Thursday, May 8, 2008

Two Yeast Breads

Many of you may have noticed that serious bread baking seems to take place largely on Wednesday and Thursday, the days I don't go in to work in Red Hook. Yesterday was no exception, I came home early in the morning and set up two (moderately) quick yeast breads, a version of Rose Levy Berenbaum's Jewish Rye Bread and a raisin Semolina Sandwich Bread from Local Breads. Both are soft, sweet, forgiving breads, good for breakfast and dinner and for eating by the fistful. They are a tribute to the pleasures of having a few hours around the house, basic methods, basic ingredients, big return.

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