I tried a new bread recipe today… ‘Many-Seed Bread’ from Peter Reinhart’s “Artisan Breads Every Day” book that I bought myself for Christmas.
Well, okay, day after Christmas my 16 year old dragged me to the mall and the saving grace of it was that I spent 2 hours in Barnes & Noble. I love Barnes & Noble (plus it spared me from stabbing myself repeatedly with something sharp inside of Forever 21… and getting escorted from the mall).
A link to the book on Amazon shows that I could have purchased it much cheaper online (especially since I am a prime member), but at the end of the day, I’m happy to help Barnes & Noble so that wonderful stores like that do continue to exist (and I don’t get arrested causing disturbances at the mall). It’s a public service really.
I do have to say, many breadmaking books (well, the good ones anyway) can be difficult to follow–or way too much work. I want artisan bread but I also have a life. There wasn’t a photo of this bread, but here is mine. This is a 2-day bread… make the dough the night before and you can actually keep it in the fridge up to 5 days.
This made one substantial loaf and 5 rolls–the book has excellent direction on the shapes and size pans and how much dough (in weight) you need to make each shape. This is important because the amount of dough will determine how long to bake it. You don’t want to do all that work and then undercook it.