Wednesday, November 29, 2006

Light wheat bread

From "The Bread Baker's Apprentice" by Peter Reinhart:

The romance of free-form loaves has occupied me for several months, but today I just felt like having a sandwich loaf. This is a very reliable bread - flavorful and earthy with whole wheat, but it's lightened by using roughly two-thirds regular white bread flour. So it's not terribly dense. Parents of young children, you know that sort of heavy artisan loaf can be tough to sell to 7-year olds! This one, though, my youngest can accept without confrontation. Made a double batch.

Good Tillamook unsalted butter and great thick-cut marmalade is at the ready, just waiting for those loaves to cool!

Gillian Coldsnow

No comments: