Baking Bread
Sunday, November 11th, 2007
I cook a lot and enjoy making many items from scratch. This includes things like pastas, gravy, pickles, pies, hot sauce and many other items. However, the last (and only) time that I made bread was about 10 years ago for a school project. Bread is just one of those items which is so inexpensive that it seems more trouble then its worth to make from scratch. Last week however, I came across a blog article that changed my mind…
Homemade Bread: Cheap, Delicious, Healthy, and Easier Than You Think [The Simple Dollar]
The Problems With Industrial Bread – Most people in the United States today view the bread purchased at the supermarket as what bread should be. The actual truth is that the bread you buy in the supermarket has the texture and substance that it has for one reason and one reason alone: so that it can be made on an industrial scale and not grow “old†on the shelf at your supermarket.
So, I took the challenge and baked a loaf. The process is extremely simple and the results amazing. Take a look – or better yet, try it for yourself. Note that mine came out a little on the ugly side. I was called away and let it rise for way too long. However, this did not have any apparent effect on the flavor.
Fight the man – bake it yourself!
Tom Black Says:
Industrial bread…tell me about it. I think the only off the self bread I can eat is the Sarah Lee stuff. It has the least amount of horrendous ingredients out of the bunch. The other loafs have this hint of mold smell out of the bag.
Why do they need to put 40 “ingredients” in a loaf of bread? Isn’t it just yeast, salt, flour, water, and oil?
» More Bread (King Arthur Style) | gabriel mcgovern (dot com) Says:
[…] of whole-wheat flour, I suddenly became inspired to make some more bread. This time, rather then the simple dollar recipe, I loosely followed some directions posted on the back the brown “King Arthur Flour” […]