Oh, people. We finally have a BBA Challenge disappointment here at Goth Panda.
The first bit of evidence:
What happened here? I think the pan sizes for these loaves, like last week’s Light Wheat Bread, should be revised from 8.5″ loaf pans to 9″ loaf pans. I weighed each dough before dividing it, and each one weighed almost 32 oz. which would make each loaf almost two pounds. But I didn’t think of this at the time, and so followed the recipe’s directions.
Which is how I ended up with this:
I also had to bake the bread for about ten minutes longer than the recipe stated in order to get the right internal temperature. The interior swirl didn’t turn out too badly:
And the crumb was nice:
But this bread also fails on taste. It doesn’t taste enough like rye bread. And I didn’t like the slight taste of molasses, either. This is the first recipe from the Challenge that I wouldn’t recommend.
This morning wasn’t a complete waste, however. For the first time, I fried dough. I made Apple Cider Doughnuts:
This recipe gave me no end of trouble, since I didn’t add enough flour. I think I made a mistake converting the flour from cups to ounces. When I had mixed all the ingredients, I had more of a “batter” than a “dough.” But since I’d never made doughnuts before, I wasn’t exactly sure what the dough should look like. I considered throwing it all away and starting again. But I ended up adding flour until it looked right and could be cut out with my doughnut cutter. Then I dropped them in hot oil and sprinkled with cinnamon sugar.
Then I put them in my cake stand.
Seriously, if you like to bake desserts or muffins or really anything that fits in a cake stand, you should totally get a cake stand. Everything looks so much nicer in a cake stand.
So in conclusion, doughnuts are awesome and BBA Marbled Rye, not so much. I need some more doughnut recipes to try. I am thinking maybe a nice glazed yeasted doughnut, to tide us over until we can get back to the justly famous Britt’s Doughnuts in Wilmington, NC.