not the green back type, but the yeast type.
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| Raisin / cinnamon bread |
For Christmas my dad got me a book called
The Bread Bible by Rose Levy Beranbaum. This is a 640 page book. I realize that Christmas is still 2 months away, but since I went to California last week, my dad gave me my Christmas gifts early. And...since I was spending 8+ hours at my moms bedside, it was a great opportunity to read this great book. I know that reading a recipe book isn't normally what one does, but it is FULL of incredible information - from the science to what makes bread bread, to tricks of the trade, and even pointers for success. So, the day after I got back from California I started...
So far I have made:
White sandwich bread
baguettes
raisin / cinnamon bread
beer bread
mushroom bread
sourdough starter (waiting for it to fully ferment)
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| Beer bread - look at all those airy holes! Yum! |
So far my favorite has been the beer bread. It has such a rich flavor, it's light, and SO amazing! What I didn't know/realize about bread - good bread that is - is it's quite complex. There is pre-fermentation (sponge, poolish, or biga), resting, rise, mold then rise again, ice cubes in the oven, pre-heating for 1 hour, etc. In other words, GREAT bread can take from 8 hours to 3 days (baguettes). Whew! Can't wait to see what else I can make.