Nom nom nom.

[primroseburrows]

I'm too sick to work (seriously, I'd cough and sneeze all over everyone. It wouldn't be pretty), but not sick enough not to be bored out of my skull from not having energy to do something, but not feeling sick enough to do nothing but lie around. So I made bread.

It's a doctored-up version of this. I used maple syrup instead of honey, half-and-half instead of buttermilk, and I left out the raisins (because I was also too sick to go shopping for ingredients). And does 'white whole wheat flour' actually exist? One of you guys must know this. I used all whole wheat, in any case, and made two smaller loaves instead of one big one. Yum.

Comments

[vsee.livejournal.com]

Yep, it exists. King Arthur makes a nice version.

[primroseburrows.livejournal.com]

Oh, okay. Now that I have the visual I remember that I've seen it before. Not sure if I ever used it, though.

[newleaf31.livejournal.com]

D00d, I'm very impressed. When I'm feeling even marginally less than awesome, making bread is a long way from my radar screen! That sounds very tasty indeed.

White whole-wheat flour = so you can fool your kids (or yourself) that you're eating yummy processed & refined flour, whilst still getting your whole grains.

[primroseburrows.livejournal.com]

The only thing that's bothering me is a sorta fuzzy head and a cough that won't quit. And I have to work tomorrow and the next four days after that, so I figure a day of rest would do me good. Still feeling okay for baking bread, though, 'cause it's easy.

I probably should call out for more than one time, but the weekend shifts are extra AND double time, so if I don't work them, I can't even take a vacation day--I just don't get paid. Not to mention that I now have less than a day of sick time thanks to being out with the back thing last spring.

I like whole wheat flour. I like the chewiness and that it has SO much more flavour than white.

[mark356.livejournal.com]

White whole wheat flour is whole wheat flour made from a very pale and delicate white wheat. I have some in my pantry right now; it's not quite as rough and heavy as dark whole wheat flour is. In taste and texture, it's pretty similar to what you get if you mix half dark whole wheat flour and half AP flour. In any case, it sounds like a delicious bread!

[primroseburrows.livejournal.com]

It was/is delicious bread! I'll toast some tomorrow and see if the author is right about it being even better that way (I ate the first bit right out of the oven, which is sort of like toast*g*).