I got this cookbook a few years ago and I’ve done a few things here and there from it, but I’ve had it in my mind to take a year to cook through it. I think 2011 is my year.
I’m not setting myself to any kind of order or any kind of amount, except hoping to do at least 1-2 recipes a week. I’m going to do a rating system of 1-4 crowns (go figure) with 1 being depressing to 4 being excellent. (Due to copyright rules though, unless the recipe is listed on their website, I won’t reprint it here for fear of being arrested 🙂 But, if you are a friend and want to borrow my book, feel free!!!)
Cinnamon Spiral Bread (page 252)
I would give this 2 crowns. It has a pre-ferment and mine just didn’t do much. I used the bread machine to knead and rise and while it worked out ok, I think it needed more liquid. Add a little icing to anything mediocre and it makes it excellent right?
Honey-Oatmeal Sandwich Bread (page 197)
This is four crowns for sure! It is my go-to bread for the week. I’ve made it at least 3 times this week and not once has it failed me. I am actually going to share this one because it’s just too good not too. Hopefully the KAF police won’t come after me!
1 1/4 cups boiling water
1 cup old fasioned rolled oats
2 Tbsp unsalted butter
1 1/2 tsp salt
1/4 cup honey
1 cup white whole wheat
1 2/3 cups all purpose flour, unbleached
1/4 cup nonfat dry milk
2 tsp instant yeast
Place boiling water, oats, butter, salt and honey into a med bowl, stir and let cool to lukewarm.
Add oat mixture to bread maker, then follow with dry ingredients, ending with the yeast on top.
Knead and rise in breadmaker.
Remove from breadmaker, roll into a log and put into a 9×5 greased loaf pan. Cover and let rise until crowned (1-1 1/2 hours).
Bake in a preheated oven at 350* for 30-45 minutes (30 min in my oven so watch it the first time you bake it). Remove from oven and let cool in pan for a few minutes, then turn out onto rack. Bet you can’t wait till it cools to take a slice!