by Heather Schmitt-Gonzalez / Wednesday, May 18, 2011
Honey Wheat Bread ...that was almost a disaster.
This was doomed to fail before I even began. And basically, I knew it. Do you ever do that? I knew many things about this recipe were a bad idea...but I went for it anyway. First off, it was made in a food processor. I mean, it gave a "by hand" option, but I thought..."why not...what could go wrong?" Ha! I did make a bread in the past that worked in the food processor...but they were pitas and it wasn't as much dough. My food processor is an 8-cup capacity...nothing fancy, just Hamilton Beach. I should have listened to that nagging little feeling in my gut and done this by hand or in a mixer...because while my processor wasn't anything fancy...now I have NO FOOD PROCESSOR AT ALL! This dough killed it. It sputtered and let out one last tired puff of smoke (that I told myself was flour when it was happening)...and then there was nothing. And the dough was still a bit, wet, sticky mess. So I turned it out onto the counter and eventually kneaded it into submission by adding a bit more flour at a time and scraped with my bench press. However, once this was all over, I realized that in the midst of everything, I never added the salt. Well shit. Too late now. Right? I don't know...doesn't seem like it'd mix correctly if I tried adding it after it had already had its first rise. So, I continued...just to see what would happen. After the first rise, it actually felt pretty silky and divided well...had bubbles to push out, so that's a good thing. Divided and put into two pans and brushed tops with butter. Rose well in the pans...yay!! Oi. The battery on my camera is dead. I didn't try to use it until after the loaves rose (very nicely) in the pans...thought I'd show it off. So, currently charging and I'll only have photos of the final loaves. What a day. Oh yeah, I also forgot to put a pan of water in the oven...so no steam. Okay, I've concluded that this is why I don't start things at dinnertime when there's a million other things going on --> Sunday night stuff...like showers, last-minute backpack checks, laundry, rain (um, can we say photo-hamper-er?).
*In answer to what type of knife I use for slicing my bread, I use a knife I've had for years (I started using it when I was working in restaurants and food service)...a Dexter-Russell Offset Scalloped Sandwich Knife.
*This is the Artisan Bread Bakers Bread of the Month for May.
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.