bread that isn't cheepy white has been inching it's way up in price - it's almost four dollars for a loaf of nice sliced bread.
and bagueettes are cheeper but the don't last a day before turning stale (which i secretly like for tea in the morning).
nils, who is living in the cottage (dads house) right now has been experimenting with different flours and yeast - wild and kefir mostly - and he has been turning out some damn fine breads. so i bought some new bread flour and i have been making bread for gio and i for the past few weeks.
i started thinking about when my mom would bake bread. it was alway hot and perfect! she made a honey white. i can even remember her showing me how to proof yeast with the honey, and when you did it right how the yeast puffed up in soft pellows above the water/honey. but i could not for the life of me remember the recipe. but there was one place i thought that might have it written down the montissori school of mc leans cook book. i knew that all three of my aunts favorite recipes are in there. and there it was page thirty-six "mother's white bread" with note "this is the bead my mother baked almost daily during the war". so i have chosen grandma parasines bread as of the almost daily baking for us.
i am wanting to experiment with other breads... infact my father and mother in law - seu valomr e ma helena - gave me a brilliant bread cook book in portugese. i can understand half of it - most of the ingredients repeat over and over i just need to learn a little more kitchen portuguese and i'll be right there.
