Bread from scratch

November’s theme is Breads for the BPL Cookbook Club

Quotes about Bread

  • “How can a nation be called great if its bread tastes like Kleenex?” – Julia Child
  • “All sorrows are less with bread.” – Miguel de Cervantes Saavedra
  • “Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” – James Beard
  • “The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight… [Breadmaking is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world’s sweetest smells… there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel. that will leave you emptier of bad thoughts than this homely ceremony of making bread.” – M.F.K. Fisher, The Art of Eating: 50th Anniversary Edition  

Bakeries (selling fresh breads) in town

  1. Fox’s Bakery & Deli
  2. Sigrid’s Fine Café & Bakery
  3. The Italian Bakery
  4. LaFortuna
  5. Lemon Tree Bakery
  6. Fresh-A-Fare (2 locations)
  7. Holly’s Sweets & Eats
  8. Warwick Hughes Food Market
  9. For Goodness Bakes
  10. Victoria Bakery – closed

Bread Recipe

I made a whole wheat bread recipe that my partner’s Mom uses called 100 Percent Whole Wheat Sandwich Bread Recipe. She got it from a Mother Earth Magazine and they in turn featured the recipe from the cookbook: Artisan Bread in Five Minutes a Day by Jeff Hertzberg. You can borrow this library book and the revised version as well as another title by Hertzberg here. The library carries the other titles by Hertzberg including Artisan pizza and flatbread and a soon to be published gluten free bread recipe. Learn how to make other Five minute a day breads here. Our library pages that sampled this dense hearty bread really enjoyed it, teen approved!

Find other Artisan Bread in Five recipes on their website.

Substitutions: I didn’t have instant dry active yeast on hand. So, I used active dry yeast which I had to proof before incorporating it into the wet ingredients. UPDATE: Turns out the concept behind 5-minute breads is that you don’t need to proof OR knead your dough!

I baked one loaf and then reserved the rest of the dough in the fridge to bake later in the week. The dough can keep for one week in the fridge but the dough won’t rise as much.

Dough rising

Dough rising

Nice dense bread

Nice dense bread

Ready to serve

Ready to serve

Bread attempt 2

Bread attempt 2

Advertisements

About bplcookbookclub

http://www.library.barrie.on.ca/about/about.htm
This entry was posted in Uncategorized. Bookmark the permalink.

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