Just pulled the English Muffin Bread out of the oven. It's pretty good, but at only 2 inches high, it's not going to make much of a sandwich. The color on the outside is nice, but the inside is just shy of being under-cooked. Whatever. It'll be fine with the soup.
The first batch that I did this morning- for which I used the loaf pan I was SUPPOSED to use, was also a failure. Again, did not rise adequately the second time around. Frustration. The resulting loaf was pretty much a useless brick. A tiny, useless brick. I let it rise as long as I was supposed to, but it just didn't turn out right. Argh!
I'm going to try the "Artisan Bread in 5 Minutes a Day" approach. Seems pretty easy. They have a whole-wheat sandwich bread recipe, so let's just see what happens. I tried the basic recipe once, a long time ago. I can't remember if I had any success with it or not. I know that I only made one loaf. The rest of it got pushed into the back of my fridge and froze. When I finally dug it back out, it had turned into something... else. I'm going to keep at this, dammit. I want fresh-baked bread!
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