I bought several packets of yeast a while back, with hopes that having it in my possession would encourage me to make some homemade bread. I bought all kinds of flour, and a new cookbook, so I really had no excuse not to. Last week, I decided to give it a go, and I was pleasantly surprised! It’s such a novel idea to me, to be able to make your own bread for any occasion that may arise. I envision myself making bread for sandwiches, and bread for toast, and sweetbread for breakfast, and egg bread for sticky buns. I hope that someday this one loaf of bread will inspire me to make every kind of bread that I can ever imagine, but for now, I’ll just tell you about the one loaf that (hopefully) started it all.
I have a long list of cookbooks I’ve developed over time that I eventually want to acquire. Recently I decided it was time to splurge on one, so I bought Good To The Grain: Baking With Whole Grain Flours. The idea of baking with healthier flours really appeals to me, so this was a book I was eager to get. Flipping through it at first, I found I really didn’t have many kinds of whole-grain flours at all, but I did have oats and I did have wheat flour, so the Oatmeal Wheat bread was perfect. I opted for making a round boule instead of a loaf, and was very happy with the results.
The bread was dense but not heavy, and had a really good, hearty taste. It was good just plain (and I rarely eat bread plain, so that’s saying something!) and it was even better as toast, with butter or fresh jam. I really enjoyed it, and was so very pleased that my latest attempt at baking with yeast went so well. Next I’m going to try Vermont Oatmeal Maple Honey Bread from Fake Ginger. Looks (and sounds) positively delightful.
I also recently tried my first yeasted waffles for my brother’s 21st birthday breakfast, and they were really good! I don’t think I’d ever tried yeasted belgian waffles before (I’m more of a buttermilk waffle person) but I wanted to give the recipe a try, and now that I have I’d definitely do it again. The waffles were very airy and a little bit crispy — the perfect base for berries and whipped cream, smothered with syrup! You can find the yeasted waffles recipe at Annie’s Eats.
I have one more super yummy treat to share inspired by Brown Eyed Baker — so stay tuned for that! I’ve also promised some coworkers a cheesecake concoction before the week is over, so I’ve got to get back in the kitchen