowl for so you can add things without it splattering, but I'm going to end up removing it, so you know, I'm just going to let the flour fly as needed and then I'm going to sweep and mop, so here we go, I'm going to start adding the flour, we're going to add three cups for a little bit. bit my speed is two and we're going to slowly incorporate the additional flour and really don't rush this may take a little longer right now but in the long run it will be faster if you give the mixture or a chance to incorporate everything slowly , okay this is my last cup and the next step will just be wait and see, our goal here is for the dough hook to pick up all the flour and it may not have. enough flour to get it cleanly out of the bowl and if it doesn't, we'll add a little more flour and at some point I'll take a spatula and knock it down the sides to give it a little help and this step may take five minutes still on speed too because little Little by little we are incorporating it and I'm sure I'm going to have to add a little more flour here because you can see how it looks on the bottom, we don't want it to stay like this, we want it to rise all over so I'll add a little more flour here in a second now.
I'm going to add my tablespoon full of salt and you add the salt towards the end. I guess in all bread recipes you need to make sure the gluten is forming and the yeast is growing before you add the salt because the salt will kill the yeast, the salt will kind of reduce the growth a little bit and slow it down to add salt. towards the end and I'm looking at this and I know I have to add a little more flour and I'll do it by the spoonful because I want to. to get to the point where it all comes together and I've increased the speed just to tie knots so I'm going to add this in about a heaping tablespoon at a time and you can see right away it's starting to come together.
You want to have this dough thick enough that you can handle it, but you don't want it to be too thick and dense, so this last 1/2 cup of flour, if you notice we've only used six and a half cup of this last one so far half cup. I'm adding little by little and find that I have to increase the speed a notch or two, okay, we're getting there, let me add this one, I think that's it. to be enough, can you see now how it's loosening up, it's getting thick, it's all coming up on the dough hook?
I think I'm going to have to give him a little help. I may need to adjust the depth of my dough hook. but let me release a little bit of this so that the dough can pull the flour towards itself and so that it pulls cleanly off the bottom and that's when we know we're ready to start kneading, so look, I've released it now. look at the difference you see how it comes out clean from the bottom that's what you're looking for is when you stop adding flour that's when your dough is ready to start the timed kneading now I usually put this at about 3/4 kneading as it requires two I usually do it I put about three just to give it a little more oomph, so this recipe requires kneading for ten minutes.
I set the timer for eight just because I want to show you how to check that you have to knead it enough, but you don't want to knead it too much because it will get thick and hard to handle, so I greased my fingers and we're going to do the painting one, just pinching something to flatten it and our goal. It's about having a dough that is thin enough that you can see through it without breaking and I never know what you can see in a video, but we want to stretch it so that you can see the light through it without it breaking and You see that it was torn. and this was only in 8 minutes, so we're going to do our full 10 minute meeting here.
I'll show you one more time, we want to try to get it out enough so you can see through it like a window pane without it. it breaks and we're almost there, but we're not quite there, so we'll come back in two more minutes and then we'll check again so that after the extra two minutes you can see the difference in this dough, it's very elastic, very soft, come on. to redo the glass test all on my fingers and any of my bread videos. I've shown you this glass test, but this is something I didn't know until recently and it really makes a difference in the final quality of your bread.
We'll take it out and like I say, I never know what you can see on the video, but I can see through it, there are points where you can see through it and that shows you well, I mean, I broke a little bit there where my I had it on my finger, but it is elastic enough, you can separate it easily and you can see through it. I'll hold it up and see if you can tell, but it's very thin, it will chill very thin without breaking and that means our dough has I needed enough and I stop about two minutes early just to make sure I don't need too much because here we go, this one is a dough that feels very good and would probably bake a very nice love of bread if we did nothing else. but we're not done yet, we're going to put Julia Child's touch on it now and we're going to incorporate it into our stick of butter and we're going to learn a little about the science of baking.
I know nothing. There's a lot to the science of baking, but there's something different, something that adds a little flavor by adding butter and adding it at the end, and this is the way Julia did it. You know, she used to say that you don't have to use real butter, but you do. Sorry if you don't, we're going to add this butter about a tablespoon at a time, I just cut off a small piece and added it now, this takes a little time because you're going to wait for each one. a pad of butter to incorporate and you may have to help it a little with a spatula but take your time and the butter is pretty soft, it could incorporate quicker if it had been a little softer but we're going to go with what which we have now as we add the butter and this is unsalted butter in its real butter, you will see the consistency of the dough start to change, it will start to separate a little bit and after I add all the butter, we'll take care of that by adding if we need a little more flour, so I'll come back after I've incorporated all the butter.
