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.

4 comments:

Jeni Treehugger said...

It looks really tasty. I LOVE dark Breads.

Rhia said...

I realize this post is from a long time ago but I'm hoping you can help me.... I borrowed this book from the library and wrote the recipe down and I just made it(after taking the book back)... and it's really strange. I don't know if I wrote it down right or not. The recipe doesn't have any baking powder or baking soda in it, does it? Either way it tastes pretty good though :)

yasmin said...

Hey, I no longer have the book either, but I checked Amazon's look inside, and the recipe does call for 2 teaspoons of baking soda. Hope that helps for the future.

Rhia said...

Yes! That does help. LOL, good thing I only made one loaf like that. It's sooo dense(obviously) but it's super tasty sliced really thin. Thank you very much for helping, sorry I couldn't find that myself :D

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