Eat This Week: Baking Bread

Nov 22, 2017

There is nothing that makes me feel more on top of things in the kitchen than making my own bread. It’s the sort of thing your grandmother did (if you were lucky), and although it’s no longer a necessity, it’s immensely satisfying to get your hands into a batch of dough, to let it rise and punch it down, and to fill your house with the smell of it baking. To say nothing of slicing a loaf warm, straight from the oven.

Once you get into the habit, it’s not tricky—and ridiculously easy if you have a stand mixer with a dough hook attachment. And if you don’t, and have no desire to knead, the no-knead bread that made the rounds via the New York Times a few years ago is worth a try—you mix up a wetter than usual dough (you couldn’t knead it if you wanted to), let it sit on the countertop for 12 hours or so (the time + moisture level of the dough develops the gluten in much the same way kneading does) and then bake it in a covered pot to trap the steam, which creates a ridiculously crackly crust, the kind you find at artisan bread bakeries. It’s even less time consuming, and once part of your schedule you can mix it up in the evening to bake the following day.

parker houseWith the holidays coming up, I have it in mind to make batches of Parker House rolls—those buttery rolls folded in shingles and baked in a 9x13-inch pan, which are the very best vehicle for turkey leftovers or butter and jam with coffee in the morning. They seem somehow celebratory, and they remind me of a time when homemade dinner rolls were just on the menu when you had a more elaborate meal. Ditto regular dinner rolls—I managed to get the recipe for my neighbour’s grandma’s 2 hour buns, which are a standard, straight-up roll you could use for burgers or smokies, pulled pork or sloppy Joes, and I love making on a weekend to use for school lunches throughout the week. 

julie childBut if you really want to go classic, Julia Child’s white sandwich bread is the ultimate old-school loaf, with a soft, tender crumb and not-too-crusty crust. It’s my most popular blog post of all time—over 300 comments!—and is surprisingly easy to make. It has become my go-to when I want to have a couple loaves for the week (the second freezes well), and is perfect for everything from sandwiches to toast.

Have a great week, all!

 

Shopping list:
all-purpose flour
yeast
butter

Links:
Julie Child's White Sandwich Bread
Jason's Grandma's 2 Hour Buns
Parker House Rolls
No-Knead Bread

Share:

Comments

comments powered by Disqus

Latest Food Related Stories

Grocery Shop Like A Chef

Grocery Shop Like A Chef

Written by Chef Chabot

 

Shopping for food doesn’t have to be a daunting task.

Learn More

Backyard Boil

Backyard Boil

Bring The Coast Home!Take your Backyard BBQ to the next level with a delicious all-inclusive Backyard Boil kit now available at all Calgary Co-op locations…

Learn More

The Beauty of Bone Broth

The Beauty of Bone Broth

Have you heard the buzz about bone broth?

If you’re looking for a quick meal base or a sip of something warm on a cool night,…

Learn More