Last month I tried my hand at a loaf of chocolate cherry bread and failed miserably.
It did not rise very much and I'm not sure why.
My guess is that the water I used wasn't warm enough.
The cookbook said to put the dried cherries in after a particular cycle and, while I thought I followed directions, the cherries largely ended up at the bottom of the loaf.
The bread tasted fine, though. A bit on the rib sticking side but it had a nice, mellow chocolate taste without much sweetness. Plus who doesn't like tart cherries?
My next attempt at brot was another loaf of herb bread and it turned out well. You'll have to trust me here as no photos exist. The crust was crispy while the inside was light and fluggy a la Wonder Bread. My previous attempt had rosemary in it but this time I had the prescribed tarragon as well as some dried chives that were liberally applied. I really enjoyed my piece while the rest was given away. The recipients were most pleased.
Today I baked buckwheat bread. I was inspired by a loaf from Ideal Bakery that was found at Woodmans. Perhaps the moistest bread known to man, it was like Tres Leches cake but in bread form. And without the milks. And not sweet. The stuff was essentially toaster-resistant. I'd put a slice in for 2 rounds on the darkest setting and it'd pop up and feel toasty to the touch, though it didn't brown much. Upon taking a bite I found that the interior was still extremely moist - like a sponge. As if it was made of those Damprid crystals. It was a most singular bread.
My loaf was not 100% buckwheat, although I did double the amount of buckwheat flour in the recipe from 1/3 of a cup to 2/3 and adjusted the wheat accordingly.
I like how it turned out.
It's got that buckwheat tint to it, has a crispy crust, and a wonderful roasty, earthy taste to it. Doubling the buckwheat was definitely a good call.
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