all of the above - and one of my favorite recipes is a braided bread made with white, wheat and rye
Mapiva wrote:I try so hard to like wheat for health purposes but I must admit I like soft white bread the most.
Artisan bread is so expensive! And the stuff in the supermarket is loaded with ingredients I can't pronounce. I guess it's time to start making bread from scratch too.
Artisan bread is so expensive! And the stuff in the supermarket is loaded with ingredients I can't pronounce. I guess it's time to start making bread from scratch too.
Oh Mapiva I have just gotta tell you about the Artisan bread I am now making it is soooo good!!!! I actually bought a new cookbook and it is called "Artisan Bread in Five Minutes a Day" by JEFF HERTZBERG & ZOE FRANCOIS. Just tonight I made my second loaf off of my 1st batch and it is delicious. You may want to give it a try. I will vouch for the Master Recipe it is good and so far I know I am going to love the recipes in this book. I did not have any type special flour on hand so just used the cheap white self-rising flour I had on hand and I am WOWED!!! The results are fabulous! This is an excellent loaf with a nice crumb. You keep the dough refrigearted until use and it keeps well for 2 weeks refigerated. I know I will have no problem using up my batch in less that two weeks:)