The recipe calls for malt extract, but unfortunately, I wasn’t able to find it at the store. Though some of the comments at the TWD site said you could just leave it out, I was intrigued by the ones who said they used molasses instead.
I decided to give that a shot and I don’t know how much better using the malt would have been because the molasses, as light as the taste is, is incredible! I also love that honey is used instead of sugar.
As you can see, one loaf was a little more enthusiastic in its rising than the other, but they both turned out great. It was torture waiting for them to cool enough for a taste test, but it was worth it.
I made these Saturday night and one loaf gave us toast for dinner (breakfast for dinner), eggs in a basket for Sunday breakfast, and sandwiches for Sunday lunch. We only started in on the second loaf this morning!
The bread is just dense enough without being doughy, and it’s perfect for slicing sandwich-thin. My biggest issue with homemade breads has been that they don’t slice thin enough for sandwiches, especially for kids (I’m a fan of the protein portion being bigger than the carb portion).
The ten minutes of kneading nearly did my mixer in, but she’s recovering, which is good since I need to make another batch.