I’ve been trying to expand my baking repertoire beyond variations on my almost no-knead bread. Since I love the taste of popovers, I thought I’d make an eggy bread that’s somewhere between popovers and French bread. So I made some Challah, a Jewish bread.
I baked a couple of loaves of homemade bread over the weekend. I used Michelob Ultra Amber for both of them and they tasted great. The first loaf was my basic no-knead bread:
As regular readers know, I’ve been experimenting with homemade bread for months now. In retrospect, I handicapped my learning process by adopting and abandoning several different methods and recipes before perfecting one. After initial success with a no-knead bread technique, I decided to stick with it. Over time, I incorporated techniques and suggestions from several sources and ended up with a pretty foolproof recipe.
Like I’ve said before, I’m trying to get better at baking bread. Last week I tried a no-knead ciabatta recipe and was only somewhat pleased with the results. I decided I’d try again, so I made another batch of dough on Saturday. On Sunday afternoon, the dough was ready for the oven. I know what you’re thinking; what kind of man spends all day in the kitchen when there are football games on? Well, I addressed that dilemma when we remodeled the kitchen:
Thanks to my new TV and my island on wheels, I can watch football and cook at the same time.
