I baked three loaves of Whole Wheat Oat Bran Bread, using my new Ankarsrum mixer. Although Pleasant Hill Grain sent me a quick start guide with a bread recipe, it called for freshly ground whole wheat flour, gluten, and bread enhancer, none of which are found in my kitchen. However, the recipe was helpful in that I looked at the amounts of flour and liquid. I decided that the four-loaf recipe was close to my recipe which makes three loaves. (I think their loaves are smaller.) I added another 2 oz. of water to the 6 oz. in my recipe, and I ended up using about 40 g less of the bread flour. I also included a rest after adding the whole grain ingredients and half the bread flour. I'm still learning about how long to knead it. Speed 2 seems to be the correct one for bread, although I mixed at Speed 1. It required about 9 minutes. The loaves baked up beautifully, and my husband was impressed. The mixer requires less hands-on time than my Cuisinart did, and it is much easier to clean.
To go with soup for dinner, I baked a half recipe of Rory's Irish Scones, a recipe from the newer Baking Sheet series that I first baked this summer. I managed a much lighter texture this time.
After dinner, I baked a pumpkin pie. We had too many other goodies around for me to bake it for Christmas, but New Year's Day works!
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