Skip to main content

From a Year in Bread : White Sandwich Loaf

A few days back, I took a bread baking challenge upon myself. If you missed the plot first time round, the idea is that I will follow the three bakers from A Year in Bread in their year long one-bread-a-month odyssey. I even have a partner now. Siri wrote to ask if she could join me in bread baking; and I sure can do with some more prompting.

I'd done the March pizza recipe already, so both of us moved promptly to April's pick - the famed No Knead Bread. But it was not to be. I made it first and while it wasn't a disaster, it just wasn't good enough. Siri decided she didn't want to do the No Knead bread either so we moved on, instead, to the May bread. Which happens to be something on my mind for a long, long time. I've always wanted to bake a whole loaf of bread and in May 2007, the trio baked white sandwich loaf.



I picked Susan's recipe, which is just what she calls it - an easy basic white sandwich bread. Her recipe is for 3 loaves, so I divided everything by 3 to make my one loaf. And because she gives an option to use water or milk to knead the dough, I made it with half of each.

The bread took a little longer to bake in my oven than Susan's 35 minutes, but it came out with a fabulous crust and a perfect interior. My first loaf finally, and I can't believe how good it is. Sandwich! what sandwich - the bread vanished along with a pack of butter before I could get to that stage.

Siri is baking today as well, and she might post depending on how her bread turns out. Stay tuned!

Comments

Prathibha said…
Thank you simran for dropping by..
Yeah definitely looking forward to meet you gals....
Priya said…
Prefect bread!!
Vaishali said…
That looks just delicious, Simran. Nice job!
Aparna said…
Happy to see bread anytime.:)
Perfect Loaf.
Have you tried Susan's Carrot Herb rolls?
notyet100 said…
good job,..:-)waitin for more,..
Soma said…
I had been a scaredy cat in bread baking... but love it now, esp. when i get to eat that soft warm loaf.. & yes they disappear soon with just butter. good job simran.
Bharti said…
Came out lovely!
Curry Leaf said…
Perfect Simran,I think I too should join you,is it ok?
Siri said…
*booo* mine was a total disaster Simran. and the worst part is I dont know what went wrong. :( I felt so bad. But urs looks so good Simran. I am happy the way it turned out for you. :))

Guess, we should move now to the next one? What say?

Cheers,
Siri
Lebouffe said…
Hey, where do you get the yeast from? Which brand is good.. my bread's turned stone twice.. Thankfully, I just tried a handful dough for sample...
- Naina

Popular posts from this blog

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

Summer Garden

Think of healthy food in Mumbai and Bandra immediately comes to mind. When these Bandra hipsters are done hanging out at Yoga House and head to work to Lower Parel, there are the likes of 212 All Good to lunch at. But try eating healthy food outside of these two neighbourhoods and your choices are a couple of sad salads tucked in the corner of restaurant menus.

Summer Garden is changing that for Powai. Set a tiny bit away from the busy Central Avenue, the outdoor cafe is right next to Hakone entertainment centre. It twinkles with fairy lights at night and pets are welcome all day (they even get their own treats!). We sit down with our freshly squeezed juices to chat with the young and bubbly chef Suchin on her food philisophy.

Cute handwritten menus aside, there is much to love about how they cook at Summer Garden. Nothing comes our of a jar or a bottle. There is no refined flour or white sugar or refined oil in any dish. They soak their whole grains and bake their own bread and jui…