It was pretty easy to make, as far as breads go and the flavor is more complex than I expected. We'll see how this pan bread holds up after a day or so. I'll also freeze one of the loaves and see how that goes. If anything, I think these would make fantastic bread crumbs. I'm going to try his "Beer Bread" next.
scant 2 1/2 cups whole-wheat flour
2/3 cup white bread flour (unbleached!!!)
1 Tbs salt
1 Tbs instant yeast
1/2 stick Earth Balance, softened
generous 1 1/4 cups water
1. Put the flour, salt, yeast and Earth Balance into a bowl, then add the water, little by little, folding in with your hands until all the flour has been picked up. Tip out onto a lightly floured counter and knead for 5 minutes, or until you have a pliable, soft dough. Put the dough back in the bowl and let rest for 1 hour.
2. Oil the loaf pan or pans. Shape the dough to fit the pan(s) and let rise for 1 hour.
|Before rising. I forgot to take a picture before they were in the oven. They didn't rise as much as I thought they would- I might let them rise for an hour and a half next time.|
|I enjoyed the heel with some fig jam. Yum!|