Tuesday, July 30, 2013
Yeah. Me, too.
I wanted to share this anyway because it's still so good...we just won't look at the bottom of the loaves.
So I've posted this link before with the bread recipe I always use. It's very simple, and it's very yummy, but sometimes I just need....more.
I'm sure Bird could attest to how difficult that makes me at times.
Tonight for dinner, I'm making lasagna (which I'm doubling the recipe, packaging it, and freezing half for another day) but I wanted some bread to go along with it. Since our grocery budget for the week is maxed, I opted to make some, but the basic bread just wasn't doing it for me. I decided today, I'd go for an Italian-inspired carb.
Instead of putting the loaves in loaf pans, I free-handed them onto some parchment paper to have more of a rustic feel. I covered them, let them rise, and then brushed a layer of olive oil on top.
Now here is where I did a step that I've discovered I truly love doing when I'm making bread that I want to be crusty yet chewy.
As soon as it comes out of the oven, butter up the top crust.