I got a request for a post about the bread I have been baking. I aim to please, so here it is.
2010 is the year of bread here on the hay farm. For Christmas, the Texan gave me Artisan Bread in Five Minutes a Day. To date, I have baked 8 loaves from 3 different recipes: the master recipe, challah, and bran. I also have a batch of the oatmeal bread waiting in my fridge.
Here is the first loaf of artisan bread that I made- ever.
The great crusts are created by baking on a stone and introducing steam to the oven.
I also made a turban shaped challah that had dried sweetened cranberries in it. I gave it to a family member, so I didn't get a chance to taste it. I sure hope it was good.
I don't have any great photos of the bran recipe. It is very similar to the master recipe, just with some wheat bran added for fiber and flavor. I liked this recipe, partly because I knew it was healthier then the all white flour master recipe. For the record, the Texan likes the master recipe best.
I like grains, especially whole grains, so I'm excited about the oatmeal bread. It has rolled oats, oat bran, wheat bran and some whole wheat flour. The only thing I am concerned about is that it is a loaf recipe. The authors advice that a non-stick pan must be used for the loaf recipes or they will stick hopelessly. I don't have non-stick loaf pans, and I don't really want to buy any. (Non-stick sort of scares me- all those chemicals.) I think I am going to just do free form loafs instead. I'll let you know how the oatmeal bread turns out
That is the amazing thing about Artisan Bread. Three weeks ago I was intimidated by yeast recipes, and now I feel confident enough that I am going to experiment. I'll keep you up to date with these experiments.