Kevin's Weblog

Thanks to my mom, we now have a shiny new KitchenAid mixer. (Well, really it’s mostly matte black, not shiny, but cut me some slack.) I used to make my own bread back in college, but haven’t in many years. In preparation for our dinner party last night, I made two loaves: an olive oil bread, and a cranberry-pecan rye bread.

The olive oil bread turned out to have a bit of a doughy taste. In retrospect, I didn’t do my usual +15 degrees temperature adjustment for this oven, and didn’t use a bread thermometer to decide if it was done (because the recipe didn’t mention it). For the cranberry-pecan bread, I did both and it turned out quite well.