I finally made a sandwich style bread from scratch! While I keep reading about all these uber simple “no knead” mix it and forget about it type breads, I wanted to conquer the basic first. And I wanted to keep it healthy. So I chose the Multigrain Bread recipe from
Here’s what I learned:
v If you follow this recipe, it really does take at least an hour for the hot cereal to cool down enough to proceed to the next level. I highly recommend using a thermometer but if you don’t have one, definitely wait for an hour. If it’s too hot it can kill your yeast. You don’t want to kill your yeast, DO YOU???
v The hardest part about this was the waiting. Your bread dough needs to nap. A lot. I would not recommend doing this on a beautiful, sunny day as the outside world will beckon and strongly tempt you to abandon your bread project and find a field of wildflowers in which to frolic.
v This may sound strange, but if you are like me and struggle with estimating values (i.e., inches, weight, yards), I would definitely use a ruler when it comes to forming/shaping your bread loaf. I had one beautiful looking bread and one that was a little, well, squat if you will.
v Homemade bread makes the most delicious and amazing cinnamon toast. For a primer on how to make cinnamon toast the “correct” way, please consult this lady.