Cuisinart wheat

Yay, back to baking bread. The project lives!

I wanted to have some bread for Bev and Nick when they arrived. So I thought a wheat version of sandwich bread would be a good choice. So I made the Cuisinart recipe for Classic Wheat.

Got to play with some variations on the white sandwich loaf; it was about half all purpose and half wheat flour. The white loaf I found really easy to judge the liquid/dry balance by adding a little flour at a time. But this recipe had you put in all the flour and then slowly add liquid. I found this to be a little harder. I added too liquid and then had to go back to add more flour in. But it was easier to figure out since I could compare to the prior loaf. I worried that maybe I ended up kneading too much since I had to let it run longer to get the right ball of dough but it doesn't seem to have mattered. Not sure if any of this was because of the wheat flour, but nothing all that obvious to me.

I also got to shape the loaf and fix some of those problems from the last time. Definitely worked better to shape it using the jelly roll method. And since Jackie asked, I've provided a photo this time!

So how did it taste? Well this was the quote from Nick... "I like it Auntie. I really like things that don't taste like anything!" So it was good as a learning experience and practice, and it's still nice fresh bread. But flavor-wise I'd make the white bread again instead or try a new recipe.

PS - Turns out that this bread is tastier once toasted.