Thursday, April 12, 2012

Checking Off Some Items

I'm a self-proclaimed bread baker. I love making bread. I love eating homemade bread. It makes me happy every morning when I make my toast with bread that I made with my own two hands (and my Kitchen Aid). That being the case, I really wanted to find a bread that I could feel good about putting in my body. While I like eating the TWD white loaves--because it's sooooooo tasty--I don't really feel good about eating it. I'm weird like that.

I've had Marilyn's wheaty pan loaves on my to-make list for a while, so I was glad to finally get around to making them. The mistake I made was in making this a Friday-night project instead of a Saturday or Sunday event. I've never made a bread that called for 3 rises before so at 2 AM I was still waiting for the bread to cool enough to wrap up. The puppy and I were very sleepy.

It always freaks me out when she sleeps with one of her eyes open. Especially when only the white part is visible.

It's a nice, hearty bread that I've been enjoying for breakfast smeared with honey almond butter and topped with sliced strawberries. I just pulled the last mini loaf out of the freezer to defrost so I'll be making it again this weekend; the only thing I think I'll do differently, other than making it on Sunday instead of Friday, is to add 1/4-1/2 c of ground flax seeds for more fiber.

Next up on my to-make list was a last-minute addition. Let me just say that I LOVE Dorie Greenspan recipes. They are always given in an easy, straight-forward way and typically come out exactly as they should. Her gluten free Almond Baby Cakes were no exception.

It was an easy process with only a handful of ingredients. The recipe calls for 5 items (almonds, sugar, eggs, butter, vanilla/rum/kirsch) but I added a couple of teaspoons of lemon zest to the batter and I used vanilla, rather than kirsch or rum, although I think the kirsch would probably taste really good. The recipe says to use muffin cups but I only have jumbo muffin cups so I went with what I had. I used a 4" individual tart mold and my mini brioche molds for a second batch and that taught me that you should only fill whatever mold you use 3/4 of the way to the top. They're still delicious, but they overflow and it's a bit of a pain to get them out of the molds.

These are light, flavorful and really tasty. As you might know from a previous post, my stepmom (who is a really awesome lady, btw) can't have gluten, so I decided to take a few of these down to Austin with me for Easter weekend and they were a definite hit!


  1. Lovely bread, I still have it too on my to-do list!!

  2. oooh, this looks terrific! I'm experimenting with gluten-free and loving it! Thank you for the Leibtser Award too! I'm just back from vacation, and it was such a great surprise to find!!!!

  3. Yeah. I've been there, starting bread recipes at the wrong time, setting my alarm to wake up to shape dough or stick it in the oven at 2am. It sounds like a great healthy recipe though and I'll have to try it. The cakes look good too.

  4. Sorry you lost sleep over this recipe! But I'm glad you liked it enough to make again. The puppy is so cute!