Dead Bread
I love to bake.
I have been told I am an excellent cook (does it count if the people telling me are all related?)
and yet...
I still have yet to make the perfect loaf of bread.
I don't understand my problem with bread. I can make a white bread no problem.
Yet we don't eat white bread, so that is just useless.
My whole wheat bread never rises right.
Tonight I made three loaves. All seemed to be going perfectly. I was excited.
It rose all three times like it was supposed to. It smelled fantastic, and all signs pointed to success.
I popped the loaves in the oven...
and 30 minutes later they were a beautiful brown color, with concave tops.
What is the deal? Just once I would like to figure out the secret to getting the pretty domed tops of bread. I am thankful that it wasn't a brick this time. The last time I attempted whole wheat bread we ended up using it as a door stop. It was mortifying. I am supposed to know how to cook! I have read recipe book tips on how to get the perfect bread, and I am telling you, it just isn't working.
I am just hoping I can try again before 6 months pass, like they did last time.
But tomorrow we are making cookies.
I know how to make those. They don't have to rise. And Keith wants to try out his new Halloween cookie cutters. He is a little obsessed with bats and pumpkins and ghosts, so this will be quite the treat for him, and a cooking triumph for me. I think I just wont tell anyone about the bread and let them keep thinking I am master of the culinary arts.
P.S. Anyone want a brick? I am thinking of making my bread for a charity. House and feed the hungry. All in one.
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Comments
Have you tried adding vital gluten to your bread? It's supposed to help with the "bricky" effect you sometimes get with whole wheat bread.
There's a link to my wheat bread recipe. It's the one that always works out....you may be falling due to an inconsistent rising temperature, or you may need to be making 4 loaves instead of three.
I tried so many recipes before I found this one and it works every time. I definitely recommend a bosch with a lid for it - it helps it stay warmer.
Good luck!
Otherwise I can totally cook.. and I can back a mean cake. I honestly just use the box mixes but anytime I take one somewhere people will say, I really like this and I don't usually like cake. Yep, I have skills like that ;)
http://stacievaughansblog.blogspot.com/
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Have a great weekend!
~Shelley @ Shelley's Swag
how yummy and sweet this post is!
Happy Saturday!
U R The Best Baker!