Homemade White Bread

I made my first loaf of homemade bread about a week ago! Since homemade bread only lasts 2-3 days on the counter, I cut up the bread and placed it in foil and ziploc bags (2 slices each). So, whenever I want some bread, I just take out a bag and place the slices in the toaster for a minute or two. Next time, I plan to make and freeze two sliced loaves of whole wheat bread.



You can see from the photo above of the bread's innards that I rolled the dough in a somewhat jelly-foll fashion and still ended up with a little opening in the top right part of the bread. The whole got bigger towards the middle to end of the bread, and then it closed up again. I will have to roll it tighter next time. The bread still was/is (I still have some in the freezer!) very good and functional.



I followed the recipe in my Betty Crocker cookbook (a gift from an ex-neighbor who ostensibly didn't get married), but you can find the recipe here. I did half of the recipe to yield one loaf, since it was my first time.



May I never go back to that bread-in-a-bag you see in grocery stores again! :)