Wednesday, March 23, 2016

Master Baker

One of the most hipster things about Stevie and me is that we haven't bought bread in months.  Instead we've been making it ourselves.

Despite a plethora of boxed and/or frozen versions, I enjoy making certain staples from scratch, like pizza, lasagne, mashed potatoes, guacamole, and now bread.

Making all of these things, especially bread, can be time-consuming, of course, but like training for a race, part of the reward is in the hard work involved.  Filling my kitchen with the smell of freshly baked bread is another bonus.  Knowing that I'm making something healthy with real ingredients is yet another.

We've been using this book:

We've only scratched the surface of the amount of recipes in the book, but all of the pictures and descriptions definitely make us want to keep trying.

The picture above is the multigrain seeded bread, which we've made a few times.  It never quite comes out like the picture in the book, but the heavy, nutty flavor means it doesn't matter.

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