TNT - Yogurt and Honey Quickbread

The Edifying Conscience · Joined: 29 Aug 2005 Posts: 2383

Os,
I made this bread over the weekend and was out of honey so I omitted it. As a result the loaf was much lighter in color.

Al,
Peg can taste the bean flour once cooked? I wonder if she's a super taster.

aklap · Joined: 02 Oct 2004 Posts: 8333 Location: WI, USA

Yes she can taste it. She might be, I know we "fight" about how to season the food. I like strong bold flavors, she does not. I just figured PN had gotten to my tongue and affected the tastebuds [if thats possible...]
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

ostrich · Joined: 30 Mar 2006 Posts: 4046 Location: Nebraska

Interesting. Did you sub in another sugar? I have no problem with the color. In fact, if you add some ground flax seed it'd probably look alot like whole wheat bread. However, I'm still working on lightening the crust.

Still no bean taste. Peg must have the Wonder Woman of taste buds. Shocked

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The Edifying Conscience · Joined: 29 Aug 2005 Posts: 2383

aklap · Joined: 02 Oct 2004 Posts: 8333 Location: WI, USA

Peg made me a loaf of this today. Big and fluffy...

It's very good! I'd vote it a TNT Smile

I'm going to have some with my Minestrone Soup we made today too! YUM!

Thanks TEC! Thanks Bette!
_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

The Edifying Conscience · Joined: 29 Aug 2005 Posts: 2383

Looks good enough to eat!

Just wondering, how long did Peg bake it? Both Os and I have to bake longer than the directions state.

aklap · Joined: 02 Oct 2004 Posts: 8333 Location: WI, USA

Peg said 60 min. I had been watching it. It even rose tall enough to start touching that rack above. It was getting pretty brown on the top, so I had to pull it out and cover it. I moved the top rack up 1 level. We almost had "Lucy Bread".

When I was setting the time for another 5 minutes, I ask Peg how much longer. She said "5- 10 minutes." I said "You know TEC's philosophy - you gotta bake the **** out of it" LOL!!!

I was impressed - no shrinkage!! Shrinkage is not good...

Peg is wondering thoughts on putting different seeds in it...like sunflower and/or sesame. I need to keep my fiber levels up Wink

_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

ostrich · Joined: 30 Mar 2006 Posts: 4046 Location: Nebraska

I like the sesame seed idea! I baked another couple of loaves this weekend. They went for 70 minutes and fell just a little bit (30 uncovered, 40 covered). Next time I'll try 1.5 hours. Don't worry Al; you could probably launch these into the sun and they won't overcook. Laughing

I vote TNT as well!
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Ostrich :>--O==={

I lie below, you float above
In the pretty white ships that I am dreaming of

The Edifying Conscience · Joined: 29 Aug 2005 Posts: 2383

Have either of you eliminated or reduced the sugar/honey? I wonder if that's why I don't need to cover mine or if the dark color doesn't bother me. It's probably the latter.

Os,
Instead of increasing the baking time to 1.5 hours, I might suggest you reduce the water a bit. Drop it back by a couple of tablespoons and see what happens.

Al,
I think seeds/nuts might be good....ala WF Bakehouse Prairie Bread. Yep, I do bake the $hit out of it.

Still laughing at shrinkage.

ostrich · Joined: 30 Mar 2006 Posts: 4046 Location: Nebraska

I think it's simply the dark color. When I was using the bread machine I always put it on the lightest (or near-lightest) crust setting.

Will do on the water! It was also kinda damp outside.
_________________
Ostrich :>--O==={

I lie below, you float above
In the pretty white ships that I am dreaming of

The Edifying Conscience · Joined: 29 Aug 2005 Posts: 2383

If you use a thermometer I believe bread will register at 212F once it's cooked through. I often use a thermometer to measure 'doneness' for a particular recipe that I've been trying to perfect...for over a year now.

aklap · Joined: 02 Oct 2004 Posts: 8333 Location: WI, USA

Just wanted to issue an update. The more I eat this bread, the better I like it!! [it's not that I didn't like it before]. I'm about 1/2 way thru the loaf.

It has a good texture, doesn't need toasting. Holds up well. I do need to try it at room temperature to see how it holds up. I just pulled 4 pieces out of the freezer [and waved them] to make a Chopped Steak sandwich...well, 2 of them actually...oink!!

I think it's a great "white bread" replacement!

Shrinkage is not a laughing matter Razz

hehehee
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

cruelshoes · Joined: 23 Sep 2005 Posts: 2420 Location: Washington State

Well, kids, do we have a TNT on our hands? I think it qualifies now.....
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Dx 8/05 via bloodwork/biopsy
9-YO son Dx 11/05 via bloodwork/biopsy
Daughters have negative bloodwork - so far!

A woman is like a tea bag-you never know how strong she is until she gets in hot water. - Eleanor Roosevelt

The Edifying Conscience · Joined: 29 Aug 2005 Posts: 2383

aklap · Joined: 02 Oct 2004 Posts: 8333 Location: WI, USA

I really don't know if Peg dropped the sugar. I don't think so, but I'd have to ask.

Yeah, it's a patty like a burger. It's huge - about 4-5" across. My meat market makes them.

It's good to know it has a good shelf life Smile

_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa