what is it about baking bread that’s so damn satisfying? yesterday I made this—black peppercorn, parmesan no-knead. turned out well.
I don’t know what it is, but I agree completely. The thing is, baking bread is incredibly easy. Anyone can do it. But when you pull a beautiful loaf out of the oven it is ‘damn satisfying’ indeed. (And there’s also the smell of fresh baked bread, which I challenge anyone to not enjoy thoroughly.)
Branching out.
This is my first loaf of wheat bread.
Maybe I’ll try sourdough next, as I just read this article which makes it seem much simpler than I had imagined.
wheat bread (by sister reba)
My contribution to the 2nd Annual Bacon Party. BLT canape on homemade bacon-cheddar baguette with garlic aioli. I think that it’s safe to say that I knocked it outta the park on this one.
I learned two important things when preparing this dish. 1) Baguettes are not as complicated as you might think after reading a few (or thirteen) recipes you found on the internet. 2) Garlic aioli makes all the difference. I don’t know if I can go back to plain old mayo now.
(Photo stolen from a friend’s facebook page because I totally forgot my camera, and phone is not very smart.)
I just made the most delicious meal ever. So dang good that I ate it all before I could even think about snapping a picture.
I toasted the last of the homemade bacon cheddar bread (see above) and topped it with an over easy egg and an avocado mashed up with homemade (but not by me) habanero hot sauce.
Damn fine meal, if I do say so.
I made bread!
It is beautiful and delicious and so easy.
All you need is 3 cups flour, 1/4 teaspoon yeast, 1 and 1/4 teaspoons salt, and 1 and 1/2 cups water. Combine ingredients in bowl, cover, let sit for 18 hours. After 18 hours, chop up 3 springs of rosemary and knead into bread. Let sit for two more hours. Heat oven to 450, sprinkle flour or cornmeal on a cookie sheet, plop the dough on there and bake for about 25 minutes.
Boom! You have bread.
first loaf of bread (by sister reba)
