I realized that after the initial excitement, and few failures ( just that one time when I didn’t activate my yeast and my dough didn’t rise) in bread making thus far, the entire process has become quite relaxing. Therapeutic, if you will. The process of gathering the ingredients, weighing, measuring, proofing yeast… I could get used to this. With my new-found appreciation for bread making, I have found a few groups dedicated to the love and art of baking bread. As often as I can, I will be linking up my bread recipes and seeing what other food bloggers are creating in their ovens. Making bread is truly a beautiful thing.
Todays bread was quite interesting. We ate it happily. But it had a taste that I was not familiar with. I’ve had cardamom in recipes before, but this was just different. The process was easy since I’ve been using the Kindle eBook called Easy Fabulous Bread Making. Total success thus far. I’m sure if I made this bread again and had people try it, they would be clouded with mystery as to whats in it
- 1 Egg
- 1/2 Cup Milk
- 1/2 Cup Unsweetened Apple Sauce
- 1/4 Cup Honey
- 1 Tsp Salt
- 1 1/2 Tsp ACtive Dry Yeast
- 1 Tsp Cardamom
- 2 1/2 Cups Flour
- Proof your yeast
- In a large bowl, combine dry ingredients: flour, cardamom, and salt
- In a medium bowl, combine wet ingredients: milk, egg, apple sauce and honey
- Add the proofed yeast into the wet ingredients.
- Using a spoon or mixer, thoroughly combine the wet ingredients into the dry until incorporated
- Refrigerate in a bowl for 8 hours up to 5 days
- ***When ready to bake***
- Preheat oven to 350F
- On a well floured surface, place dough and fold under a few times. Shape into a loaf and place in a well oiled loaf pan. Cover and allow to rise for about 30 minutes or so.
- Bake for 40 minutes
- Allow to rest in the pan for 30 minutes and then transfer to a cooling rack. Cool completely before slicing
From The Kindle eBook "Easy Fabulous Bread Making. A collection of quick, no knead, homemade bread recipes"
Working with this dough was tricky. The dough was quite sticky and I needed to have a floured surface in order to be able to manipulate it and form a loaf. It got quite messy in the process but its all a part of the deal, isn’t it. I deviated from the instructions just a bit so that I could really get my hands in there. I think I need an apron. And perhaps a bakers hat too.
I was eager to get this bread out of the oven. I had to know what this bread tasted like. The smell was interesting enough – I wanted a slice!
After the sticky dough, and the intense curiosity – the texture of this bread was awesome – soft and light. The aroma… like something I’ve never tried. Excellent with butter.
This is my contribution to the February 2013 #TwelveLoaves challenge. Lora of Cake Duchess created this awesome group where the participants bake according to the theme for the month. This month’s theme is open, so members can bake whatever they like. What an awesome adventure. And what a great way to get baking! I can’t wait to go proof some yeast and bake something.
Would you like to join the #TwelveLoaves group? Here’s how!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts.
Please make sure that your Bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this February, 2013 posted on your blog by February 28, 2013.