Most of my posts on this blog lately are for things from The Baking Bible bake-through, but once a month, I’m also baking from The Bread Bible. I’ve said it before, and I’ll probably continue to say it every time I post about yeast-based breads: I love baking bread. It’s so forgiving. Even though I have no serious trouble with complicated multi-step recipes where you have to be involved for every single step of the recipe, and if you look away at the wrong second, it’s ruined (think caramel), I love that with bread, you do some stuff, then you let it sit for a while, then you do more stuff, then you let it sit again, etc. That means you have to plan ahead a little bit, but it means you can fit lots of other stuff into a baking day. Rose says she’s developed a better recipe for Challah, which is available here, but I just used the one from the bread bible.
eatsndrinks.ca 