Our dear friend Jill came for breakie today -- isn't it great to have breakfast with friends on a Sunday morning? -- and to go with our leftover Saturday morning muffins and our favourite superfood powerbars, I made some bread. I love baking bread because a) obsidian betelgeuse does all the heavy work (that's my mixer btw) b) it makes the house smell amazing and c) I get to greedily enjoy the freshly baked heel of the loaf ... yum.
Instead of baking the bread in a loaf pan, I decided to bake two long thin loaves. Thinly sliced (or thickly) this bread made a lovely breakfast adjunct, and will also work great for dipping in the leftover vegetable lentil soup from the other night. To liven things up, I made this bread with a couple of tablespoons of mesquite powder and maca powder, a tsp of cinnamon, and made it with whole wheat pastry flour instead of our more usual organic red fyfe flour.
It turned out to be a lighter coloured loaf (soft wheat is a paler colour than red fyfe), with a lot of sweetness and flavour.
The only important thing to remember when baking bread in a different form than the loaf pan is that baking time will need to be adjusted. In the upper half of the oven, these free form loaves baked on a large baking sheet lined with silicone for about 35 minutes at 345 degrees. You can tell if a loaf is fully baked because there will be a sort of hollow sound when you tap on the bottom. Over baking, however, will yield a loaf that also sounds hollow, but tastes wooly ... :(
Fortunately, these loaves were baked to perfection, and were eaten with butter, honey, much enjoyment, and second helpings.
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