Sometimes you just have to laugh at how things turn out - especially the odd shaped and
colored bread loaves.
Baked in ungreased light
colored bread loaf (9 × 5) for about 40 - 45 minutes checking every 10 mins after the 30 min mark.
Not exact matches
Bake the
bread for approx. 40 minutes, rotating the
loaf once for even
color.
Nutritionally speaking, white wheat berries are on par with the very hearty wheat flour we've come to know, but it has a slightly sweeter taste, lighter texture and creamy
color that rolls up into a pretty scrumptious
loaf of 100 % whole wheat
bread.
Loaf breads will turn a golden brown
color and / or have a crack along the center.
However, after dinner, a few slices left on the
bread board and the cut end of the
loaf had turned a greenish gray
color on just the bottom 1/4 to 1/3 of the
loaf and cut pieces.
Once Upon a Chef: This
loaf kept popping up as the # 1 search result when I typed in «best pumpkin
bread recipe» and the photos looked SO appealing... alas, although it was a beautiful
color, it was strangely bland and a little dry (it was one of the all butter
loaves, which tended to be more dry than the oil - based
loaves).
Place the
loaf on a parchment paper lined baking sheet, slice a deep X shape on top of the
loaf and bake it for 30 to 35 minutes or until the
bread feels hallow when tapped and develops a nice golden brown
color.
It maximizes this process to improve the
loaf size and overall texture as well as the
color and taste of the finished
bread.