Thursday, May 3, 2012

The Glenn Bakery

Madeline and I did some baking today.  First we made a loaf of banana bread.  I had my doubts that a 100% whole wheat and no sugar banana bread would taste good.  But, it was soooooo yummy.  Madeline had about 2 slices when it came out of the oven and then we all had it for dessert after dinner tonight.  Here's the recipe if you want to give it a try.  

And then I decided to make my first loaf of bread.  (Actually, I have made one before when the PTA brought the Bread Lady to our school when I taught kindergarten and we all made a loaf of bread.  But, that doesn't count.)  I was expecting it to come out like the 100% whole wheat bread I bought at Trader Joe's a few weeks ago; tough, bland and reminiscent of cardboard.  (No offense to Trader Joe's).  But, as that yummy smell of yeast filled our house, I had high hopes that it would be better than that.  Madeline helped me too.  She proofed the yeast, dumped in the ingredients, punched down the dough after the first rise, helped shape it into a loaf and put it in the pan.  Oh, and she greased the pan.  I think that is her favorite part.  Who doesn't love butter and paint brushes?    

And she was excited to try it before bedtime tonight.  We all loved it!  It was sweet, soft and perfect.  It is all sliced up and ready for sandwiches now.  It really wasn't hard at all.  And it is definitely worth making just to have the yummy smell of bread baking in your house.  If you want to give it a try, here's the recipe.  (I followed some of the directions in the comments for making it with a stand mixer instead of bread machine.)    


Laurie B. said...

Ok, so I'm going to try your recipe for the whole wheat bread. I made some honey whole wheat yesterday too but I'm not sure about it yet. The recipe had it divided into 3 loves, and I think it would be better for 2 bigger loaves so it's a bit short (more like a dessert bread). The taste is good but I'm wondering what it would be like with gluten.
I know your recipe didn't use any, but have you tried using it?

Mine's also a little too airy. I let one of the rises go overnight and I think it was just waaayyy too much. How long did you do the rises?

Looks GREAT!

Laurie B. said...

yes, I think I see these in my future...

Building These Walls said...

Looks so good! Great job!!

Naomi said...

Hey Laurie, I have not tried it with gluten. But, several people left comments about using it and a dough enhancer. It is a pretty dense loaf of bread. So, the gluten would probably make it a bit more fluffy. I let it rise the first time for about 1 1/2 hours. I think 1 hour would have been fine. Then it rose for 45 minutes in the pan before baking. I also saw some yummy whole wheat recipes on And those long loaf pans look perfect. I think I need to start making 2 loaves and freezing one for later in the week.