I was concerned about pulling this one off…we have been experiencing really hot weather…like for weeks now! I didn’t want to miss a recipe but the thought of baking bread just wasn’t sounding as inviting as it would on a nice fall day. Thankfully today wasn’t as bad as it has been and I got on it first thing this morning. Even in the heat there is something to be said about bread baking in the oven…it smells great and you just feel so accomplished!! 🙂 I can tell baking through this cookbook is having an effect on me…I don’t freak out when it is a bread recipe ha ha!! 🙂
Although I usually chose wheat bread, after tasting those delicious white loaves we had made previously I wasn’t sure if these would hold up..especially for the rest of the tasting crew.
Making this bread was identical to the white loaves that we made before:
First rise:
Second rise:
I have to say, the recipe calls for the bread to be baked for 35 minutes, so I checked on mine at 25 just to see how they were doing…and good thing because they were done. They cooked up really quickly. I did change one other thing…I couldn’t find malt extract at the usual stores that I check so I saw that someone posted that they used molasses in its place…worked out wonderfully…and I had that! 🙂
As soon as the bread was cool, my son and I cut a slice. Like I said before, there is something about homemade bread…this was awesome!! Like SO good! It makes me think I should be baking more bread…there is no comparison to store-bought. THIS ONE IS A KEEPER!! 🙂
Is this a keeper? 
We used molasses, too, and the bread came out beautifully. I agree that this is definitely a keeper, too!
Home-baked loaves are so much better than store bought ones. I love the smell of bread out of the oven!
Well done on the lovely bread.
Short after my children were born I totally changed my way of cooking: homemade as far as possible. Is time consuming (I think they’ll remember me in the kitchen when they are older) but it does payback in taste, health and money.
Your loaves rose beautifully.
This is my favourite recipe from the book so far. Such a versatile bread is a dream!
We had it toasted and not-toasted with butter and honey or butter and jam,
we use it for sandwiches or anytime we like to eat bread.
Your loaves turned out perfect!
Your loaves look delicious! Congratulations on your baking progress!
Baking in the heat is not fun.
Your loaves look perfect.
We should all make bread more! Your bread looks delicious.
Nice shots of the loaves…yes, there is nothing like homemade bread…
Carmen
http://sometimessavory.wordpress.com
Yes, this is a keeper and your pictures are wonderful! Glad you liked the recipe too. Blessings, Catherine http://www.praycookblog.com
Looks wonderful! Can you believe this heat? I’m not sure where you are, but in So Cal, we’re dying!
So Cal too!!! We get an extra star for effort…last weekend was SO hot!! 😉
I always check what is your final verdict of the bi-weekly recipe 🙂 Just curious, dhat does it say on the board behind the loaves? Love the color of the bread crust!
Thats funny! That is my cutting board my parents got for me on Mother’s Day this year. I posted a picture of it with the Pecan Sticky Buns…it has the name of my blog on it…is this a keeper :)…and an R for my last name. I can’t bring myself to use it so I prop it up in my kitchen for decoration 🙂
We also baked ours in glass pans, as well as using the molasses which is really our only option being gluten free. Great job. It is a delicious recipe.
Your loaves rose beautifully!
I LOVED this recipe too – baking bread it totally my favorite thing. Your loaves look beautiful!
This bread looks perfect! The molasses sounds like a delicious substitution, and much more common 🙂 By the way, I love the name of your blog! I ask my husband the same thing after each new recipe.