Bread

[serenecooking]

A year ago, my best efforts at baking bread ended in barely-edible bricks. Today, I bake virtually all the bread we eat. This is very very satisfying, as you might imagine. The things that made breadmaking a chore for me -- the kneading and the cleanup -- have been remedied by such diverse aids as a bread machine, a good stand mixer, and the New York Times (NYT) no-knead bread recipe.

Right now, I'm eating toast made from a batch of white bread (made in the bread machine). There's struan (kneaded in the mixer, then formed by hand and baked in the oven) in the bread box, another loaf of white bread in the bread machine, and a batch of NYT on the counter, doing its slow-rise thing. All my bread is yummy these days, and I just can't get over it. Yay!

Comments

[scuttle.livejournal.com]

Have you ever had problems with your bread coming out with a gummy texture? Because I have!

[serenejournal.livejournal.com]

Hmm. Not sure exactly what I'd call a gummy texture. You'll have to come over and bake for us and we'll experiment. :-)

What a difference a year makes!

[loracs.livejournal.com]

When I got my bread machine many, many years ago I think we went 6 months before I bought my first loaf of store bread. Now it's gathering dust on top of the fridge. I can't remember the last time I made bread. I am intrigued by the NYT bread and maybe after the holidays, I'll try it. There is nothing better than a fresh, warm piece of bread with butter on it - unless you add a couple of slices of a good tomato.
Yay for your new skill!!

[eeyore-grrl.livejournal.com]

YOU ROCK!