Bread Life! Adventures In Bread Making Pt. 2

So, about that focaccia…

I didn’t forgetaboutit. ;)

The first batch I honestly didn’t let it develop enough bubbles and ran it out to a friend before I took a picture of the golden-brown beauty of flavorful deliciousness.

The second batch. It was a lot thinner because I used half my dough and some other adjustments. Next time, I will go all out and use the whole batch of dough for a thicker, heartier bread.

What do you think?

Moving on, trying to get the hang of making sandwich bread. There’s so much room to add different ingredients to ramp up the flavor.

I’m talking about making cinnamon and sugar bread with or without nuts and raisins. Hello cheddar jalapeno bread, tomato basil, cocoa and oat, and Italian seasonings mixed throughout.

It’s not as difficult as it seems. Especially if you give yourself the chance to practice making more than a few loaves.

Plus, I’m enjoying making bread without using sugar as a catalyst for the yeast.

Seriously, you can just use some unbleached flour or bread flour, add your (active) yeast, salt, and some warm water or milk and watch your dough grow!

Let it cold process in the fridge for a day or two if you wish, then shape it and bake it off.

One thing, though.

Be aware that because you are making a fresh loaf of bread, it might go bad and develop mold faster than storebought (with those added preservatives). So, eat up, enjoy making sandwiches, toast, and other tasty morsels with your homemade bread.

And don’t give up! Take your time, use the best, simplest ingredients, and enjoy the process of making a loaf from scratch.

And of course, when you don’t feel up to it, there’s nothing wrong with stopping by your local bakery to support trained, professionals who are masters at their craft of breadmaking.

Or you could go to the store and just throw a bagged-up loaf in your cart. No judgement.

Until next time…

-The Libertine Domicile

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