Making bread from scratch scares me. Actually, any recipe that has yeast as an ingredient freaks me out. There’s something about the yeast being alive (or having to wake it from hibernation) that seems way too difficult to bother with making. Basically it’s something new and foreign, so it seems completely out of my league.
But last night I made Taco Soup and I really wanted bread to go with it. Sure, I could’ve bundled up and gone to the bakery on the corner, but I was craving my husband’s bread. Back in Georgia he used to make it so many times that he had the recipe memorized. He even started skipping the stand mixer and would make it by hand. I love how crunchy and crispy it is on the outside and soft and fluffy inside, plus when you eat it straight from the oven it’s still nice and warm. Yum.
|recipe from The Tale of Two Kitchens|
I knew that by the time he came home from work it would be too late for him to make the bread, so I got a wild hair and decided to make it myself. Since I’m still not too keen on plugging in our stand mixer out here (plus it’s heavy and I really didn’t feel like lifting it), I also decided to make it with my own two hands.
Not only is his recipe* ridiculously simple, but it was the perfect way to step out of my baking comfort zone. I loved that I didn’t have to do anything fancy schmancy to the yeast (just toss it in the bowl with the other ingredients), but the best part is that it was ready in less than an hour. It also tasted fantastic, or at least I think it tasted great, but maybe I just enjoyed my labor of love 🙂
*click the photo for the French Bread recipe