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]

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.