Wednesday, April 14, 2010

Mmmm ... fresh bread

Have you ever really noticed how many food blogs there are out there?

I'm not pretending to be one of them. But I have started making my own bread. And it's fabulous.

I started out with Perfect Sandwich Bread from RecipeZaar. I'd read about it in a blog I follow, how simple it was to make and how delicious.

The blogger was not lying. It's got nine ingredients. I can handle nine ingredients. And while the step-by-step instructions include 14 separate tasks, they're simple enough. I only had to turn to You Tube once.

It was worth it just to make my house smell like fresh-baked bread. Even if the bread itself weren't delicious. It's white bread, but everything that white bread wishes it could be. And then some. It's like if the cast of Glee and Judd Apatow were a loaf of bread ... so much better than anyone's expectations, and full of delightful surprises!

But I know that white flour is Bad For You, so I wanted to move on to wheat bread. In fact, the week after I made the Perfect Sandwich Bread, I bought a bag of whole wheat flour. Then I found a six-ingredient recipe for Honey Whole Wheat Bread on Tasty Kitchen. SIX INGREDIENTS. That's even easier than the white bread!

This bread is like Perfect Sandwich Bread's European cousin. Earthier, darker and so much more exotic. Our favorite way to eat it is warm with butter and cinnamon-sugar, but toasted with butter and parmesan cheese is equally delicious.

Now my only problem on weekends is which type of bread to make. I've been favoring Honey Whole Wheat, but Perfect Sandwich Bread is right there in the back of my mind, calling out things like "garlic bread" and "raisin toast."

Decisions, decisions.
Bookmark and Share


  1. Hmm, I'll have to try that. My last two batches of bread have been short because my dough didn't rise for whatever reason. Just curious - do you use yeast from a jar or from the packets?

  2. I use yeast from a jar that I keep in my fridge. Are you measuring the temperature of the water? I've found keeping it around 115 to 125 when you add the yeast really helps. Also, giving it time to proof is important too. Just walk away, and in about 10-15 minutes you should see a foamy monster rising in your bowl. THEN it's done.