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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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