I'm one of the people who really likes bread. I would be terribly disappointed if something happened that prevented me from eating a bit of bread at least once a day.
It's interesting that such a simple food can occur in such variety. Unless you get fancy, for a leavened bread there are six basic ingredients: flour, water, salt, oil, yeast and sugar. Mix them together in a certain way and they make magic.
I made some bread yesterday:
This recipe is called "Crusty French Bread" and that's how it turned out. It's pretty good — I like it better very lightly toasted. It seems to bring out a bit more flavour. But is is crusty and it has a nice chewy texture. It's the first time I've made this particular recipe.
I have most often made what we think of in our culture as a "traditional" bread — but of course in every culture, the go-to bread is "traditional" as far as they're concerned.
But this is what I mean by "traditional":
I've written about bread before — right here and I went into more detail about this very bread and its history with me.
Another bread I occasionally make is Chef Chuck Hughes no-knead bread. It's fast and delicious and sometimes, that's just what we're looking for.
I probably wouldn't have taken a photo except one of the most recent times I made this bread, it came out looking like a pound cake. It's one of the breads that turns our differently every time you make it. I don't know why. Atmospheric conditions?
We only eat bread with a certain kind of meal but I do enjoy a piece of toast with my morning coffee and the occasional sandwich. I do like to think of it as the staff of life.
*From The Walrus and The Carpenter by Lewis Carroll.
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