So I’m trying to master whole wheat bread–the good, soft kind with a hint of honey, not the grainy variety that can be mistaken for a paperweight. I found a recipe that looked promising, plenty of honey, quick rising time a little gluten thrown in for a better rise, and–here’s the good part–it was no knead. Yup, skip the sticky fingers and just sorta pour the dough right from the food processor into the loaf pan. It seemed too good to be true. And it was.

I had my doubts when the dough went into the pan with a consistency like muffin batter. I poured just half of the batter in and decided to knead the rest (after adding more flour). I’m glad I did! The first loaf barely rose, fell flat when baked and I had to remove it from the well-greased pan with a butter knife. Not pretty. Loaf #2 rose perfectly, fluffed over the sides of the pan just so. I’m still tweaking the recipe and trying to put my own spin on it. But for now, I’ve learned at least one lesson–I don’t believe in no-knead bread. My kids agree–just check out these pics!No-knead disaster

Kneaded perfection

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