bread

A Narrative by Writtenwell:

Bread, one of the best, and most versatile foods. I am so thankful that I was never involved in the anti carb movement, because first off I found it terribly annoying, and secondly, I found it to be very ignorant to simply nix carbohydrates out of ones diet entirely. ( everything in moderation, right? ) And I never wanted to be one of those people who would order a double burger extra meat, add bacon, mayo, mustard, skip the ketchup ( too many carbs) add more mayo, no tomato, but add a fried egg, no lettuce, and extra cheese please… Oh, and no bun, I’m doing the no carb thing”. I think you get my point. I enjoy all sorts of bread so very much. I simply can’t imagine a juicy burger without the perfect, butter touched, lightly toasted like bun. Or my favorite pasta with a Low or no carb or cheap imitation of a crusty hearth baked loaf. Or, the perfect bowl of soup, without the wedge of a schmaltzy french baguette, Even a PB&J wouldn’t be the same without the soft white or even wheat everyday bread. I could go on and on, but I’d like to get to the recipe for your sake.

Homemade Bread, Ahhh, a true delight fresh from the oven! The actual recipe for this photo will follow, as soon as it is given to me. A very dear friend and I have a pretty serious love of baking bread which generates a friendly competition at times… it’s always in good spirit and fun. He brought his perfectly crisped loaves over for dinner tonight, and so I felt the need to share them. Like I said I can’t provide the exact recipe yet but Stephen, if you’re reading this, will you please do me the honors and add your recipe for Stephen’s Crusty Buns?

Stephens Crusty Bread

Bye for now,

Writtenwell or well, written.


Subscribe

Advertisements

2 Comments

  1. Stephen said,

    December 8, 2009 at 5:13 am

    I would like to give Erin credit for naming the bread. I might have chosen something a bit less colorful.

    2.5 cups rye flour
    4 cups white flour
    3 cups water
    2 tablespoons caraway seeds
    2 tablespoons yeast
    pinch of salt (personal preference here)

    that makes a high moisture dough that you can store for a while. The day of baking break off a chunk dust with flour and knead lightly and let rest for a few minutes. Baked at 400F for 30ish minutes.

  2. kinclvmng said,

    December 23, 2009 at 3:42 pm

    kvVHLA ulotusazbykj, [url=http://cdpjqbrcubnc.com/]cdpjqbrcubnc[/url], [link=http://cohzwfgdbjsw.com/]cohzwfgdbjsw[/link], http://veaalnxbqylv.com/


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: