Monday, January 28, 2013

Ooops

I'm fairly certain it was not part of the plan for this  Colonial Brown Bread  to glop over the side and onto the oven like this.
Aaaargh.  Anyone have a tried and true brown bread recipe to recommend?

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7 Comments:

Blogger Julia said...

I've made brown raisin bread years ago but this never happened to me. The yeast dough was allowed to raise double in volume and punched and made in into loaves and raised, then baked like ordinary bread. Is this a yeast bread or a quick bread?

I bet it still tasted good. Your oven looks cleaner than mine. It's time to clean my oven.
JB

January 28, 2013 at 7:00 PM  
Blogger Lynn said...

Julia, this was a quick bread. I've looked at other recipes in the book this one came from and they all seem to have 5 - 6 c. worth of flour, sugar, milk, etc. in them. I am guessing that is just too much for my bread pans. Yikes. It did still taste good, but the mess . . . ugh. As for my oven -- there was major apple pie spillage just a week or two ago, so I had recently cleaned that up, but the oven still needed a good cleaning. And now it really, REALLY needs a good cleaning ;) Happy baking!

January 28, 2013 at 8:24 PM  
Blogger Cranberry Morning said...

Thanks for stopping in at Cranberry Morning, Lynn! I laughed when I saw your post photo. It reminded me of the time we actually turned on the oven to pre-heat when there was a large plastic bowl of popcorn in it. Needless to say, there was plastic dripped everywhere in the oven.

I bet the bread still tasted good, even bit by bit. :-)

January 29, 2013 at 6:30 PM  
Blogger Diane said...

Thanks for the blog comment. Making tags is like anything else: practice, practice. Hmm... Never made brown bread before. That would be aggravating! Better luck next time!

January 30, 2013 at 6:58 AM  
Blogger Farm Girl said...

Hi Lynn, I just hate when that happens. I just bought more bread pans and made my loafs smaller. Then I found some of my grandmother's bread pans and they are huge. I can't use them for regular bread because they are so big the bread will fall in the middle. So maybe that is what she used to make brown bread like that.
When I make my yeast bread I just roll it like you do when you are making cinnamon rolls but I make it really tight and that seems to help. I don't think you could do it with that recipe though. With bread I always think it is just about trial and error. Lots of error. :)

January 31, 2013 at 9:22 AM  
Blogger Judy said...

I made Boston brown bread years ago and it turned out fine. I guess this is a good reason to put a cookie sheet under the pan -- less mess to clean up. It happens to all of us at one time or another.

February 12, 2013 at 4:41 PM  
Blogger jack jason said...

Thanks for sharing with us.

February 16, 2013 at 2:19 PM  

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