Thursday, January 19, 2012

This Post is Tess' Fault...

Okay, Tess, you made me do this!  BTW, everyone must check out Tess Kincaid's Blog, Willow Manor, to see what I am talking about.

In the meantime, I am sharing one of my little home maker experiments with you.  As you all know, I love to cook and especially bake.  A few days ago I decided to create my own bread recipe.  I am an avid sour dough user and my starter is over 25 years old.  When I crafted the recipe, I expected to complete it in my bread machine...NOT!  The dough raised so high that it lifted the lid of the machine.  I had to remove the dough and do the kneading by hand, completing the baking in the oven.  (I always add nuts and seeds to my crusty breads.  This one has pumpkin seeds, sunflower seeds and sesame seeds.)  This loaf of bread was baked in the largest cast iron dutch oven I own and as you can see it outgrew it.  At one point I was worried it was going to outgrow my oven!  The end result was wonderful.  We shared hot out of the oven bread slathered with melted butter.  A wonderful snack for a snowy day.  Let me know what you all think.


  1. It looks gorgeoue and I'm sure its taste is delicious.
    I'm a chronic lover of bread , but I have to buy the light, low calorie bread otherwise I gain weight. Perhaps you have some good recipe for a homemade low calorie loaf of bread.

  2. Coni - If I ever get to see you again would you please share a start of your starter with me? I had some that was only ten years old and I lost it during a prolonged move. But, if you can keep it going in a motorhome, I should think I could keep another starter going here!

    Duta - One of the dietitians I work with for my husband's dialysis diet told me that sourdough bread has the least effect on blood sugars of any of the white breads. Interesting, huh?

  3. Susan, Of course, I'd be delighted to share some of my starter with you. If we don't get together soon I can ship you some. It really does make great pancakes and breads. Would love to get together again one of these days.

  4. Duta, I will check my recipes for one that would fit your needs. I love the crusty types of breads more than the fluffy, high rise breads so I use a lot of 'healthier' ingredients in them, i.e., oat flour instead of white. I think it's important for all of us the stay away from those foods that cause insulin spikes.

  5. Susan,
    Thank you for the info on sourdough bread. I'll check it out.

    I appreciate your kindness.
    I've noticed throughout the years that whenever I give up the light bread and go back to the standard breads, I gain weight. The other foods on my menu are what is considered lean and balanced , so no problem.


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