I was asking cooper what he wanted me to bake because I was in the mood to try something new and he mentioned sandwich bread. I literally just googled “best white bread recipe” and chose this one because I would be able to make it in one day.

https://cooking.nytimes.com/recipes/1017369-excellent-white-bread

It’s time consuming in the way that there are 3 different proofs but other than that it’s easy. But somehow I messed up. I was kneading it when I realized I had forgotten to put in the salt which is almost the most important ingredient. But the dough was a little dry so I ended up adding the salt to a bit of milk and melted butter and added it into the dough.

The other part I messed up I’m not exactly sure WHAT I messed up. But the dough never really rose well when I proofed it. I did this tip I saw where you set your oven to 200° and then turn it off and put your dough in there to proof with the door open. I did that so it wasn’t that it was too cold. I’m wondering if maybe my butter was too hot when I added it and it ended up killing some of the yeast.

It turned out tasting AMAZING though. I don’t think it rose as much as it was supposed to so it is denser than it’s meant to be. But hot bread with butter? It can’t go wrong. I think I want to try it again with making less mistakes.