I’m getting addicted to making my own bread.
I can’t believe how intimidated I used to be by the thought of baking bread. I thought it was all kneading and finicky messing about with yeast and hot water. But thanks to the No Knead Bread recipe, plus a couple of good recipes by Mark Bittman that make judicious use of the food processor, I’ve found that making bread is not time-consuming at all. Most of the time, the dough is tucked into a corner of the kitchen or refrigerator, doing its thing. Then bake for 40 minutes or so and voila!
I am trying not to buy bread as much, but I didn’t realize that making my own bread would be so satisfying. The results may not be as pretty or consistent as the bakery’s, but they are delicious. I’m inspired to tear off a hunk of bread to spread with apple butter for my breakfast, or to break off a chunk to pair with some cheese for a mid-afternoon snack. Does it taste so much better because it’s homemade or because I made it?
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