Sunday, June 12, 2011
Playing with the Artisan Bread
We eat both rye and white bread. To make a loaf of fresh of each the get stale so quickly that I don't really need a loaf of both in the house at the same time unless I freeze some of it which I prefer not to do. Since the premade dough is so easy to work with and you can use what ever amount you want, there was instructions to bake it in a loaf pan for sandwiches. So brain engaged which doesn't happen and made a loaf that is half white and half rye. Cut from which ever end you want.
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Well, smartypants, what a good idea! Mr. Granny will only eat white, while I like oatmeal or other grains in mine. Since I whip my dough up in the food processor, it would be quite simple to either cut the recipes in half for one single loaf, or freeze half the dough for later use.
ReplyDeleteThe best part of this artisan bread is in about 10 minutes you can mix up enough dough for 4 1 pound loaves of bread that will keep in a container in the refrig for up to 2 weeks and it is easy to pull off however much dough you want and put it in the pan.
ReplyDeleteIngenious!
ReplyDeleteAfter eating homemade bread here at Emily's all this time, I really am going to have to get into making it myself. Tonight we had sour dough. She got the starter from King Arthur last November.
This artisan bread the longer it is in the refrig the more it gets like a sour dough and you don't have to worry about feeding it etc. You can also make your own sour dough starter very easily.
ReplyDeleteOh that is funny. A loaf with a split personality.
ReplyDeleteDaphne love your idea of a split personality.
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