One of the great joys of this semester is coming home on Tuesday night with fresh baked bread*. For some reason it seems like such a great accomplishment to me to create a rye loaf or semolina boule. There really is an art to bread, and though it may not be my favorite thing to make, it is certainly a wonderful knowledge to have. My instructor[J. Mac]**, who teaches both my classes, is from Scotland and it's so much fun to listen to her Scottish accent all day. And she also provides us with a lot of instruction. Seriously, I just did a six braided Challah loaf today...but that will be for another post.
Grissini Bread Sticks (with parmesan & garlic)
Soft Rolls
Rye Loaves
Are you totally impressed?!
I am waaaay too lazy to make bread at home (there are 12 steps & fermentation takes so long) so it will really be sad once this semester comes to an end.
*It always goes so well with my Corner Bakery salad, which has become a Tuesday night staple after spending the entire day eating sweets and bread. And it seriously puts the CB ciabatta roll to shame
**J. Mac is just a nickname, but it has a nice ring to it. And she loves it!
*It always goes so well with my Corner Bakery salad, which has become a Tuesday night staple after spending the entire day eating sweets and bread. And it seriously puts the CB ciabatta roll to shame
**J. Mac is just a nickname, but it has a nice ring to it. And she loves it!
1 comment:
I'm so glad you're back! I've missed your postings about school.
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