I’ve been a busy girl these past few days. I guess that I am combining two hobbies right now–baking and photography. This bread gets its warm color tones from the corn meal and molasses and sun.
In the book that was a Christmas gift from Pam and Hugh (The Breadbaker’s Apprentice), the author suggests that one use the lightest molasses that can be found–because the taste is so strong and objectionable to some people. Well, I had already bought my molasses and it was very dark. I did NOT care for the smell of molasses. In fact, when I encountered the odor, I decided to put five tablespoons instead of six in the bread dough. However, the bread was extremely tasty–although not up to the standard set by yesterday’s experiment–Multigrain Extraordinaire.
Usually when the afternoon sun streams through my kitchen windows, I close the blinds. But this time, the sunbeams fell on my golden bread and I thought . . . what a nice photo op.
Anadama bread fresh from my oven!
This looks beautiful. Hope it tasted as good as it looks.
I love anonymous’ comments. I bet the pictures don’t do any of the bread justice but I swear I can smell the bread. If you need unique flour or “stuff”, I see a road trip down after I visit Cornucopia for your goodies. Just let me know.