Self Baking

[drfgeek]

I've been working a lot lately on what all I was going to focus on in my stint of unemployment: cooking, eating right, exercising, getting a normal sleep schedule running, and getting some MOTH-A-MAH-FUGGIN SUN! Despite our patio being one giant brick baking stone, it really is quite relaxing to lay out in the sun for a good 40 minutes, and just

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[tabbiewolf]

I have made: anadama bread, bagels, brioche, challah, ciabatta, corn bread, focaccia, rolls, whole wheat bread, stollen, white bread, several varieties of pizza dough, swedish rye, and a number of others not listed here. I highly recommend anadama bread -- it is delicious and great for sandwiches of all kinds (I like sweet sandwiches with peanut butter, the boy likes savory with ham or turkey, that bread works for both very well). Brioche and challah are also great but they are definitely a sweeter bread, more suitable for jams and jellies or french toast & bread pudding.

I also highly recommend wrapping your bread in plastic wrap/wax paper/aluminum foil, dating it, and chucking it in the freezer. It's not quite as good as when it's fresh, but thawed homemade bread is still pretty darn delicious.

[drfgeek]

From all my shopping for baking supplies, it seems like Brioche is a really popular bread, given how many pans there are to make it. From what it reads like in my book, it almost sounds like a specialty dinner roll of sorts. My book also mentioned good storage of pretty much every type of bread. The two recipes I'm sure I'll be making a lot of will be English muffins and Kaiser rolls.

[tabbiewolf]

Brioche is more of a dessert roll than a dinner roll, more along the lines of a croissant than cornbread =)

[drfgeek]

Croissants aren't dinner rolls?! O.o