I have been exclusively using the bread recipe by Scott Peacock and it’s pretty much fool-proof. Well, the other day I picked up this ADORABLE cookbook, by Cheryl Day, from the library and decided to try her bread recipe. It’s actually her husband’s recipe, but whatever. I must note that I used 2 cups whole wheat flour and 3-1/2 cups all purpose flour (instead of 5-1/2 cups all purpose). I usually mix my flours.
After I formed them into loaves and put them to rest on the counter, I proceeded to forget about them and we went to run a few errands.
WHOA… that’s some HUGE, poofy bread! Just look how TALL it poofed up over the loaf pan!
As usual, I couldn’t wait until it completely cooled before I had to sample some and Oh.My.Heavens… it is SO light and fluffy! I don’t know if it’s the recipe or the fact that it proofed for about 2 hours instead of 1. Whatever it is, I’m TOTALLY doing it EXACTLY this way from now on!
Now I’ve got to figure out what we’re having for dinner. MAYBE something with bread?