February 22, 2002, Newsletter Issue #45: Breaking Bread
Tip of the Week
Although I like using my bread machine to do the hard work of kneading and rising, I don`t generally like the way the bread is baked in a machine.
I much prefer to shape my loaves and rolls by hand, and then bake them in the oven. I find this provides a nice texture and superior crust, not to mention, the shape is much better this way!
There are so many bread recipes available to choose from, I thought I would share a few of my favourites to narrow down the search, and hopefully, these will become family favourites at your house as well.
Sandwich Rye - I usually need to make a double batch of this dough! It`s simply excellent slathered with butter while still warm, or used for sandwiches.
http://www.gourmet-tips.com/TipNL.asp?Tipid=68098
Cheese n` Onion Bread - I like this bread best when toasted and lightly buttered!
http://www.gourmet-tips.com/TipNL.asp?Tipid=68099
Simple Foccacia - Aromatic and full of flavour, this is a delicious addition to any Italian meal.
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