When I was in pastry school, I was required to take a few courses in bread making. I learned a lot and enjoyed the classes, but I much prefer to study sweets. I know many people that are fanatical about bread. Every day I hear someone proclaim, “Bread is my weakness.” I am glad to know these people, and I love providing bread for them. But this statement is not true for me.
You see, I’m a sweets kind of girl. That’s why I opened a “pastry” shop. I have always loved sugar and syrup and candy and cookies. For me, sugar is irresistible. It is the reason I get out of bed in the morning and it is what keeps me dreaming sweet dreams at night. It is my whole world. I have loved many things, but sugar will always be my first love. I prefer caramel and diplomat cream over any other kind of carb in this world. If we are what we eat, then I am happy to stand tall and shout from the rooftops that I eat sweets! I know this is why people often describe me as sweet. I can’t help it. I have sugar coursing through my veins.
A few weeks ago, my husband and I went to a market other than our usual grocery store. I saw a cranberry walnut bread that reminded me of one I had made in school all those years ago. The one I had made back then was a rye bread. The flavor was hearty and nutty and, of course, the cranberries gave it a little sweetness. It was delicious, but it seemed a bit too much like health food for my taste.
After tasting cranberry walnut bread again, I realized that this bread was actually quite good, and I could probably make it even better. I knew I had to try.
I started with a bread that was whole wheat with cranberries and walnuts. It was good. But as I was eating it, I imagined a multi-grain might make it even better. So I quickly finished eating that loaf and got started on a multi-grain recipe. As I suspected, this loaf was even better and disappeared even more quickly. I decided it made sense to double the batch because it was disappearing too quickly. After doubling the batch for several days, I noticed my waist was on the way to doubling. Now, in order to try to slow this down, I started making some full-sized loaves for the store and some mini loaves for myself.
The mini loaves disappear pretty quickly because most times I have someone to help me finish. If I’m alone, however, I can still work my way through it with ease.
I am so proud of this bread, and I am happy to offer it at the bakery. It is available daily, and if you catch it as it comes out of the oven, you just may need to buy two!