During the summer, I don’t make a lot of bread. It’s just too hot in the kitchen and bread seems heavy when we’re working out in the heat as much as we do. I’ve made a few loaves since it cooled off but for some reason, this morning before ever getting out of bed, I clicked on Craftsy to see what new classes they had.
The first one that caught my eye was The Baker’s Guide to French Breads. Oh, how I love a crusty bread with a tender, moist crumb. It was a matter of seconds before that class was in my cart, I was sailing out of bed, iPad on the counter and I was making bread.
There was one more but it was only right that I taste the bread, and Vince needed to help taste the bread, before I recommended the class to any of my readers, right? The instructor likes his bread really, really dark but this is as dark as I like mine, and since we probably won’teat all this bread today (we might!), I’ll pop it back into a hot oven to heat it up and it will get a little more brown then. I know . . most breads should be eaten at room temp but I want my butter to melt when added to my bread.
The crumb is great – moist, a bit chewy, lots of holes for melted butter to run into! 🙂
I have cabbage rolls out for dinner but I’m thinking of frying some goat cheese, opening a jar of peaches and having peaches, goat cheese and fresh bread for dinner. Don’t ask me why that sounds yummy but it does.
There are other recipes in different sessions for the French Bread class but I only got through the first one.