Whole Grain Bread. For the two weeks prior to this week, I had made Peter Reinhart's Multigrain Bread Extraordinaire from the Bread Baker's Apprentice and my husband was actually requesting it for his lunch sandwiches I pack him! I was so happy that he wanted my bread instead of that soft squishy supermarket stuff.
So this week I thought I'd try one of PR's Multigrain Breads that includes a little whole wheat flour in it and see if my husband still liked it. He did!!! Yea! The Multrigrain Bread Extraordinaire used only bread flour, but the Transitional loaf uses 3 oz of whole wheat flour in addition to bread flour. The loaf looked so pretty in the pan with such a nice dome on it that I had to take a picture (above) before I took it out of the pan.
This loaf was very good, but not quite as good as the Multigrain Bread Extraordinaire. It toasted nicely and we used it for deli turkey sandwiches all week. Here is the loaf out of the pan ready to be devoured:
We always have a slice apiece for dinner on the day I make the bread, otherwise the loaf does not fit in the plastic bag that I keep it in on the counter :) It was still slightly warm inside when we cut it for dinner and was superb with a little butter spread on it.