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05 January 2010 @ 02:05 pm
Well, that loaf went fast - time for more!  
I am totally trying this white sandwich bread recipe from KAF tonight. KAF has never steered me wrong before!

I'm not entirely pleased with the amount of butter the recipe calls for, and it would be nice to have a milk-free version, as there are a couple of people in my life currently who can't have milk. But I'll try the recipe as is first, and make alterations as necessary from there. The good news is, the husband can totally have the recipe as written, and the real goal here is to find a replacement he'll accept for that icky white store bread he insists on eating.

Mr. Fast Metabolism won't be hurt by a couple T of butter. Heck, I can only imagine what he's putting in his body now, with the stuff from the store.
Current Mood: busybusy
kistha on January 5th, 2010 11:12 pm (UTC)
This apparently:

Whole wheat flour, water, wheat gluten, high fructose corn syrup, contains 2% of less of: soybean oil, salt, molasses, yeast, mono and diglycerides, exthoxylated mono and diglycerides, dough conditioners (sodium stearoyl lactylate, calcium iodate, calcium dioxide), datem, calcium sulfate, vinegar, yeast nutrient (ammonium sulfate), extracts of malted barley and corn, dicalcium phosphate, diammonium phosphate, calcium propionate (to retain freshness).


Edited at 2010-01-05 11:13 pm (UTC)