So when it comes down to cooking my favorites are to bake or roast things. Something about applying several hundred degrees of heat to cook things.
So lately I’ve baked 3 loaves of Amish Bread. Here’s the latest with some changes.
- Instead of granulated sugar I used the same amount of Agave. The yeast doesn’t seem to mind at all in fact I think it prefers the Agava syrup to the granulated sugar.
- Instead of baking it in the big oven – I brought the convection toaster oven up to 350F and slid the loaf pan in there. When I baked in the big oven I had to brown it with a Searzall tool. Not so in the toaster oven:
That’s a beauty right there. It’s cooling in the pan right now.
Big difference using the convection oven though. That’ll be my go-to for breads from this point on. Speaking of which need to get more bread flour.