This is the last bit of butter and I'm going to put this in and I'm going to have to scrape it out a little bit, but look at the difference in the texture of the dough, it's very loose, it's actually a little bit oily looking, let's take this all down and we'll have I have to add a little flour, a couple of tablespoons. full probably to get our texture back to help the bread incorporate all the butter and incorporate it so you can really see the difference there and I'm going to increase the speed a little bit, but now we're I'm going to add the flour.
I see another piece of butter in there, but it's getting in, so notice the difference as I add the flour. You want it to get back to that consistency where it's nice and smooth and all together, and I don't mean to waste time here, but I think it's important to look at it because when you're making your own bridge you're going to have to decide how much flour to add and, so you'll want to see what I'm looking for, but this is all coming together again, maybe one more teaspoon of flour and I think that'll be it.
I'm going to let this knead for about two minutes, no more than that, just enough to make sure the last of the flour and all the bits of butter are incorporated and then we'll go back to the next step. Well, we're done, we take out my dough hook. The instructions actually say now to place this on a floured board, but I'm. I'm going to take it out and put it right in my bowl and make a note for myself next time, make sure you get the rag out of the photo now. I'll just excuse you because that's myold and dirty.
I usually try to put a nice clean one out when I'm making a video so you can see, everything is sacred, but that's okay, so I have my fermentation bowl here and I don't use anything. I don't use it for anything except proofing bread, it's nice and big and I use it because I don't like using plastic wrap unless I have to leave it all very, very nice, you don't want it to get waterlogged, but anywhere the bread can touch It must be greased and I go. to get a good grip on my dough, here's the lid, you also have a little bit of oil on the bottom of the lid because it will touch it when it rises, it may touch the top and you don't want it to stick to that either.
I got this at the dollar store. I think I paid three dollars for it. I'm not sure and I use it every time I make bread, so let's flip it. I'm just going to do it in my hands. You can put it on your cutting board or your counter whatever you want um here let me grab this to see that it holds together really well it's a big ball of dough because it's going to be very low and you just form it into a ball and then let's put it in the pan in the fermentation pot and by the way, I can't show you that you put it in first and turn it over so there's oil on all sides.
I couldn't see that on camera. I had to go back and do it. Sometimes I forget things, so we're going to put it here and let it sit for about 45 minutes. I put the lid on it. I only closed two sides because I want to leave a small opening for air. to escape, you know, like I said, making bread is actually a form of fermentation, so it will cause the gas to be released as it rises and you want it to be able to escape, you can do this with a classic wrap, you want to grease the part lower. of the plastic I don't recommend a kitchen towel many people use a kitchen towel for me.
I've never done it with a tea towel but it didn't stick and made my blood bread deflate, so this is going to take about 45 minutes, I cook at about 75 degrees. I'll be back and it's been exactly 45 minutes, so let me show you what we have here and you want to move it carefully, you don't want to deflate it and in In this case, it's not quite ready, but the way to check is to stick a finger in. The dough fills the hole again. It needs to go up a little more. You can't see it, but it is filling from below slowly and maybe a little. a little too slow, I probably could have gone up 40 minutes, but that's about right and we're going to take the next step now, so I've got a little silicone pad here.
You can do this right on your countertop. I have a ceramic countertop, so a pattern forms if I don't put something between the bread and the countertop, so we're going to flour this very very well because we don't want it to stick even though it can hardly stick to this silicone. pad I have cast iron loaf pans, they are not exactly the same size. I'll show you how I arrange them, but I love baking bread and cast iron browns well on all sides, so let's just throw this on the pallet look at your nice sized piece of dough here now you always see about piercing in a recipe box have you ever wondered what that actually means piercing it what we're doing now is we're releasing the air bubbles and they actually work pretty well and it may bubble as it goes if you see any bubbles deflate each bubble Whatever you leave in this, it will be a hole in your bread, so you don't need to knead it. you just need to punch it down and release the air and then I'm going to fold this into kind of a very rough rectangle and you can use a kitchen scale if you want to make sure that you cut this in half and that I have even loaves, but like I said, my molds for bread they are not the same, so I set one a little smaller than the other and cut a little and make a couple of rolls with the extra dough if you have to mold bread. standard loaf pans of the same size that won't be a problem for you, you can use a scale.
