Since I enjoyed Bob's Red Mill Pizza Crust Mix, I baked a loaf of their Wonderful White Bread last night. GACK. I am so disheartened by the experience that I'm contemplating looking into possibly buying a deep freezer and Udi's Bread in bulk after all. First. I must say...I did not like the 'beany' aftertaste of the pizza crust. But topped with tasty sauce, it was amazing. I was very excited to try the bread hoping the beany taste would be toned down somehow. When a gorgeous loaf came out an hour after an easy mix and rise, I was beyond myself. It was slightly misshapen but beautiful. I let it cool then sliced a sample. The bread had that glutenous flexibility, and a golden brown crust. Looking at the developed bubbles in the bread....I thought I was looking at a sourdough from San Francisco.
Then I brought it to my nose for a sniff. It smelled, bad. For science sake, I spread some unsalted butter and some Celtic sea salt on it and took a bite anyway. If I had just not made it myself...no one could tell me by texture alone that this bread was GF. It chewed like a rustic Italian, or a good 'farmer's' loaf...but the off flavor overpowered it for me. I was near tears. Honestly. Why can't there be a chewy, easy to make bread that tastes as real as Udi's but has the heart and texture of a rustic bread?
I think this bread experiment has lead me to where I wasn't sure if I should go yet; it's time to start making my own mixes. I need to play with ratios, different flours, gums...and create my perfect loaf. I may add some bean flour to it, but it sure won't be the first ingredient. Many people love the bread and the bean taste...I'm just not one of them.
