Original recipe from Buns In My Oven.
My first attempt using whole wheat flour. (The glove is since I cut the shit out of my finger trying to fiddle with my filing cabinet earlier that day.)
The whole wheat flour looked very nice in the bowl. Smelled good too.
Adding the oil.
The trusty all purpose flour.
Mixing with a spoon doesn't always work well.
Time for an on-the-table ass kicking.
Kneading always makes me feel like such a badass. It's like 'oh yeah bitches. I make shit. AND IT IS AWESOME.'
Lube your preferred rising dish. I used a Pyrex dish once. BIG MISTAKE. That was such a bitch to clean.
My kitchen isn't warm enough (I think, but better safe than unrisen dough) and so I typically just barely open the oven door with it on 'warm'. I also set the bowl halfway off the edge of the oven, so it leans over the opening a wee bit. I give it a quarter rotation every 5 minutes (which is just about every song on iRock, if I'm listening). I've never understood why the dishtowel over it has to be damp.
I set alarms because I fail at judging lengths of time.
Kapoof! (In my head, I make sound effects.)
Greasing the pans. I only have the one loaf pan so I did one real loaf and one round ball. This poor pizza pan has been so trashed. And I've only had it for a few months! Oh well, I guess you can't expect much from a set of 12 pans for $25.
I skipped the step with waiting for the bread to rise in the pans since I was impatient and had to step outside to go help my dad measure the corner retaining wall.
Freshly baked bread is an awesome smell. It's the kind of smell that makes me want to curl up in warm blankets and do the scrunch and then stretch thing while making squeeky noises. (And not in the dirty way.)
Up close and personal. The red circle area should've been my first sign that something was amiss.
Cutting up some slices, the problem was quickly revealed. Crap.
It goes pretty much the entire way through the loaf. It also is slightly undercooked around the hole. I have no idea if the round loaf has the same problem.
According to the tubes, in order to avoid this, you have to flatten and then roll up the dough. I'll have to try that next time. The bread in it's current state is still damn tasty. Also, I don't have to cut holes in the middle of the slice to make egg-in-a-frames.
Estimated time: 4 hours, ish. This includes waiting for the bread to cool before cutting and some various fucking around.