[personal profile] rj_anderson
And the twain shall meet in my kitchen, apparently. Or at least they have been since last fall, and I'm thoroughly enjoying it.

I am making another wholegrain loaf from the recipe in James Morton's Brilliant Bread, since my first one turned out so splendidly. For those of you who aren't already weary of hearing me (t)witter on about this book, here's my review from Amazon:

I read this book cover to cover like a novel, and enjoyed every second of it. My few attempts to make yeasted doughs had nearly always failed, and I'd given up even trying anymore, until I started watching Great British Bake-Off this past summer. James Morton made breadmaking look so simple and enjoyable, and seemed so confident that anyone could do it, that I was inspired to try again with the help of his book -- and I am SO glad I did. He clearly and helpfully explains how yeast works, what various kinds of flour are best for, and all the basics I'd been unaware of that had been sabotaging my efforts (if I'd only known that yeast will rise just fine, if more slowly, in a cool environment! I'd been killing my yeast by making it far too warm!).

If you don't have a bread-making granny or other helpful relative/friend to show you the ropes, or even if you do (because I've met veteran bread-makers who didn't know some of the practical tips James shares in this book), it's absolutely worth the investment. Also, there are beautiful full-colour pictures with every recipe, and also to show you the steps of kneading, shaping and other important techniques. I couldn't ask for a more practical or useful cookbook for a beginning bread-maker than this one.

P.S. I particularly recommend the wholegrain loaf recipe. Best brown bread I've ever eaten, and practically no kneading!

* * *

The down side to homemade bread, though, is that it doesn't stay fresh very long, even in my bread box (which my husband bought me several years ago to keep my cat from chewing through the bag, as she invariably does if I leave it out on the counter). So I'm going to slice this loaf and freeze the slices with some wax paper between, so they can be thawed and used for sandwiches and dinner accompaniments as needed -- hopefully that will solve the problem!

How many of you bake bread as a hobby? What are your favorite recipes?

Date: 2017-01-21 03:41 am (UTC)
branwyn: (Josephine)
From: [personal profile] branwyn
I bake bread, but I've given up on it lately because I feel like every loaf I make turns out the same, unless I make challah or something, but there's no way that I alone can eat a whole challah loaf before it starts to go stale. You might be onto something about the freezing, though.

Date: 2017-01-21 04:38 am (UTC)
mdlbear: the positively imaginary half of a cubic mandelbrot set (Default)
From: [personal profile] mdlbear
I haven't made it in decades, but Unyeasted Richie from the Tassajara Bread Book is wonderful, especially made with freshly-ground whole wheat flour.

In our household, if a loaf freshly-made bread with a stick of butter sitting next to it doesn't disappear before it gets cool, we've either made another loaf or half of us are out of the house for some reason.

Date: 2017-01-21 12:29 pm (UTC)
moonplanet: Dutch cover of His Dark Materials book 1, "Het Noorderlicht" by Philip Pullman (Default)
From: [personal profile] moonplanet
I bake bread every other day and I keep them (sliced) in IKEA Hemsmak containers: http://www.ikea.com/nl/nl/catalog/products/80336536/?query=hemsmak Works very well! The Hemsmak containers are airtight.

Date: 2017-04-19 09:01 pm (UTC)
angelofthenorth: (Default)
From: [personal profile] angelofthenorth
I bake bread for Huw, using our old bread machine

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