Whatever happened to 'normal' sized croutons?

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That's the loaf! A lot of classic French dishes trim the thin crusts off, to use it, but I rarely do that. But if so, they make good bread crumbs, too. ;)
It looks amazing. I'd love to try it very lightly toasted and spread with some quality butter.

It's those simple little things in life that make it all worth it. And a good piece of buttered toast is one of those things :yum:
 
It does make delicious toast!

And if you want to make it in a regular pan, without buying a special pan, something I often saw suggested in old books was to half fill a pan with the dough, and put a cookie sheet on top, with a brick, or something heavy, like CI. Never tried it, however.

Here's the actual dough recipe that I use - it's not a moist dough, and is fairly stiff.

2 tb yeast
1 1/2 c water (or scalded milk, if not using milk powder)
1/3 c milk powder (optional)
2 tsp honey
6 1/2 c unbleached flour
4 tsp salt
1/2 c unsalted butter, softened

I usually made this in the Kitchen Aid, but occasionally I would make it in the FP - a half a recipe at a time, combined briefly by hand, before rising. And the dough would rise 2-2 1/2 hrs to double, then a second rise of 1 - 1 1/2 hrs, before the rise in the pan, which would be to fill the pan just over 3/4 full, before baking - a short rise, which is the reason for the two rises before. It is baked 55 min. in a 350° oven - started in a 400° oven, and turned down when put in.

And two variations I often did with the dough - substitute 1/2 c wheat germ for an equal amount of flour, or substitute up to 2 c WW flour, for an equal amount of white. A little more nutritious, but still the same flavor, for the most part.
 
It does make delicious toast!

And if you want to make it in a regular pan, without buying a special pan, something I often saw suggested in old books was to half fill a pan with the dough, and put a cookie sheet on top, with a brick, or something heavy, like CI. Never tried it, however.

Here's the actual dough recipe that I use - it's not a moist dough, and is fairly stiff.

2 tb yeast
1 1/2 c water (or scalded milk, if not using milk powder)
1/3 c milk powder (optional)
2 tsp honey
6 1/2 c unbleached flour
4 tsp salt
1/2 c unsalted butter, softened

I usually made this in the Kitchen Aid, but occasionally I would make it in the FP - a half a recipe at a time, combined briefly by hand, before rising. And the dough would rise 2-2 1/2 hrs to double, then a second rise of 1 - 1 1/2 hrs, before the rise in the pan, which would be to fill the pan just over 3/4 full, before baking - a short rise, which is the reason for the two rises before. It is baked 55 min. in a 350° oven - started in a 400° oven, and turned down when put in.

And two variations I often did with the dough - substitute 1/2 c wheat germ for an equal amount of flour, or substitute up to 2 c WW flour, for an equal amount of white. A little more nutritious, but still the same flavor, for the most part.

Thanks for the recipe and the tips.

This may sound like a silly question, but when you say "milk powder", do you mean just your standard dried/powdered milk? Or is there a special milk powder you need to use?
 
Thanks for the recipe and the tips.

This may sound like a silly question, but when you say "milk powder", do you mean just your standard dried/powdered milk? Or is there a special milk powder you need to use?
Just the nonfat powdered milk - something I have always kept on hand for things like this, as I rarely have milk on hand, unless it is for a recipe, though I often have buttermilk and yogurt in the fridge. Also, I don't recall the specifics, but the everyday powder, since it is heated to high temps, is like using scalded milk, and better for bread.
 
Just the nonfat powdered milk - something I have always kept on hand for things like this, as I rarely have milk on hand, unless it is for a recipe, though I often have buttermilk and yogurt in the fridge. Also, I don't recall the specifics, but the everyday powder, since it is heated to high temps, is like using scalded milk, and better for bread.

Excellent. Thank you.

I have powdered milk in my store room, along with emergency food kits and some stock of canned goods. I mean, you never know.
 

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