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kitchen_fuI posted the following over in my journal and realized that there may well be someone over here who has noted the high price of good bread and wondered if they could make their own. The answer is, yes!
I love to make bread and have been doing so on a regular basis since I got married. I made bread before that, but with my job, I lacked the time to wait out the rise, so it did not happen often. I also was the only person eating it and when you have to watch your weight as part of your job, tasty baked goods for one go a bit by the wayside!
When I was first married, I was working part time and I parked on the road near the library. This was perfect because cutting our combined income by over half meant we both had to stop buying books. As avid readers, that meant a lot more library time. Among my finds was an amazing bread baking book that I renewed so many times, I finally did buy it. Bernard Clayton's New Complete Book of Breads is the latest iteration .
For our anniversary this past year, my husband picked up the King Arthur Flour Crock and Sourdough Starter. I told him it was a gift for both of us and I have been happily making all kinds of sourdough based delights in my kitchen, using this out-of-print book. If you are into sourdough (and there is oh so much more than bread in there!), be sure to purchase the 1987 edition as it has the overnight pancake batter and overnight sourdough bread recipes.
Which leads me to my latest bread baking excitement (and you are also excited about such things or you would not have read this far in!). Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking by Jeff Hertzberg MD and Zoe Francois and it's follow up, Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients by Jeff Hertzberg MD, Zoe Francois, and Mark Luinenburg. Now, all I have to do is stir up some highly over-saturated dough, let it sit for 2 hours, refrigerate and snip off a grapefruit-sized chunk to rise on the counter before popping it into the oven for 30 minutes. It really truly takes 5 minutes a day. And it tastes great!
And I made these fabulous brat buns last Saturday morning before soccer games!
I am getting ready to whip up yet another batch but wanted to take a minute to share.
I love to make bread and have been doing so on a regular basis since I got married. I made bread before that, but with my job, I lacked the time to wait out the rise, so it did not happen often. I also was the only person eating it and when you have to watch your weight as part of your job, tasty baked goods for one go a bit by the wayside!
When I was first married, I was working part time and I parked on the road near the library. This was perfect because cutting our combined income by over half meant we both had to stop buying books. As avid readers, that meant a lot more library time. Among my finds was an amazing bread baking book that I renewed so many times, I finally did buy it. Bernard Clayton's New Complete Book of Breads is the latest iteration .
For our anniversary this past year, my husband picked up the King Arthur Flour Crock and Sourdough Starter. I told him it was a gift for both of us and I have been happily making all kinds of sourdough based delights in my kitchen, using this out-of-print book. If you are into sourdough (and there is oh so much more than bread in there!), be sure to purchase the 1987 edition as it has the overnight pancake batter and overnight sourdough bread recipes.
Which leads me to my latest bread baking excitement (and you are also excited about such things or you would not have read this far in!). Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking by Jeff Hertzberg MD and Zoe Francois and it's follow up, Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients by Jeff Hertzberg MD, Zoe Francois, and Mark Luinenburg. Now, all I have to do is stir up some highly over-saturated dough, let it sit for 2 hours, refrigerate and snip off a grapefruit-sized chunk to rise on the counter before popping it into the oven for 30 minutes. It really truly takes 5 minutes a day. And it tastes great!
And I made these fabulous brat buns last Saturday morning before soccer games!
I am getting ready to whip up yet another batch but wanted to take a minute to share.
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Date: 2018-07-04 04:32 pm (UTC)My lesson: Read the text. Understand it, then read it again to make sure I understand it.