Okay, so I tried making that Dave’s Killer Bread everyone’s talking about. I mean, I love the stuff from the store, so I figured, why not try making it at home? It seemed like a fun project, and I’ve been getting into this whole bread-making thing lately.
First off, I gathered all my ingredients. The list looked pretty normal for bread, but with some extra healthy stuff thrown in, you know, like the store-bought kind. I made sure I had some organic whole wheat flour, cracked wheat, and the usual suspects like water, sugar, oil, and yeast. But then there’s also molasses, sea salt, and vinegar. I even got some organic acerola cherry powder because I saw it on the ingredient list from the real thing. I was really trying to copy it exactly!
I used my bread machine because, honestly, it’s just easier. I dumped everything in, in the order the machine’s manual said to. I crossed my fingers and hoped for the best. I set it to the whole wheat setting and let it do its thing.
The Waiting Game
- Mixing: The machine started mixing, and I could see all the ingredients coming together. It looked promising, a nice, dark dough thanks to the molasses.
- Kneading: This part took a while, but I know it’s important. The machine was really working that dough. I peeked in a few times, and it looked like it was developing a good texture.
- Rising: This is where the magic happens, right? The dough started to puff up, and I got excited. I could smell that yeasty, bread-y smell starting to fill my kitchen.
- Baking: The final stretch! The machine heated up, and the smell got even better. I was practically drooling by this point.
Finally, the timer went off. I carefully took the bread out of the machine. It looked amazing – a nice, dark brown crust and it felt heavy and substantial in my hands, just like the real thing.
I let it cool for a bit, which was torture, I’m not gonna lie. Then I sliced into it. The texture looked pretty good, kind of dense and hearty. I took a bite, and… it was pretty darn close! It had that slightly sweet, nutty flavor, and the texture was spot on. I was pretty impressed with myself, to be honest. It’s not exactly the same as the real Dave’s Killer Bread, but it’s a pretty good copycat if I do say so myself.
I’ve been enjoying it all week, toasted with some butter or as a sandwich. It’s definitely a win in my book. I might try tweaking the recipe a bit next time, maybe add some seeds or something. But yeah, if you’re a fan of Dave’s Killer Bread, you should totally give this a try. It’s a fun little baking project, and the results are delicious!
