Sunday, November 29, 2009

Bites of Heaven

I think maybe, just maybe, I can taste the first sweet hints of a stress-free future. Well, school stress-free, anyway. It's taken me three weeks of sequestering myself in my room, breaking pens and worst of all not baking, but exam schedules are out and to me that only means one thing - heaven. I don't know another student that actually looks forward to writing their finals, but considering next semester is my last one in the hell hole learning apex of my college - and half of it is on co-op placement - it's almost like being done! At least the new year will (hopefully) bring the ax down on the infernal group work projects in class. Working in a team at work I can do... when it comes to classes where everyone knows the workload is nothing but busy work, though, and three quarters of them don't pull any weight at all... well, it's been interesting!

I know I'm not in any position to complain about the workload this year. I mean, really - I asked for it when I was bored, and thinking about it, we students pay for the privilege of being strung out for eight months of the year! Go figure, right?

Oh well. Christmas is almost here again with all it's baking, buying and sharing - along with a certain event over at FoodBlogga that I must get my butt in gear for! For now, though, I leave you wth a different event entry: A loaf of bread slated for Yeast Spotting! It's incredibly tender thanks to the bananas, honey and milk I mixed in, but not really all that much of a sweet bread until you add the toffee bits! Even with that little touch of decadence a slice is still pretty good for you, with whole wheat, extra bran and oatmeal for fibre and a punch of soy flour for protein. It's a good thing it makes two loaves - my mom can't get enough of it and loves that it keeps her full and her sweet tooth in check.

Bite Of Heaven Bread
Makes about 32 slices, 2 loaves
2 1/2 cups flour
1/2 cup de-fatted soy flour
1 tbsp gluten flour
1 cup rolled oats (not instant)
1/2 cup wheat bran
1/2 tsp salt
2 packets instant yeast
1 cup 1% milk, warmed
1/4 cup honey, warmed
1 tbsp vanilla
3 large bananas, mashed
1 tbsp butter, melted
2/3 cup Skor toffee bits
  1. In the bowl of a stand mixer, whisk together flours, oats, bran, salt and yeast.
  2. Add the milk and honey, mixing well with the dough hook to moisten the dough.
  3. Add the vanilla, bananas and butter and mix for 12 minutes, until a very soft dough forms (you won't be able to knead it, it's more of a very thick batter).
  4. Add the toffee pieces and mix one minute further.
  5. Scrape into an oiled bowl, cover and allow to rest 30 minutes.
  6. Stir / punch dough down, then re-cover and allow to rest another 30 minutes.
  7. Stir / punch dough down again, and divide between two greased loaf pans.
  8. Cover and allow to rise 1 hour.
  9. Preheat the oven to 350F with the rack in the bottom position.
  10. Bake loaves for 30 minutes.
  11. Turn immediately out of pans and cool completely on a rack before slicing.
Amount Per Serving
Calories: 90.5
Total Fat: 2.3 g
Cholesterol: 4.6 mg
Sodium: 51.5 mg
Total Carbs: 15.4 g
Dietary Fiber: 1.5 g
Protein: 2.9 g


  1. It sounds incredible. I can imagine the feelings of home with all that wonderful bread aroma.

  2. I agree with Val, your home must have smelled incredible! What great flavours.

  3. Oh wow, this does sound like heaven!


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