Saturday, March 31

My Bread & Butter


Dear Louisiana, 

May I begin with praising you for keeping your promise. You have brought about a lovely spring, filled with warm breezes, lightening storms, and golden skin. For these things, I thank you. But, I would not be a good friend if I did not bring certain failings to your attention. Please take these notes as ones of encouragement, stepping points for improvement. 

1. Develop more useful bodies of water, i.e. less red and less alligatory. 
2. Decrease the amount of snakes and biting ants.
3. Bring in a couple of Costcos. Seriously.

Lest you feel a little punchy at my remarks, I would like to add that you have exhibited exemplary marks for truly wonderful human inhabitants and an interesting variety of local foods. 

Sincerely Yours,

Lydia


As noted, there are no Costcos here in Shreveport, and therefore no place to buy some of our favorite foods, such as Dave's Organic Killer Bread. I, therefore, have been left with two choices: go broke trying to buy all the same foods we ate in WA, or start making the more expensive or nonexistent items from scratch. 

Enter the best bread recipe of all time (at least for me, a novice bread maker, with no bread machine and no experience in the finer arts of baking). This recipe is well documented with step-by-step instructions and pictures for homemade bread baked in your oven. I just love it!

For the past two months I have been making all of our bread. So far, I haven't veered from this lovely white bread recipe, simply because it is consistent, pretty, and chewy. It has been perfect for open-face and standard sandwiches, garlic bread, french toast, etc. 

I keep one loaf out, and freeze the other three. They last us about three weeks. Since all four loaves cost me about four dollars (I use all organic ingredients), at a dollar a loaf, that is just about the perfect price.

Possibly the best part about making our own bread: the line that forms in the kitchen when the first loaf is pulled out. All three of them with their own plate waiting for a slice of warm chewy goodness slathered in butter and honey. Not much compares. 


See? I couldn't even leave a whole slice alone long enough to take a picture. 


3 comments:

  1. We have your machine. You are welcome to it since I don't use it. Dad

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  2. I've been making my own bread for the past few months using the Artisan Bread in 5 minutes a Day method...LOVE the artisan bread and the simplicity of the process, but wasn't so keen on their sandwich bread and I've been looking for a new recipe. Will certainly be giving this one a try. I've only got 1 loaf pan though, so off to the store I go first! I've only used a nonstick metal pan and see that you have metal and glass. Which do you like better? Loving the idea of making 4 at once and freezing them. Thanks for sharing!

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    1. Sorry I didn't get back to you earlier! I think I like the glass ones better, but not because they perform better, they just look pretty. I love this recipe. I made french toast this morning and it was out of this world! Soooo yummy. I thought I was in a gourmet restaurant. The frozen loaves work better for sandwich bread than the one you keep right out of the oven. Keeps it's shape without being crumbly. All in all, I love it. Will not be trying any others any time soon.

      I have also made the artisan five minute bread and liked it, but this is easier for me and is so convenient.

      Love you!!!

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