Well, I started on one of my biggest summer tasks a little early…
This task is to cook my way through a breadmaking cookbook. Sounds simple, right? Except… the recipes are written in German! I’m trying to scrape together my 4 or 5 yrs of high school Deutsch, and both translate and cook at the same time. It’s a good challenge, and plenty of fun. Plus, a lot to learn; German bread is (in my opinion) the best kind of bread there is, so there are plenty of tips to be found in there. There’s some breadmaking gene that is particularly strong in Germans, I’m sure of it.
Anyway, we needed bread, and I wanted something new, so I pulled out the book. Flipped through it looking for an easily-translated recipe, and one for which we had all the ingredients (this took considerably more time to ascertain than usual, as I had to translate every ingredient before I could say whether we actually had said ingredient). The gluten free Quinoa and Buckwheat loaf caught my eye – but I can’t eat Quinoa. Hrmmmm. Translating, substituting, and baking? My job got a little harder. But it sounded goooood! So I went ahead. I managed to translate the whole recipe in my head without a dictionary – success! And figured I could just substitute the cooked quinoa for a slightly larger quantity of uncooked millet or amaranth. No problems. The recipe called for potatoes, which got cooked and mashed – perfect, my job made even easier by the thermomix! Then we got cooking. We cooked the potatoes in the TM, which also mashed them for me, then carried on with the recipe. The dough almost filled my 2L capacity machine… Way more bread than we can eat! I put it in 3 loaf pans and on the counter to rise. Sent out a group text to my mothers group, offering our extra 2 loaves at a very low cost and they were snapped up in 5 or 10 minutes – awesome!
We put the loaves into the oven to cook, turned the oven down after 5 mins, everything was looking great. Checked on them 25 minutes later, aaaand…… FLOP!
Uh oh. The tops of the loaves had stayed up… but there was a huge hole in the middle of each loaf.
This is a great idea for rescuing any sunken, hole-y bread. Just stuff it with whatever you want, bake it in the oven (if you want/if your filling warrants baking), slice it, and enjoy it!