Did you ever go to summer camp as a kid? I didn’t- but always dreamed of it. I always figured getting to spend all day with new friends doing fun activities would be the most fun ever. Well, last week I got to go to my adult version of “camp” which was really the Blog & Bake ® at King Arthur Flour in Norwich, VT. It was three days of all day baking glory- learning the ins and outs of their flour as well as how to make all sorts of wonderful recipes with it. I met some wonderful bloggers and learned so very much. Adult baking camp for the win!!
This basic white bread recipe is one of the first we made. It is so soft and is just to die for with a slab of creamy butter. (You should have seen the whole group demolish a loaf with some Vermont butter. Amazing.)
I found it easy to recreate at home, even though they have those fancy “magic” ovens that seem to bake everything to perfection. I think the loaf pans we used in class were slightly different as well as my loaf came out shaped smaller and higher. Can I always bake in a state of the art kitchen with baking experts roaming around to ask if I need help? Oh and if all my dirty dishes can magically vanish as I’m done with them that would be amazing too. (They did there!!)
I made the most delicious french toast using this bread over the weekend, and I think it would be fabulous for grilled cheese too. Anything is better with homemade bread though- right?
More to come on my Blog & Bake experience this week- but one important note: How do you measure your flour? Do you scoop and level (like I used to) or do you have another method? Until this week I didn’t know it mattered much- but obviously it really does. My scoop and level cup of flour weighs 5 oz, while a cup should weigh approximately 4-4.25 oz. Big difference huh? Either weigh your flour (like I’m going to,) or try a new method for measuring. 1- fluff the flour before measuring to get some air in there. 2- use a scoop or cup measurer to gently sprinkle the flour into the measuring cup- don’t shake it or try to settle it. 3- use the back of your scoop to quickly level the top and there you go. This will be my new method for flour measuring for all recipes on the blog!!