Looks like an ordinary (but delicious) whole grain bread with chunky peanut butter right? Well, I found out something fascinating after attempting to make my own version of this bread from an out of print breadmaker book. Thanks to Facebook foodie friend Suzanne, I found out about “crater bread”. Not quite a kitchen disaster but good to know about!
The Recipe (make if you dare!)
I was having a very busy foodie day and just wanted my breadmaker to make a nice healthy loaf of bread on my counter while I did other stuff. This loaf was not supposed to be baked in the breadmaker, according to the cookbook. But I did it anyway.
1 1/4 cup warm water
1/4 cup skim milk powder
1 1/2 tsp salt
3 tbsp packed brown sugar
2 tbsp shortening
1 cup whole wheat
2 cup flour
1/2 cup Red River Cereal
1/4 cup wheat germ
2 tsp yeast
I selected the Whole Grain bread cycle and 2 lb loaf.
I noticed it was a little wet so I added another 1/4 cup flour. Still not enough.
It collapsed in the centre like a soufflé! Yup, it looked pretty darn weird. According to Suzanne, that is what happens in a breadmaker with dough that is too wet.
The good news is that it still tasted great! It was a little crumbly but still delicious. Next time I would add another 1/2 cup whole wheat flour. I was just surprised because it is usually so humid here, my doughs are never that wet!
I finished the rest of the bread over the weekend by making French toast with Nutella sandwiched in between two slices. OK, this French toast was a tad heavy but it was filling and such a treat!
I am glad I didn’t get mad and just throw the bread in the compost. I am not the most patient person but thanks to some help from my foodie friends, I learned even more about how food works and why.
If I was in a creative mood over the weekend I would have totally decorated that French toast as a cat! Or a bat! But the cold makes me cranky.