Baking – Beware
For all of you who are being good and watching what you eat, you might not want to stop here today (although it’s just bread … and cookies). I’ve been baking. Be surprise there. We ran out of bread the other day and since I’m trying to bake all the bread rather than buying it at the store, what was I to do but make some. And of course I had to try the Potato Bread from A Year In Bread. There really wasn’t any choice in the matter. I swear.
This is good white bread. Nothing spectacular, but that’s sort of the point of white bread in my opinion. It’s very moist, soft, and almost sproingy (yep, a technical term). Travis gave it 2 thumbs up and he’s the original Wonder Bread guy. So I think it’s safe to say it was a hit.
The thing that occurred to me when I was making this bread is that I love the process of bread. I love mixing it – and I’ve found that I like mixing it by hand rather than using the mixer, kneading it, and watching it rise. It’s just so satisfying. And the smell when it’s baking – yum.
The one thing I’m not sure of is the new Chicago Metallic bread pans I just bought. I love the pans, but look at my loaves.
The tops browned nicely, but the bottoms didn’t brown at all. The loaves are done (or at least the one I cut is). Any ideas on what’s going on with that?
While I can actually live on bread alone, Travis thinks we also need cookies to have a full life (and who can complain about cookies). I decided to go out on a limb and try something new. I looked through How To Bake and came up with a variation on the sugar cookie.
The recipe is called Swiss Butter Mailaenderli. The description says, “These delicate cookies are called in Swiss dialect ‘Little Milanesi’ – probably because they were originally based on an Italian cookie.” The cookies are very plain, but flaky and rich. They’re great with a cup of tea, but I’m not sure they’re sweet enough for Travis without some frosting. I did sprinkle some with sugar and those might be more to his liking.
As the weather gets warmer here – finally – I find myself thinking of lace. I’m struggling to stay focused on Butterfly, and I’m going to try to hold out as long as possible. If you could all provide some moral support to keep me on the straight and narrow, I’d appreciate it. The second Retro Rib sock is coming along, but more slowly than the first. This weekend should provide some good knitting time, so I’m trying not to stress about that. But you know me, I tend to stress about things.
Category: Bread, Dessert | Tags: Cookies, Potatoe Bread 13 comments »
June 13th, 2007 at 7:41 am
The bread is gorgeous – who cares if it’s browned?!?
June 13th, 2007 at 7:49 am
No help here with the straight and narrow, I have 3 shawls on the needles.
June 13th, 2007 at 8:09 am
Your baking is such an inspiration… If you like potato bread, I’ve got this great recipe for rice bread I’ll have to send you.
June 13th, 2007 at 8:28 am
Ooo, I have the memory of baked goods wafting through my head. Lovely, just beautiful! Knit lace!! Butterfly will be there.
June 13th, 2007 at 8:55 am
mmm – looks good! I wonder if the non-browning of the bottoms has to do with the darkness of the pans?? You should email Susan at Year In Bread – i’m sure she’d know!!!!
Keep going on butterfly – it’s getting to the perfect time of year to wear it!!!
June 13th, 2007 at 12:11 pm
YUM!!!
June 13th, 2007 at 1:24 pm
Well, the crumb is pretty and the tops are nice and brown. Plus, it won over Wonder Bread guy so all in all it’s a win, right?
I just looked at the pan and it says “Shiny surface keeps light pound cakes from overbrowning” so I’m going with Stacey and blaming it on the finish of the pan.
June 13th, 2007 at 2:03 pm
That bread looks delish! And really, who cares what color they are, as long as they taste good.
Oh, and there’s no way I’ll be able to help with the “straight and narrow” — what with the eleventy billion projects sitting unfinished and all…
June 13th, 2007 at 3:07 pm
your breads always look so good i want to grab a slice and slather it with honey or peanut butter- or nutella! they even look like they are good plain!
June 13th, 2007 at 6:58 pm
i am craving sweets right now and i had to go read your blog.
harumph.
June 15th, 2007 at 5:08 am
One of the older tricks is when the loaf has finished baking, turn it upside down, remove the pan and return it to the oven for 5 minutes. This browns the pan part of the loaf. It sometimes slightly flattens the top of the loaf, but not severely.
June 17th, 2007 at 4:59 pm
My mom is from Switzerland and she makes those cookies at Christmas. I’ve never seen them not cut out into stars and bells and reindeer.
June 18th, 2007 at 6:17 pm
I would LOVE your bread recipe! I’ve made potato bread, but haven’t made White bread in a long time, but purely because I can never find a good recipe!
The cookies, I will try this week. Those look so delicious!