I use a scale when I make challah bread because you want to have equal parts. You know you have six braids on a challah loaf and I have a video for that if you want to make a loaf of braided bread, but I'm going to watch this one because I've actually made it before and I can see that one is a little bigger than the other. and Now we're just going to work it into a kind of rectangle and we're going to do what's called letter folding. You can roll it, but Julia lets her fold it and I'm trying to do it the way she does it. the way she sometimes she would forget that she was gone, so I'm going to flour my rolling pin here and you see, I have it formed into a rectangle and I put my pin right there because I want to look at it.
I want this dough to be the same width as my ten and longer and it does, it doesn't have to be exactly one particular length, but you want it to be about the same width as your loaf pan and as you go you can that bubbles come out. I want to punch those bubbles, roll them down sometimes, you know, depending on the heat of the kitchen, you can hear them popping as you roll them and that's fine, so the letter fold is this straight and like I say, you can roll it up a lot times. The recipes call for you to roll it like this, but we're going to do the letter folding and that's just a tri fold, like if you're putting a building, a letter to go in an envelope, press it and you know you can handle this. a lot, it's not tender, it's a good elastic dough and then just fold it a third and pat it and a third and pat it now we're going to pinch the fold and although it looks a little rough, you know that's going to come out as it rises and you do this because if you don't pinch it, the bread could separate as it rises and cooks and we want a nice solid loaf, pinch it all the way to make sure it sticks and then flip it over. and put it in my greased pan and you want to grease it well but you don't want it to spoil so press it a little bit and now we'll do the next one and I'll come back and now. the dreaded plastic wrap, you know, I usually have those little things you call shower caps with plastic with elastic around them and I put them in there, but I don't have any of the right size right now, so I'm going to fight with this plastic wrap we want to cover this loosely, so we're going to take out some plastic wrap and I'm going to grease the back, the side that touches the bread and I don't tighten it, I just put it on top and you let it go because you want to give the bread room to rise and i will say again when i first tried making bread all those years ago everyone used a damp tea towel and it dries out and then sticks to the bread and i never use a tea towel although i still see some people do it you can use plastic wrap, you can use the little shower cap, that's what my mom calls them, that's what I call them, but I'll just cover it loosely and then I'll put them in my warm spot on my stove and let them grow until start to get crispy and this is what I mean by ridge, it's just above the others, it's not exactly the same but it's okay, to check it make a small indentation very gently, if indentation remains then it's done to bat preheated to 375.
It will take 35 to 45 minutes, this is 40 minutes on my stove and that way I'll show you how. To check this, you will have to learn that your oven thirty minutes is not enough in my oven, it is rubbery in the middle, so we check the temperature when you have enriched the bread with eggs or butter, you want your internal temperature to be at 200. and if you see we're right at 200, so this bread is ready, we'll take it out. I'll show you what we have, so you want to turn it into a cooling rack and I'm sorry.
I'm working around the camera here so I'm a little clumsy, let's just throw that one out and by the way, it sounds a little hollow and some people check it for the hollow sound. I found the thermometer to be much better and excuse my cord there. If I didn't have my life, you wouldn't be able to see and that means there's a cord, so I think I'm going to spread this with a little bit of butter. It's not bad at all, you can see the difference in the size of my pans there and also I made a couple of rolls to go with it with the dough I cut it looks pretty good, let's butter it and now the hard part, you have to wait a hour before cutting this and you really have to wait an hour before cutting. because it's just going to go flat, it's not going to be good, so let's go get some butter, yeah, there's my mom putting the two rolls on there, the extra little bit she's going to spread with butter and you know, it made me feel really good.
My mother ate those two rolls and I'm writing to her so it's a good thing we come back when it's time to cut so we've been good it's been an hour and I got my little slicer out of here my friends on the kitchen porch He gave it away because he didn't have one, so let's cut it up. I'm going to show you this wonderful texture. There really is something different about this bread. The taste is a little different because of the added butter. In the end, the texture is really nice and moist and I'm going to put just a little bit of butter on this because you know you have to try it and it was good.
I waited an hour, we have to get more butter, so there you have it. just a little bit of butter and for me bread is perfect if it's just a little bit if it gives you a little bit of resistance to your teeth and this is just perfect. Thank you Julia and thank you for joining us on Debbie's back porch, I'm so glad we look forward to seeing you again tomorrow

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