Thursday, January 15, 2009

Pass the Cheese Please

I finally made bread from this book and it lived up to all the hype. I cannot wait to make the whole wheat sandwich bread. If it is anything as good as the 'master recipe' I'm gonna be floating on air. Kinda how this bread looks:



It took me forever to track down the right size container for the bread to rise in. Nowhere could one be found in my town. I finally had to order one from King Arthur Flour. I got a little panicky when I reread the recipe and realized that I needed a baker's peel. I wasn't up for the challenge to try to find that in town either; so I improvised:



I used a cutting /cheese board that has a handle. Worked like a charm. The dough slid right off and onto the pizza stone.




Don't let the title of the book fool you. It does take more than 5 minutes to make the bread; with that said and having the experience of making bread from scratch the 'old fashioned' way ~ this way is far superior when it comes to time management and quickness that doesn't interfere with the quality. In other words - this bread was some kinda good. We topped ours with guyer and blue cheese. Even DH who is admittedly a bread snob loved it. There was lots of "mmm's", "This is really good. really.", and "Could you pass the cheese please?"

7 comments:

angela said...

Now THAT is an impressive looking loaf! Freshly baked bread is one of the best smells....*sniff*sniff* I can almost smell it! :o)

Princess of Everything (and then some) said...

I love to make bread. I have to try this one.

It makes such a beautiful loaf!!

The Stitching Surgeon said...

wow...looks fantastic...very impressed!

Jana Nielson said...

Mmmmmmm num yummy!

Joy said...

That looks incredibly yummy!

Michelle said...

Your bread looks DIVINE! Isn't that book just the best?!

Paula said...

Great job~ it looks incredible!