I have taken one giant step forward in my Ongoing Quest to create the perfect round and malty bread, which will sustain me through the winter! And I also got to test-drive the newly-toivelled Pyrex Bake-a-Round baking “pan.” (which is really just a tube in a rack) Here’s the Bake-a-Round, all greased up (with shortening, per the instructions, NOT Pam, though I don’t know why) and ready for action. I decided to use this British Malt Loaf Recipe , for authenticity. I figured it’s from the Flour Advisory Bureau. Even their name is FAB; how bad could the bread be? I liked the fact that most of the ingredients were scaled, and quickly switched my scale to pounds and ounces so I wouldn’t have to convert. I also appreciate its use of the word “whilst.” (I doubled everything, because it didn’t sound like very much.) Ingredients for Malt Loaf (bastardizations of the original, for necessity or preference, shown with strikeout below) 75ml (2 1/2 fl oz) hand-hot water
Day 1283: WWYD?
1 day ago