Have I mentioned my love for Artisan Bread in the last 24 hours? It is awesome. So awesome in fact, that I chose to review it for my latest English paper. We had to “evaluate” a product, and why not do something I found at least somewhat interesting right? So I’m “testing” recipes to make sure they’re clear and easy to follow. As if I needed a reason to make bread. I feel like every time I skim through this book, another recipe catches my eye, as if I hadn’t noticed it before. Chocolate Bread? Granola Bread? (I do have 10 cups of homemade granola handy…) Spinach Feta. Oh man, I just need to work (By work I mean bake and eat) my way through this whole book! Next up was the Deli-Style Rye, a request from Brent.
This was my best crust to date! It literally crackled! Ahhh, I’m smiling just typing this. As I was cutting my second third slice, Brent gave me the ol’ eyeroll and said, “Man, you really like bread, huh? Like really like it.” Duh, Brent. Obviously the bread is fantastic, but you already knew that, because people don’t lavishly praise mediocre bread.
Alright, gotta go back to my paper, and some HOUSE — love this show!
P.S. I really want to make the Granola Bread, but Brent shook his head, “It sounds weird, hun.” Anyone who has the book make it?