February 10, 2010

HBin5 February 1st entry (a little late!)

Our challenge for this week was to make the Soft Whole Wheat Sandwich Bread on pages 92-93 in HBin5. I made several significant changes to the recipe: I eliminated the eggs, used agave syprup instead of honey and increased the water to make up for the liquid missing due to omitting the eggs.

We were to make one loaf, hamburger/hot dog rolls and a loaf of Apple Strudel Bread. I decided to make English Muffins instead of hamburger/hot dog rolls. The plain bread and Apple Strudel bread were fabulous. I didn't like the English muffins so much with this dough - I think because it is slightly sweet.

This is the plain loaf. Next time I'll use more dough so that the bread is higher and more suitable for a real sandwich. The texture and taste was amazing. It stayed fresh for several days.


The Apple Strudel Bread was wonderful I used apples and almonds, since that is what I had. The texture was wonderful. We thought it was similar to those little pecan twirls you can buy at the grocery store bakery. In fact, I think I'll try making those this afternoon.


14 comments:

Cathy (breadexperience) said...

Now why didn't I think of that? I think I would've preferred this bread much better without the eggs. I'll have to give it a try. Thanks! Your apple strudel bread looks delicious!

Danielle said...

Both turned out wonderfully!! English muffins sound like a lot of fun....bummer you didn't like them

Old Pop said...

Your breads look great. I used egg substitute with good results.

Michelle said...

I'm going to try some egg substitute too, just to see what difference it makes. Thanks for the tip.

Your Apple Bread looks great!

Ezzie said...

Great job on this! I have made this with eggs and also have used an egg substitute but can see that it comes out just as good without eggs thanks to you!

Bonnie said...

That bread looks so good. I love the idea of the little rollups

Elwood said...

Your strudel bread looks delish. I've been wanting to try agave, but since I have my own honey...:)

Cristie said...

I haven't used egg substitute at all, you've perked my interest in it. You bread looks just beautiful.

Judy's Bakery & Test Kitchen said...

The strudel looks delicious. Sorry the English Muffins didn't turn out. Interesting that the dough was good, even without the eggs.

Love your tips on vegan cooking.

Joanne said...

Boy does your strudel look delicious! You managed to avoid all of the problems that the rest of us had. Great job!

Darlene said...

I love the idea of using almonds in this bread. It must have been very good!

Megan said...

Your cinnamon bread is beautiful! Love the substutution of agave and egg sub.

Carlyn said...

Great bread!! It looks very soft and yummy!

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