But pastrami sandwiches still go on Jewish rye, of course.

[amanuensis1]

I don't do new years' resolutions, but I think I'm making one this year: I'm going to eat as much white bread as I please. I love white bread, and white rolls, and naan, and pita chips, and pizza, and Crazy Bread and all of its ilk, and those thick sweet doughy rolls you only get at Chinese restaurants, and the next time the bread basket full of hot butter-glazed yeast rolls comes my way at the restaurant, my reaction is not going to be, "Whoops, don't want to fill up on just bread, now," instead I'll say, "Bread! Doggie-bag my main course, my good man, I'll just dive in face-first."

Comments

[adina-atl.livejournal.com]

There are (in my opinion) two tests of an accomplished baker: their ability to make an excellent plain white bread--no fillings, flavors, or frills--and their ability to make an edible whole wheat breadd. I do well at the first and cheat at the second by using half white/half wheat flour.

[amanuensis1.livejournal.com]

Baking is HARD. I recently had a discussion about how anything involving flour is tricky. How to blend it, how to knead it, how not to get it all over the floor... I pretty much have no patience for anything involving a rising time. But I'd love to nom your bread!

[adina-atl.livejournal.com]

Bread is easy; cake is hard. Anything with baking soda/powder is hard, while yeast is so forgiving.

At university, I lived off campus after my first two years, so our house became the gathering spot on Sunday afternoon/evening for many of our friends in the dorm. I would make plain white bread, the very simplest flour/yeast/salt/water fairly frequently as a snack because it was cheap and easy and impressed people. I never bothered putting in eggs or oil or anything else because it was always eaten hot out of the oven (egg and oil keep bread from going stale quite so quickly). A dollar's forth of flour and butter fed twelve to fifteen people no problem.