I've been baking again. I don't generally. (read my post on my Mod Lounge blog) It may be the cold weather. Denning instinct? Maybe I'm just hungry. At any rate, I would like to learn to make really good bread. Since I broke my baking stone, I've been researching the subject of baking bread and have learnt a lot. Today though, I was in a hurry to bake some bread and thus made Irish Soda Bread. The recipe makes two 8" rounds. I'm hoping they've turned out well. I'll have to let you know since I got a late start on my baking and now have to wait till they COMPLETELY cool. They insist it will take a full 4 HOURS! I suppose I'll have to let you know tomorrow then. But for now you may admire them and my vintage work top, read my Mod Lounge post, and wish you had somebody to bake bread for you!
29 January 2009
Baking Bread
I've been baking again. I don't generally. (read my post on my Mod Lounge blog) It may be the cold weather. Denning instinct? Maybe I'm just hungry. At any rate, I would like to learn to make really good bread. Since I broke my baking stone, I've been researching the subject of baking bread and have learnt a lot. Today though, I was in a hurry to bake some bread and thus made Irish Soda Bread. The recipe makes two 8" rounds. I'm hoping they've turned out well. I'll have to let you know since I got a late start on my baking and now have to wait till they COMPLETELY cool. They insist it will take a full 4 HOURS! I suppose I'll have to let you know tomorrow then. But for now you may admire them and my vintage work top, read my Mod Lounge post, and wish you had somebody to bake bread for you!
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3 comments:
I love making bread! I use my bread maker all the time. I love it when Ryan brags about my bread!
Here's our favorite recipe....
2 Loaves of French bread
1 1/3 cup water
4 cups bread flour
1 1/2 tsp salt
1 1/2 tsp yeast
French bread cycle, stop when bread begins to rise for the final time. Turn out dough and cut in half. Roll out into a rectangle on a lightly floured surface. Hold in thirds and press. Repeat x 2. Roll and stretch each piece into a 11-13 inch loaf. Covered with oiled plastic wrap. Let rise 30-45min. Put on stone (sorry.) Slash top. Bake @450. 15-20 minutes.
Dip in olive oil with ground black pepper. MMMM
Yum, Dee's recipe sounds good. My boss makes bread in a cast iron dutch oven... I've been meaning to get her recipe- it's pretty unique.
Nathan and I both really want to make good bread too...
Dee's recipe sounds great! I'm printing it off!
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