The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Oven on the fritz in the swamp called New England

JMonkey's picture
JMonkey

Oven on the fritz in the swamp called New England

It's been raining for two weeks, and we're about to get yet another week of rain. Luckily, I'm not in any danger of getting flooded out, but I may end up working from home at the rate they're closing roads. Very wet. And at the rate that sewage and water treatment plants are going offline, I may end up boiling all our water soon.

My oven will be repaired on Friday, but it still works well enough for me to keep a fairly constant 350 degrees -- good enough for the BBA's raisin-walnut (I prefer pecan, being a former Southern boy, myself) bread. Had to have French toast for Mother's Day, and there's no better French toast than cinnamon raisin pecan French toast.

I picked up three 9x5 pans at a garage sale for $1 a couple of weeks ago, so instead of dividing the dough into two loaves for a 8.5 x 4.5 pan (they always seem to come out too small for my taste) I just put the whole shebang into the 9 x 5.

Perfect! We had a big honkin'loaf, most of which went to French toast (we've got a freezer full - yum), and the rest to peanut-butter and bannana sandwiches.

On Thursday night, I'm going to start preparing for a BBA pizaa on Friday night. Living without a high-heat oven has been a sad existance.