21 January 2008

Sunday Bread

On Sundays I like to make a loaf of bread.  The recipe is the simple one that was in the NYTimes a short while ago.  Obviously the bread is not as good as one that rises for several hours, uses a starter, blah, blah, blah.  However, one doesn't always have that kind of time and attention.  I have had success with All-Purpose and Bread flour, but throw some Whole Wheat and my bread turns into a thick, heavy brown rock. 

To the recipe I used 5 cups of A-P flour and 1 and 1/2 cups of whole wheat, and I upped the water by 1/3 to 1/2 a cup.  It came out, was edible and quite good.

Add a nice cheese tray and chardonnay (I know that a red wine is more ideal, but the chard. was on sale @ $7.00 a bottle).

6 comments:

hawk said...

The latest Cook's Illustrated took the NYT recipe and spruced it up a bit with beer and oven temperature modifications. They thought the NYT bread had great potential but was somehow lacking. If you haven't seen the updated, you might check it out on the rack of your local independent bookseller.

G. Travis Norvell said...

Hawk,

Thanks for the suggestion. We happen to subscribe to Cook's Illustrated. I like it, but sometimes their recipes are too timely. I made the updated bread they had with a bottle of Samuel Smith's lager. Good bread, but I still like the original NYTimes No Knead Bread.

The bread I made is an even easier recipe that was in an article from a few weeks ago. Take a look at it and lemme know how you like it.

hawk said...

After I posted I found the link to the new bread recipe. I read a few reviews of the various recipes and was suprised at the level of passion these recipes have invoked. I'll try the recipe soon although I've cut down on my intake of bread.

G. Travis Norvell said...

Hawk,

I think you will like this bread. Cutting down on bread intake is an area of life I plan on never entertaining. Folk have been eating bread for 1000s of years. But they didn't eat processed foods. This bread has no sugar, especially no high fructose corn syrup, has whole wheat flour and minimal salt. You'll love it. I make the full batch and cut in half. Bake one half and stick the other in the fridge to use midweek. Take it out of the fridge, rise for an hour or so uncovered, dash the top and bake it.

hawk said...

I have come to believe that high fructose corn syrup is the enemy of America. Thanks to my bashment of HFCS from my life, I am now wearing a 38, down from a high waistline of 42, and when I stepped on the scale this morning, I saw a number I hadn't seen since my 20s. I continue to eat bread, but like you say, the whole grain, low sugar, low salt kind. I will try the bread tomorrow.

hawk said...

banishment