Saturday, June 29, 2013

Think outside the bread pan!

Here's a quick update on my first and second attempt at bread making.  This is an update referring to my previous post Homemade Whole Wheat Bread.  For reference, here is the recipe I used:

As far as the first attempt, the bread held up really well, although it was so delicious that my husband and I went through about half a loaf a day.  We used it to make fried egg sandwiches and toast, but my favorite was topping an untoasted slice with Nutella.  It's seriously more delicious than a doughnut topped with chocolate frosting, and I'm sure it has more nutritional value (more fiber, less sugar) than the doughnut.

A few days ago I made my second batch of this bread, but this time I had enough whole wheat flour on hand that I was able to make it 100% whole wheat.

This recipe makes 2 loaves of bread, so for this experiment, I made one loaf of bread as usual (great for sandwiches), but I decided to make "dinner rolls" with the second loaf.  I have a mini-loaf bread pan that I thought about using but decided against it (too obvious).  Per my husband's suggestion, I tried using a muffin pan, and per my suggestion, I also freeformed some round balls and baked them on a cookie sheet.  

The results weren't very surprising.  The dough in the muffin cups resembled muffins, and the dough on the cookie sheet looked more like dinner rolls.  We both decided in favor of the cookie sheet option for the future.  I split the amount of dough you'd use for one normal-size loaf of bread into 12 muffins/rolls, and they only took about 15 minutes to bake at 350 in a preheated oven.  

Next time, I might try flattening down the "rolls" a little to make them more of a hamburger bun size.  They'll be great with all our grilled meat this summer. 

The moral of the story?  Be encouraged that this recipe works for any size or shape bread you want to make.  Think outside the bread pan!  You could even make fun shapes for a summer party.  Bread doesn't have to be boring.

Happy eating!


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