THE ART of BAKING BREAD
And now, I am the bread baker in the family. I like to experiment with different ingredients and techniques. But nothing beats a slice of plain ol’ fresh baked bread, warm from the oven and slathered with butter!
Over the years, I have adapted and morphed recipes from cookbooks, into my own standard, all purpose recipe. Several years ago, my dad created a clever little bread cook booklet. It has the basic white bread recipe up top, on a flip up page. Then the pages below open to several varieties with ingredient variations, and baking tips.
My personal specialty is cinnamon bread, I make into rolls or coffee rings or loaves, or some other creative twist. When I say cinnamon bread, I do not mean I sprinkle a little cinnamon on the bread. No, I wrap a little bit of bread around the cinnamon. (Did I mention I love cinnamon and will put it on or in just about anything!)
I’m going to recreate the little booklet, and will send a copy to one commenter on today’s post. (Bear with me, I haven’t even started this project!) Among the variations are rye bread, corn bread (only different), rice bread, dill bread, whole wheat bread—sixteen in all—and I’ll add my cinnamon bread variation.
WRITING PROMPT: The macaroni was baked, the jello salad was set, the green beans had simmered all day. I looked at the bountiful table, with a perfect golden turkey in the center, and sighed. Something was missing. The rolls! But when I went to pull them from the oven…