Saturday, May 7, 2016


Since I brought Legion home, at the beginning of March, I have not purchased a loaf of bread at the store. It's become part of my weekend, every weekend, to make bread. I've learned that breadmaking isn't something I should be stressed out about. After all, the yeast do most of the work. I just need to carve out 10 minutes at the beginning and again about 12 hours later, and then enough time to bake it at the end, just a little over an hour. One batch makes 3-4 loaves depending upon how big I want them and generally that's enough for our family for a week. I've made the same recipe every week, until today.

The elderchild was requesting whole wheat bread, so I substituted 1/3 of the flour with whole wheat flour. I also decided to use maple syrup as the sugar in the bread this time. Tomorrow around this time I'll be able to see how it came out, as it'll ferment from now until the morning and then proof all day. We do have to time the baking around our Mother's Day festivities and seeing the new Captain America movie but I'm sure I can manage it.

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