Okay, so I’ve been on this bread-making kick lately, and I decided to try out Pillsbury High Gluten Flour. I’d heard good things, so I figured, why not?
First things first, I grabbed a bag of this flour. It’s pretty easy to find in most grocery stores, which is a plus. I already had all my other ingredients: yeast, salt, water, the usual suspects. I’m no pro baker, just a dude who likes making bread, so my setup is pretty basic, Nothing fancy here!
The Mixing Process
I started by mixing the flour, yeast, and salt in a big bowl. I used my hands, which might not be the “right” way, but it works for me. Get in there and get your hands dirty, feel the texture of the flour,I love it! I mixed it all together until it looked pretty even. Then, I slowly added the water. The key here, I think, is to add it gradually. You don’t want to drown the flour.
I kept mixing and kneading, adding water bit by bit, until I got a nice, shaggy dough. It wasn’t super smooth, but it felt right. This Pillsbury flour seemed to absorb the water pretty well. I was hoping for that good gluten development, you know, for a nice, chewy texture.
Kneading and Resting
Then came the kneading. I just dumped the dough onto my floured countertop and went to town. I pushed and folded, pushed and folded. It’s kind of therapeutic, actually. After about 10 minutes of this, the dough started to feel smoother and more elastic. That’s the gluten doing its thing, I guess!
Next, I put the dough in a lightly oiled bowl, covered it with a damp towel, and let it rest. I let it sit for about an hour and a half. I just left it on the counter, and when I came back, it had doubled in size. Pretty cool to watch, to be honest.
- Make sure the bowl is big enough.
- Use a clean, damp towel to cover it, preventing it from drying out.
Shaping and Baking
After the first rise, I punched down the dough which is satisfying, shaped it into a loaf, and put it in a greased loaf pan. I let it rise again for another hour, covered with the towel. It puffed up nicely. This Pillsbury flour seemed to be giving me a good rise.
Finally, I baked it in a preheated oven at 375 degrees Fahrenheit for about 40 minutes. I just kept an eye on it until it looked golden brown and sounded hollow when I tapped *,The result? A pretty decent loaf of bread!
The bread had a nice, chewy texture, which I think is thanks to the high gluten flour. It wasn’t perfect – I’m still learning – but it was definitely tasty. It’s great for sandwiches, toast, or just eating with some * overall, I’d say the Pillsbury High Gluten Flour worked out pretty well. It’s easy to use, and it seems to give a good result, even for a casual baker like me. I’ll definitely be using it again!
