Thursday, January 7, 2010

More HBin5 Master Dough

I decided that I would make some more of the Whole Wheat Master Dough yesterday.......only this time put it in a loaf pan and add some crunch.

I was going to roll it out like a cinnamon roll dough and put in walnuts but seems I had run out of walnuts, so I chopped some pecans. I rolled it all up, tucked in the ends and put it in a greased large loaf pan and set out to rise on "proof" in the oven.

When it rose sufficiently...... I baked it at 375 in the convection oven starting with 30 minutes. When that time came it needed about 10-13 minutes longer. This will depend on how large the loaf is... I had just cut off a hunk of the dough. Enough to fill the loaf pan about 2/3 to 3/4 full.  I took it out when it reached about 200 or so degrees with the instant read thermometer. That thing has really helped me as I had a lot of loaves that 'looked' done but were not. I have to make myself wait for it to cool about 15 minutes before turning it out of the pan onto a cooling rack to finish cooling. This first waiting really helps the bread not stick to the pan...........and the last cooling helps keep the bread from being gummy.

It turned out pretty good. This is NOT a sweet bread but seems like it if you drizzle a little honey on it.......or leave as is and serve any other way your imagination tells you might work for you.


  1. Your bread looks delicious! I went to bake a loaf the other day and my dough had died. :( That will teach me to date the dough. But no fear, I whipped up another batch and will be baking bread this weekend. :)

  2. Great job Cheryl! I'm partial to breads that are not sweet so I think this sounded great!

  3. I've been using my Instant Read Thermometer too and it's been working out wonderfully! Love the idea of the pecans on the bread!