After an experience that I found disappointing (Soft Pretzels), I needed to go back to the tried and true. This is a basic country bread I make regularly. Simple and yet, oh so good. I have now been making this bread for a few years and with me working part-time, I find more opportunities to make it. It is always a favorite with the family.
Eat it with butter and cheese, chocolate spread, jam... Toasted when it becomes a bit stale. And then as French toast when about 3 days old.
Eat it with butter and cheese, chocolate spread, jam... Toasted when it becomes a bit stale. And then as French toast when about 3 days old.
The dough coming out of the bread machine after the first rise and before kneading.
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The dough after kneading. I cut my initial to allow for steam and expansion. It will rise another hour before baking.
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Taking pictures
I looked up some advice about taking pictures of food. Focusing on the finished product (Hard to take many pictures in the best light and from the best angle when you're trying to hurry with the dough), what do you think? I tried to set it up in a simple but attractive manner. Comments?
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