I'm prepping you. I'm luring you in with nice pictures of tomatoes (and one lemon), so that when I show you pictures of my failed "sun-dappled" croissants at the end of this post you'll only think about how nicely the sun plays on the baked goods, and you won't think about how much they don't look like how croissants are supposed to look. Hey, at least i'm giving you a heads up.
Wednesday, February 3, 2010
Monday, February 1, 2010
I’m just going to get right down to it: this bread is sooo easy. Make it, impress your friends. Just dump the ingredients in a big bowl. Mix. Wait a few minutes, knead it a bit. Refrigerate, wait a bit, and bake. Easy peasy, and it’s delicious. Make sandwiches with it, or toast it. Don’t be intimidated by the detailed instructions, they are actually very helpful. I made this recipe using regular flour (I found that there is not such a big difference between bread flour and regular flour here, and the difference is not worth the cost), and leftover brown rice. I used dehydrated onions, but you can most certainly use regular onions. You can find the recipe on The Fresh Loaf's website (where else?)