I've written before how hard it is to buy good bread with few additives and no nuts. Homemade bread is the obvious answer, but realistically it's more an occasional occurrence than a regular event.
But I do like to experiment with bread baking, and I'm finally going to try Mark Bittman's recipe in Food Matters. I'll be honest...I tried making his Hybrid Quick Bread, and it was a disaster. The kids wouldn't touch it, and I didn't like it very much, either. It was tough and had no flavor. Maybe I'll try it again, just to figure out what went wrong.
Anyway, I won't reprint the recipe for Almost No-Work Whole Grain Bread, but it's a 12-24 hour project (mostly just letting the dough sit around) and I started it today. I'll try to post part two tomorrow, but meanwhile, here's how the dough looks right after mixing (I cheated and gave it a knead or two, and I added a cup of cornmeal instead of the third cup of wheat flour):
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