Saturday, September 11, 2010

Say Hello To Your New Breakfast

Ya’ll. I hate to break it to you summer-lovers out there, but Fall, indeed, is nearly upon us.

There’s a chilly breeze (7 nights in a row!) and sunny-cloudy days. I dream about drinking coffee, wrapped in a scarf, sitting on a park bench somewhere reading Jane Eyre. Yep. Definitely Fall. Or, at least, the whispers of the beginning of it.

I’ve also discovered, with no small amount of surprise, that while I really really like cooking (and I do!) I looove baking. There’s just something so satisfying about putting some kind of concoction in the oven and having something entirely different come out. Usually something delicious and warm and toasty. It’s kind of like a chemistry experiment, except that you get to eat the results, usually with a coffee in hand, instead of wearing dorky plastic glasses and stupid rubber gloves. I like Baking Science...I just wish they offered that class in high school.

My friends, I have discovered possibly the best bread you could ever bake by yourself. Just to make sure my yeast-prowess wasn’t a fluke the first time around, this past week I baked it for a second time, but this go-round I threw in some wheat flour for good measure. And boy, was it a good measure.

From The Vagabond Table


Originally the recipe was called “Maple White Bread” but since I added wheat, I guess I’ll just be calling it Maple Bread from now on. But don’t be fooled. It isn’t sweet so much as a memory of sweet. It has the essence of maple, the warmth of maple, but not the nearly-over-sweetness of syrup. Does any of this even make sense? All I know, is that for two weeks in a row, I have baked my own loaf of bread. I might even have the recipe memorized at this point. I've shared this toasty goodness with the roomie and with colleagues, and, all around, it was a number one prize winner of a solid loaf of bread.

From The Vagabond Table


The thing is… it’s a GREAT slicing bread. Nice, thick, gorgeous slices of bread, toasted up for breakfast with a slather of butter is perfection. Jam is nice too, but I must say, even after trying this bread with homemade jam and apple butter, I'd take regular ole' butter with this bread any day. Ohhhh good heavens.

From The Vagabond Table


As I contemplate my baker-tendencies, I’ll comfort myself with awesome toasty breakfasts as I watch autumn start to creep in and surprise me with yellow leaves and chilly nights. I hope by now you've conquered your yeast-based fears (like I have!) and can do the same.

1 comment:

claire said...

hey mama!!

made this bread last night- delish!!

sweet, lush and rich- had it with roasted tomato soup. i made grilled cheese with the bread, but it really didn't need the cheese!