Monday, October 20, 2008
Moosewood Brown Bread
Because I didn't want to go out to the supermarket for toast, I made bread. Not of the replacing-toast sort, though. I found an easy enough recipe in my Moosewood Restaurant Low-Fat Favorites. It's an everything but the kitchen sink kind of recipe: one cup each of corn meal, whole weat flour, and plain old white; plus raisins, molasses, and brown sugar with some cinnamon, allspice, and even ginger thrown in.
Just after I'd added apple cider vinegar to rice milk to substitute the buttermilk, I glanced through the recipe only to discover that it called for a loaf pan, which I don't have. I remembered reading somewhere that bread can be cooked either in a loaf pan or "free form" on a baking sheet, so figured I'd wing it.
Anyway, turns out it's a batter bread, not a dough bread - i.e. you get a liquidy mixture you have to pour into something, not a firm dough that can stand alone. So I just poured it into an oven-safe pan and cooked it for half the time. It turned out pretty okay, but I still think it's time to invest in a loaf pan.
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