The dough hooks removed and into the microwave alongside a heated cup of water to rise a little, maybe 15 minutes
{{!gwi}}

Two methods here.. the one on the left is a normal single loaf rolled shape. The one on the right is made up of 4 ball sized balls placed in the pan. When done this way, after baking you can grab a big chunk of bread off and use it for dipping in soup or stew which I like.
{{!gwi}}

for about 35 minutes and here they are out while the oven heats up for baking
{{!gwi}}

On the racks cooling now.. I'm being good and waiting before digging in like I usually do.. LOL
But so far all seems well though the proof of the pudding is in the tasting and I haven't tasted it yet.. LOL
There were no faults as far as it kneading and blending/rising etc so I don't forsee anything terrible
{{!gwi}}

Couldn't wait so I heated a bowl of Lentil soup and broke a piece off. Not bad at all, it's very white bread a la Wonder (I like Wonder for my Peanut Butter sandwiches) but for home made bread I usually like to add flax and a few grains etc. My partner only likes it this way, plain white and nothing added so it'll suit him.
{{!gwi}}

I don't make plain white bread much either, but those loaves look really lovely! I'm impressed that your mixer is spinning so fast we can't even see the movement.

And I like the big-ball method. (I might as well say it before someone else does.) Never seen that before, gonna try it.

Thanks for the step-by-step!

That's a neat idea to do the balls. That makes a cool looking loaf.

OT, sort of: I was amazed that your camera's so fast that it makes the hook look like it's sitting still. What kind of camera do you have? My digital camera blurs action photos. I can't even take snap shots.

Sally

Your bread looks great. I wish I had a couple of slices to toast for breakfast.

I think King Arthur and Bosch are a good match!!

Very nice looking bread! I really like the idea of using balls in the pan for bread. I will have to try that next time. I love your bosch!

Shelley

The ball method I got from my sister in law as was the method she got from her mother. I'd never seen it before either until I saw her doing it that way years ago.

I'm pretty happy with the results. The KA flour I'd have to say comes out a little more like refined white and smushy whitebread than the Robin Hood Best for Bread flour. But I'll have to use it a few more times just to confirm that, or do a side by side comparison would be better.

I'm most happy though with the NO measuring results though because measuring is a pain.

That's pretty well the way I make bread....the only thing I measure is the water....so I know how much salt to add.
Next time try adding other "stuff" to the water before you get coing with the flour...like wheat germ, bran, 7 grain cereal, chopped dried fruits, corn meal....etc etc etc.
Never saw "sifto" salt....tell us about it?
Linda C

I agree that 4 ball method is WAY COOL!
Those loaves look very kid friendly..okay my kids friendly! LOL they love white bread..but will eat it with just a smidge of WWheat..

Not much to tell about Sifto salt. It's just a regular brand around here. There was many many years ago, when I was a small kid, a Sifto salt mine right here in town just off the downtown area but it's long gone and a riverfront park was built overtop of it. They still have one about 90 miles away in Goderich Ontario.

I also add the sugar, oils, yeast and a partial bit of flour and other bits to make a slurry for a few minutes before I add in the remaining flour and salt. I find it works best that way in the Bosch

Great demonstration. I have been looking at mixers and like the Bosch in general appeals to me because there's no mongo head in the way of putting in ingrediants - trouble is - They seem to have 2 basic models now - a small one in 400w or 450 watts and a big one? I don't need a big one but haven't seen anyone who actually has a current model small one.
I guess I like to hear from people who have whats for sale now if possible. Course they change things so fast these days its getting harder and harder.
Looks like good bread and good soup!

Thanks