I learn to bake bread, Part 3
Again with the wheat. Dough came together fine and rose well. Two rises, then into a 450 degree oven for ten minutes, then 30 minutes at 350. Nice dome, great crust, great crumb. Not funny looking. Very tasty.
You’ll notice they are still in the bread pans. This is because they will.not.come.out. I used olive oil instead of butter to grease the pans, and now I know what happens when you do that.
Comments
Home-made bread. mmmm. It not only tastes yummy, but makes the whole house smell great!
Your glass pans might be contributing to the sticking problem. At least Spouse has had that problem with glass. She really likes her heavy commercial metal pans. Metal also has the advantage of seasoning, meaning that a residue of the previous greasings remains in the pan. Thus over time, less and less grease is needed.
In general she uses an oil spray, which gives a nice even coating without using much oil at all. I've also found the spray convenient for cooking eggs, sautéing onions and other veggies, greasing tinfoil for cooking fish on the grill and so forth.
jwb
Posted by: Jimbo | June 7, 2005 8:18 PM
Very nice! The last time I tried whole wheat bread it was heavy, dense, and a bit tough. It never did rise to the nice dome shape you have here. But I'm inspired by your success. I think I'll try again.
Posted by: Chris Geyer | June 8, 2005 9:37 AM