I think most people are either bakers or cooks. Baking being a much more regimented process, but still providing enough room for creativity to keep things interesting. Personally, I was born with the baking gene that I am pretty sure was passed down from my dad. We always baked growing up, and lately I have been getting back into trying different recipes. I have been making a lot of banana bread, but finally got into some bread recipes that require fermentation and yeast. I had no idea how time consuming the process of baking bread was, as it is really a two day process with lots of time required for kneading and rising. Anyway I tried this recipe last week. I was really surprised at how well it turned out. I used herbs de provence along with fennel seeds to flavor the bread.
The week that I baked this bread we had a pork tenderloin for dinner. At Kelly's recommendation, I shredded the leftover pork, mixed it with a spicy barbecue sauce. I then put it on the bread with some white cheddar and sweet and spicy pickles, followed by a few minutes in the oven to toast the sandwich. It was really gooood!!!
2 comments:
mmm. I hear ya, I'm totally a baker and Ben's the cook. I love nothing more than the 3-hour process of good homemade bread!
I love homemade bread and if I can eat far more than any one person should. Add some butter and honey and Im done for. The Bread Bakers Apprentice is a really cool book and has some great info.
http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688/ref=sr_1_1?ie=UTF8&s=books&qid=1228319284&sr=8-1
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