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Wonder's Woes
Killed by today's carbless society, Interstate Bakeries declared bankruptcy
this week. This means no more Wonder Bread and no more Twinkies! A recent
discussion on Fine Cooking Magazine's Cooks Talk message board centered on
challenge of baking Wonder Bread at home.
The goal is to recreate the cotton candy crumb, and maybe even add a little flavor! After 1 1/2 hours of fermentation, and a little shaping, the loaves proofed for an hour. I experimented with pan size. Some people were complaining about lack of 'altitude'. The pre baked weight of each loaf was the same. I'm sorry to report that the crumb has a little more 'character' than Wonder Bread. It is very, very light however. And the flavor isn;t even close. This bread actually has a little!
The dough is pretty straight forward, flour, water, yeast, salt, sugar and fat. I used canola oil. I thought it might be the result of using a too big pan. On the left is what came out of a 9"x5" pan and on the right is an 8"x4" loaf. While the smaller pan definitely reached greater heights, the crumb in both loaves was very similar .
The goal is to recreate the cotton candy crumb, and maybe even add a little flavor!
The dough is pretty straight forward, flour, water, yeast, salt, sugar and fat. I used canola oil.
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