Still On The Food Kick

I baked bread yesterday . . . but did a little fiddling with the recipe which maybe didn't turn out so well. One thing I did was to add oatmeal to the batter. That no doubt added to the heaviness of the bread.

When I was working the dough, not only was the texture elastic but possibly more akin to kneading a tire. I would fold a portion over and push down on it, but when released it would spring back to the original shape. After ten minutes of that I felt like I'd had a super upper body workout.

I knew bread in a glass loaf pan bakes a little faster than that in a metal pan (stainless steel in this case) but here's a graphic illustration. The loaf on the right was in the glass pan and you can see that although both loaves were in the oven the same amount of time, the sides and top of the one on the right are darker.

The other difference in the two loaves is that when forming the loaves I decided to get really wild and crazy and make one loaf into cinnamon bread. For some reason it didn't rise as well as the plain loaf.

But it still came out okay. Sorta. I haven't cut into the plain loaf yet but the cinnamon loaf pictured above is just a wee bit doughy in the middle. 'Course, it could be that I under-baked the loaves. I set the timer and then walked away without pushing the "start" button. Doh! So I had to guesstimate how long to bake them.

We did gobble up a portion of the cinnamon bread with breakfast this morning so I think it's safe to say that it will not be wasted. I do loves cinnamon bread! (Even better with white frosting drizzled over the top . . . but so messy to try to store.)