Bread Disasters

December 04, 2009 :: Posted by - Summer :: Food :: (2) Comments

When I was a little girl my grandmother made homemade bread every day. Warm, fresh, good for me bread. And, like any typical little girl of my time, I complained that we weren’t like the other families who ate their bread already sliced and from a plastic bag.

If I only knew that one day I would be desperate to toss out that pre-sliced junk for the real stuff. Like my grandmother used to bake.

I have been trying to perfect my bread making ability for what seems like forever now. My curse upon homemade bread as a child bounced back and cursed me into a complete inability to make a good loaf. This one is too flat, that one is too doughy. This won’t rise enough, that tastes like cardboard. I’ve tried the bread for morons recipe, pulled recipes from Artisan Bread in Five Minutes a Day ( link), and from the picture above tried a recipe that everyone swore I couldn’t mess up. I think it is time for me to accept that baking bread will not be my specialty.

It almost pains me to say that. Imagine life without melting butter smeared on a slice of hot, fresh bread. Never again experiencing sandwiches made from thick, fluffy slices that I cut myself. What on earth will I dip into my soup broth if not a steaming slice that I just pulled out of the oven?

So here I am, begging, pleading, for just one more recipe. An absolute foolproof bread. One that will rise, be light and fluffy, taste like heaven, and satisfy all my memories of amazing bread. Also, recipes for hard as a brick yet doughy inside lumps of bread. Please?

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2 Responses to “Bread Disasters”

  1. Shannon Says:

    Summer, I wish a had a foolproof bread recipe to share with you. I have a more or less recipe for brown bread(meaning I do it more or less the same way each time but I don’t measure) that I use with freshly ground grains, and sometimes it is fantastic, soft, chewy and wonderful, and other times it’s, well, a brick. The key differentiator seems to be how long I let it sit around to soak (the grains), rest, rise, etc…the more time I allow the better it turns out.

  2. Melissa Says:

    Hi Summer,

    Your description of melting hot butter on a slice of hot fresh bread just made my stomach growl. I have never tried to make homemade bread because I’m just too intimidated by it. Like you, I want to make it. However, kudos to you for going for it…and persisting. I obviously don’t have a recipe to share but I hope you find that magical recipe and can enjoy fresh, hot bread straight from your very own oven.



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