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I made bread from this recipe: My Mother's Peasant Bread. It was so easy, not a hassle as I wasn't planning to go anywhere anyway, and quite fascinating to do. I used a single two-quart bowl as I didn't have a one-quart. (The recipe says that's fine.)
After the second rising, it felt resilient, elastic, almost velvety, and somehow alive when I poked it, like some sea creature. Only dry rather than slimy.
It was a little doughy when I first sliced it, so I popped it back in the oven for five minutes and then it came out perfect:
The inside is light and fluffy, the crust is chewy, and the flavor is a pleasant, non-tangy bread-flavor. And that is exactly how I like my bread. I had some with butter, and some with browned butter/brown sugar.
It was so good that I had another slice with black sesame spread, and that was AMAZING.
I may never buy bread again.
After the second rising, it felt resilient, elastic, almost velvety, and somehow alive when I poked it, like some sea creature. Only dry rather than slimy.
It was a little doughy when I first sliced it, so I popped it back in the oven for five minutes and then it came out perfect:
The inside is light and fluffy, the crust is chewy, and the flavor is a pleasant, non-tangy bread-flavor. And that is exactly how I like my bread. I had some with butter, and some with browned butter/brown sugar.
It was so good that I had another slice with black sesame spread, and that was AMAZING.
I may never buy bread again.
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P.
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It wasn't any harder than baking a cake, it just involved some unfamiliar steps and one unfamiliar ingredient (yeast). Odd how so many of us get taught to bake cakes but not bread.
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P.
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I followed your link and it looks very interesting; I'm going to try it myself. If you feel like experimenting I urge you to use her cornmeal variation as a guide (cornmeal yeasted breads are wonderful, by the way) and play around with other flours.
RE: cakes vs bread: My mother very, very rarely made cakes. In college I met my best friend who one day casually mentioned that her mother had made all of her birthday cakes and I was just stunned--I hadn't even realized that such a thing was possible. But Mom made bread and cinnamon rolls every once in a while, and that was my inspiration for learning how to bake bread in my college years.
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To make roast garlic bread, olive bread, etc, at what stage do you add them?
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First question with leavened bread additives is "what is this going to do to the yeast?" and that's a bit variable with the kind of olives.
https://thewanderlustkitchen.com/easy-rustic-olive-bread/
gets the sponge going and then adds the olives and starts the rising process. I've run into recipes where the olives get added after there's been one or two risings.
Roasted garlic should be easier (less risk of oil or salt!) but should probably not go in before the sponge gets established. ("the sponge" -- the yeast is active and the bread dough has that unforgettable texture.)
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There is one other option, which is to do a swirl as you're shaping the loaf before you put it in the oven. That way you know for sure it won't muck with the yeast, and you get fun striations of flavor. Roasted garlic would work pretty well for that, I think—ah, and at least one person on the internet agrees with me.
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I so love fresh bread just cooked.
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For a while in school I was making my own bread every week, but unfortunately I don't have the time/energy now. Also, my wrists do not like kneading.
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If you get curious and start wanting to try other recipes, there are various ones flying around where instead of kneading, you leave the dough in the fridge overnight with a loose lid. They're also good and easy.
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Protip: Buy gluten, yeast, and buttermilk powder in bulk and keep them in the freezer. They'll keep a long time. Oh, and you might want to get some nonfat dry milk, that often shows up in bread recipes.
You inspire me: I have a couple of bananas in the freezer I can use for a yeasted banana bread in my machine overnight. Fresh banana-walnut bread for breakfast, yay!
My favorite bread book is Bernard Clayton's Big Book of Breads. Tons of recipes from all over, clear directions, almost always successful.
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