Anyone of a certain age may remember that old TV commercial for Jiffy Pop popcorn, with the tag line, “As much fun to make as it is to eat!”  This week’s bread in the Bread Baker’s Apprentice Challenge, Pain de Campagne, reminded me of that tag line.  Peter Reinhart says that this is the perfect [...]

Read Full Post »

  There is a wonderful Italian meringue-type cookie called, “Brutti Ma Buoni.”  The literal English translation is “Ugly but Good.”  This week’s bread, in the Bread Baker’s Apprentice Challenge, Pain a l’ancienne, reminded me of those cookies.  It also brought back memories of my dating days, before I was married, when I would go on blind dates.  I would ask [...]

Read Full Post »

In week # 20 of the Bread Baker’s Apprentice Challenge we encounter Peter Reinhart’s  “Multigrain Bread Extraordinaire.”  He claims that “this bread makes the best toast in the world.”  That’s a pretty bold claim.  Toast boasting is not something I take lightly.  I was looking forward to testing and toasting this bread.   This is a [...]

Read Full Post »

I would never consider eating the same thing for dinner every night for two years straight, yet I went through a phase where I ate 2 slices of rye bread, toasted with salted butter and sour cherry jam every morning for breakfast for about 2 years.  Every morning, the same breakfast!  I have since moved on, [...]

Read Full Post »