March 21st, 2009

food, cooking

(no subject)

I made a loaf of this bread this morning, as there is a household need for me to learn the art of whole grain bread making (or to give in and start buying the stuff, and good whole grain bread is expensive, yo.) This version is about half white flour, but it's a good start. It was easy-peasy to put together, even without a stand mixer, and I just had a slice, and ohmygoodness, it's good - light, not at all dense, very nice crumb, toasted well. It's a good enough experience that I'm feeling brave enough to tackle the whole grain and whole wheat formulas in The Breadmaker's Apprentice next.