My small freezer on top of my fridge is packed with partially consumed loaves of store bought bread. Jam packed. Store bought bread is taking up space I could use to store ice cream, cobblers, steak. When defrosted, the bread won't be moldy, but it won't have a fine texture, taste, crust, or crumb either. I'll probably toss it.
What if I could bake a teeny, tiny, wee loaf of bread, a homemade loaf of bread that I could finish off before mold formed? What if I got a bread machine? My research on the net led to two discoveries: People actually use their bread machines, and some make teeny, tiny, wee loaves. The Old Baguette could have petites baguettes with texture, taste, crunchy crusts, fine crumbs and an empty freezer as well. True, very true, but the Old Baguette was knocked for a loop by a third discovery: These devices are very pricey indeed. Store bought bread keeps getting more and more expensive, but so do flour and yeast. Before purchasing one of these wonderful devices, the Old Baguette must do some cost analysis.
defrost the bread and make panzanella or a bread pudding!
ReplyDeleteand don't buy a bread machine- use jim lahey's no-knead recipe
http://video.nytimes.com/video/2006/11/07/dining/1194817104184/no-knead-bread.html
it's so easy!
here's the recipe
http://www.sullivanstreetbakery.com/recipes
love- a
I've been eyeing that no knead recipe in Mark Bittman. With a Carnevale saying that there's no need to knead to get good bread, I'm going to give it a try. I have lovely cast iron pots with covers to bake it in. But what, I ask you, is panzanella?
ReplyDeletea fancy italian word for stale bread soaked in olive oil + tomatoes + whatever else you'd like to throw in to make a beautiful summer salad!
ReplyDelete