The last couple of weeks I have been baking up a storm! I don't think I have been in this much of a baking mode since moving to the little cottage. Somehow, for me baking requires a clear, quiet mind.(I am not talking about whip-up-the-tried-and-true-favorite-muffins-and-biscuits baking, but the let's-go-on-an-adventure-and-try-something-new baking). There has been a lot going on since we have moved! But now that the house projects have slowed and nothing needs to be urgently finished, I am ready to bake!
I have also been setting aside a weekly "baking day", depending on the schedule, whichever day I have an empty evening. It has been so fun to plan what I want to make and something which I look forward to all day!
Suddenly I find myself reading cookbooks just for fun, making a list of things to bake. Wondering how a recipe would turn out if I used this instead of that or added in this or possibly add more of that. I know some of the enthusiasm has come from a Christmas gift, The Great British Bake Off Big Book of Baking. (I didn't even know there was a cookbook!?!) I have tried a few recipes so far and have a long list I would still like to make. Which I will be sure to share!
I have also been setting aside a weekly "baking day", depending on the schedule, whichever day I have an empty evening. It has been so fun to plan what I want to make and something which I look forward to all day!
Last week I tried 100% Whole Wheat Cinnamon Swirl Bread from King Arthur Flour. It turned out fabulous! I have been trying to eat more whole grains for a bit more staying power to meals (I have a fast metabolism).
It is kind of an interesting recipe. You start by making a starter to give the yeast a bit of a boost. There is also orange juice to counter the bitterness of the whole wheat flour and instant potato flakes for moistness.
I've never tried brushing the dough with a beaten egg before sprinkling on the cinnamon and sugar filling, but it works really nice. No falling apart of layers or getting stuck in the toaster!
A lovely dense texture and the perfect sweetness!
The only thing I changed was to make it dairy free; used water instead of milk and left out the powdered milk completely.
This bread sure didn't last long! I just barely managed to photograph the last slice before it vanished!