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I’ve really been looking forward to this week’s Tuesdays with Dorie! I love everything about making bread and was eager to try out a new recipe. This week’s hosts are Michele and Teresa.

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!

eggs in a basket

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.