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. 
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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