I’m out of the homemade whole wheat bread I showed off last week. So this weekend, it was time to make more. I decided I was going to be brave and use the dough only cycle on the bread maker, transfer the dough to a bread pan and bake in the oven. There are several disadvantages to baking the bread in the breadmaker itself.
This is the result. It’s tasty, it rose a proper proportion. I think my bread pan was too big for the amount of dough I had though. This turned out to be one sorta flat loaf. However, it’s not dense. It tastes just fine. I checked on it several times and it looked like it rose about 2 to 2 1/2 times its size on the second rise.
A smaller bread pan would have made it a more normal sized slice. I had cut the recipe down since the loaf I made the first time seemed a bit much. I’m starting to think that is because of the shape of the breadmaker’s bread pan. I think the original proportions would work great in this bread pan I have. All in all, it is still a beautiful, tasty bread.
It made for a WAY tasty breakfast with a bit of cherry preserves and some hot chocolate. YUM! I’m ready to bake another loaf.