on bread and baking

When I was staying with my dad a couple of weeks ago, I mentioned how glad I was to be able to eat Dutch bread again, instead of chomping down the German bread I only somewhat like when it’s toasted. (I have issues with bread at the best of times, and German bread does not fall into that category.) He told me a story about a German colleague, who now lives in Amsterdam. He then had taken his family to Germany over the summer, and one of the things his kids looked forward to when they got back home was “real” bread. Poor guy, having his family reject his culinary heritage. (But I can’t say I blame them.)

To get around the German bread problem, I now make my own bread. I teach on Wednesday mornings, and after our weekly staff-and-research-meeting, I find I’m tired. So I go home and bake bread, letting the dough rise as I work at home. (Very domestic of me.) Anyway, I’ve tried a couple of different recipes, with this recipe for so-called “peasant bread” as yesterday’s experiment. I was kind of skeptical since there’s no kneading involved (only an interesting technique of punching down dough with forks, or something) but it turned out pretty well.

Also, it makes the apartment smell really good. That’s a definite bonus.

If any of you bake, what’s your go-t0 recipe?

my lunch.

my lunch, less blurry and more appetizing in real life.

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3 thoughts on “on bread and baking

  1. Syd says:

    I made walnut bread today for the first time ever. It’s my great-grandmother’s recipe, who was originally from Serbia (I’m embarrassed to say that I don’t know if it was “Serbia” or “Yugoslavia” when she and great-grandfather emigrated to Pennsylvania). It’s made like cinnamon rolls, only with walnut filling, baked in a rolled “log” and not allowed to rise again before baking. I think it was a success. 🙂 Otherwise, my go-to recipe when I have a hankering to bake is banana bread.

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