This week’s task was to make Whole Wheat Loaves (recipe on page 83 of the book). I couldn’t have been more thrilled to bake this. I’ve been baking all of my family’s bread since July, and I was curious to see if my people liked this recipe better than the potato bread I’ve been making. It was delicious, but they prefer the more time consuming Potato Bread.
I baked this bread right before leaving to spend the weekend with my parents so that I could spend time with my Nona. She decided a few weeks ago that she wanted to stop eating. Thankfully she is eating again, but I still felt like I needed to get up there and spend some time. I was able to spend two great afternoons with her, make a dinner for my parents, and help them clear out their garage a bit and move some stuff into their storage locker. It was a good visit.
I didn’t even look at the recipe before getting down to bake it. I was lucky that I had everything on hand. The recipe calls for malt extract, which is an unusual ingredient that I’ve used in my bagel making exploits. I used this. And I keep it in the refrigerator.
I didn’t take a single picture of the process of making this bread. It was a fairly straightforward operation. Soften yeast in water, add the flour and the rest of the ingredients and knead it together. Done. I did get to make the bread with my sous-chef, Dorothy. And she had a great time kneading the dough.
I made myself a sandwich to take on the airplane, and only ate half of it because my parents were taking me to the diner, and I was looking forward to sharing a grilled cheese and salad with my mom. But, it was hard to stop eating the PB&J
On Monday morning I sliced up a loaf of bread for the boys lunches. Its a nice, tightly grained loaf of bread, and it isn’t too…..earnest. I like it because it doesn’t contain any dairy. I might not make it very often (because my biggest critic is a fan of the other bread) but I’ll definitely be making it again.
Take a look at Tuesdays With Dorie for the LYL post for lots of my fellow blogger’s examples of their breads. And also look at our hosts for the week: Veggie Num Nums and The Family That Bakes Together. They’ll both have the recipe posted in case you want to give this a try. You totally should.