Who doesn’t love the smell, taste and texture of freshly baked bread? These sensory delights must explain why I keep – after many MANY failed attempts – trying to make my own bread. That and the fact that I am horrified every time I read the labels in the bread aisle. Enriched that, high fructose corn syrup this. About every six weeks or so, I get fed up and try to make my own loaves. They are edible but never very palatable.
Part of my problem is what motivates me to knead to begin with…I want it healthy. I am always scaling down the recipe to its bare bones and I am clearly not talented enough to make it work (yet). So, I finally owned up to my shortcomings and went for a nice white flour molasses two toned bread. Huzzah! Success!
I made one loaf (wary of wasting ingredients on yet another middling experiment) yesterday and it is all gone. My son told me it was the “bestest bread” I ever made. Hmmm…I love marble rye and now I am feeling confident. More success in the future? We shall see….
The recipe (coming soon) is Two Tone Bread adapted from the Better Homes and Gardens Recipe Collection 2003 which my mother-in-law was nice enough to give me after I spent an inordinate amount of leafing through it at her house.