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Breads
I love baking fresh bread. Baking bread is one of those things that is just hard enough to make you feel like you've done something, yeteasy enough for nearly anyone to do pretty well.
If that isn't cool enough, you get to experience the wonder and magic of active yeast. (And magic it most certainly is) The key with this sturdy bread is to slow the first rise down to 1 or 2 days. In prolonging the rise one gets wonderful flavors in return...flavors that emerge when yeast devours carbohydrates, transforming them into sugars, alcohol and gas. No, that doesn't sound right. To cold and scientific. What I meant to say is.. well...after a day or two in the fridge, MAGIC happens.
This is a simple recipe that always impresses. The challenge here is to get the stretching of the dough down... too thin and the cracker will be brittle and burnt... to thick and it wont give a satisfying "snap" when you break it into shards. Don't be surprised if your first batch has a little of each and a lot in between.
This is a hearty, yet soft bread with a good crust. Perfect for sandwiches.
