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rj_andersonAnd 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?
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?
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Date: 2017-01-21 03:41 am (UTC)no subject
Date: 2017-01-21 03:48 am (UTC)Thanks to
Meanwhile I've discovered that if I make rolls, I can freeze them as soon as they've cooled from baking by wrapping them in foil and putting them in a Ziploc bag, and then to revive them I only have to loosen the foil a bit and pop them in the oven at 300F for 15 min or so. You'd almost think they'd just been baked fresh...
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Date: 2017-01-21 04:38 am (UTC)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.
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Date: 2017-01-22 12:01 am (UTC)no subject
Date: 2017-01-21 12:29 pm (UTC)no subject
Date: 2017-01-22 12:02 am (UTC)p.s. I should probably clarify that my husband is not actually a tyrant and his IKEA hatred is more in the manner of a running joke. He says it's "too European" for him. :)
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Date: 2017-04-19 09:01 pm (UTC)