She even baked these tasty shortbread biscuits with one end coated in chocolate. How decedent! I had one this afternoon, accompanied by a cup of rooiboss tea, and the biscuit melted in my mouth. Great effort, love.
Why does freshly cooked bread smell so good? Does it take us back to our childhood, or bring back memories of the first time you had a mouthful of freshly cooked bread straight from the oven? Maybe both, but I have read that if you want to sell your house during an open inspection day, either brew a fresh pot of coffee or bake a loaf of bread. Apparently it helps visitors relate to a homely environment and you are more likely to sell your home. What a mighty power freshly baked bread must have over us. I know it has the same effect on me. Whenever I smell our freshly cooked loaf, it makes me feel at home and gives me a warm fuzzy feeling.
Kim and I bake bread every single day, and I have probably said this in a previous post, but it costs us about $1.10 a loaf, counting all materials and energy costs. Try and buy a decent 850g wholemeal loaf at Bakers Delight for that price! We make either normal tinned loaves, big or small, or rolls as in the photo above. One day Kim even made garlic monkey bread, but I will let her tell that story. It is about time she wrote a post!
im getting close to baking our bread..i suggested it to my husband the other day and he said no way! lol- reckons i will run my milk down if i fit in any more! so, i will do it in a few months i think, especially as i paid $8.00 yesterday for a sliced organic spelt ( weighed as much as a house brick tho)! goo don you both, and those biscuits look like just what i need with this cup of tea.
Mate its 6.30 am and if just oppened my blog roll to spy some of Kims home made bread and biscuits, well my mouth is now salivating enough to solve the water crisis, I think ill have to go and have some of that shop bought poison, toasted of course, with a generous helping of sardines.
I have a 12 year old starter for sourdough that gets used about every 10 days. Otherwise I make white bread or wheat, using traditional yeast.
Living in San Francisco, we have our own particular bacteria for sourdough that creates a legendary loaf to “die for.” I often use part rye flour because I have German roots and the flavor is particularly pleasing for me (and now my loved ones).
There was a time in my life when I would have to throw away unused flour that had expired. Now, I have nine flour containers: all-purpose, bread, whole wheat, cake, pastry, course-ground rye, fine-ground rye, potato, and rice. I spent eight weekends trying to perfect the pretzel. My family was happy but I never quite made it to Munich’s beat. Still, they were quite tasty.
I once asked a baker friend of mine (mate to most of you) why it was that his restaurant loaves tasted so much better than his commercial store loaves. He put it quite simply: The loaves for stores were expected to be able to sit on the shelves at least 5 days and then in the home for a week. The ones for the restaurants were expected to be consumed the same day. Obviously, the formula needs to be different.
Oh Kim,
10/10 for for artistic presentaion of the biscuits.
Phil