January 29, 2011
Having eaten a wonderful Saturday breakfast of omelettes and hash browns, and read the recipe for multigrain bread in The Complete America's Test Kitchen TV Show Cookbook,, Dooley and Doolia are baking bread!
It takes several hours due to proofing the dough, but oh my goodness, it's worth it. I have a bread machine and have made multigrain bread many times, but it has never come out this tender, this flavorful.
We decided we wanted to make a double batch, and measured out the ingredients for two batches (in separate containers, luckily) and then I realized that one batch makes two loaves. And then when the single batch was ready to go into the loaf pans, I learned that we only have one loaf pan! Must've lost the others when we moved. So one loaf went into the pan, and the other went onto a baking stone so it came out more like an artisan loaf. The recipe says you have to let the bread rest for at least 3 hours after it comes out of the oven and oh, it was hard to wait. But we did, and I can honestly say it is the best multigrain bread I've ever tasted.
Posted by jdooley at January 29, 2011 04:31 PM