Sunday, August 18, 2013

Very back-to-school

Whole wheat bread. Or, rather, whole wheat + white whole wheat. It rose well. But fell a bit during baking. And I had to use a slightly larger than ideal pan because my just-right pan is in the freezer with a babka I've been saving for later.

In any case: this bread, KAF recipe (of course), is delicious. Subtly sweet. The recipe suggests a few options for sweeteners. I used honey.

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