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bread and bagels

January 31, 2008

zora naki

bagelsi’m taking a bit of a break from the bread machine after the last few unfortunate loaves.

while edible, they haven’t been pretty. except for the cinnamon-raisin loaf, they also haven’t been tasty in the knock-my-socks-off variety.

so i’m going old school.

i’ve been working on some recipes out of a cookbook i’ve had for awhile – Ann The Bread Cookbook by Ann NicolNicol’s The Bread Cookbook. in the last two days, i’ve made bagels, honey-oatmeal loaf and rye bread.

as you can see, the bagels came uncurled in the process, but weren’t bad, just a bit bland.

the oatmeal loaf was dense but tasty, although i did have to add about double the water to get the dough to stick together. this recipe uses a quick-rise yeast which sped things up considerably.

the rye bread smells heavenly, but was next to impossible to knead and then stuck to the pan (there was no pan-greasing specified in the recipe), and broke in half in my efforts to get it out. so we’re serving up rye lumps for lunch today.

my search for the perfect loaf continues…

One Comment

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  1. February 11, 2010

    Hey! I saw that you checked out my blog–presumably for the rye bread recipe. I’ve been baking bread since moving to London from better bread countries, and think old-school is definitely the way to go. Try using a poolish. I think it improves the rise, character and crust of the loaf immensely. It can be used with white loaves, whole-wheat etc. I just happen to be partial to rye. It’s also no extra work, as time alone does the work. I’ll be posting more recipes as I continue experimenting. Good luck!

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