Category Archives: bread
I am not a stuffing person.
I’ve tried StoveTop stuffing and stuffing passed down from on high by the matriarch of a family or two. I’ve tried this stuffing and that stuffing and none of them appealed in the slightest.
I always try stuffings at Thanksgiving and Christmas but it never seems to work out. I’d take a spoonful and be lucky to make it through half. (Usually that half got pressed into some yams to disguise it.)
My husband has really taken to baking. He loves it! I’m happy that I was able to introduce him to something he really enjoys and if our area had a baking class, I’d probably get him a term as a birthday present. Sadly, the only ones I’ve found are the community college campus that is almost an hour away, so that will have to wait.
He’s been in a super-baking mood lately, making all sorts of things out of his favorite…
Today, I’m continuing the breakfast post from last week with two recipes for English Muffin Bread! This bread is superb, with a lovely, craggy crumb and is just right for pairing with Breakfast Sausage Patties.
We love our English muffins, but the damned things are super-pricey off-sale. What we like best is to fry an egg, a Breakfast Sausage Patty and top our freshly toasted, buttered muffin with them for a Muffinwich.
Those of you who follow me on Twitter probably saw my comments about a bread I baked that came out beautifully. Today, I’ll share the recipe. :)
The recipe is from an excellent book on breadmaking by James Beard that I found at the local thrift store for $2. (I love thrifting!) As I also mentioned on Twitter, I’m very tempted to work my way through it because so far, everything either my husband and I have tried has come out beautifully.
It looks like a wheat bread like many others — you can’t smell the heavenly wheaty scent that rises from a freshly toasted slice nor taste it with some orange blossom honey drizzled over.
I’ll be the first to admit: I am not much of a baker.
Sandwich bread has been elusive. The crumb would be too dense. The crust, too soft. Sometimes I’d even get a brick. (Good for breadcrumbs anyway.)
And I came across this one. It was a no-knead bread, which has given me problems in the past, but it didn’t call for any extended rising time forgotten in the back of the fridge. In fact, I could make it in about two hours. Now, it doesn’t produce the high-rising form of the kneaded loaves, so you wind up with fairly small slices, but it’s good enough for Sprats and Avocado Sandwiches.
Yesterday was my husband and I’s 1st anniversary. We’d been discussing what we should do for a few months, floated the idea of going to our tiny town’s new fancy restaurant, Sostanza, and mused over our options.
In the end, we decided to stay home and cook a multi-course meal of some of our favorite dishes.