You might be thinking why another bread post.
It seems like I have all these bread shots from before the move.
Maybe all these posts are to console myself for not having been baking bread in the past couple of months.
Maybe all these posts are to encourage me to try again.
See, it wasn't just the move that threw me off my bread-baking routine. I had been discouraged of late with my breads because it seems like they're not rising as much as I would like. The past two Deli-Style Ryes I baked are nowhere the "glory" of the first fluke loaf.
Still trying to figure out why I can't get the flukiness back.
In any case, without further ado, this is another bread I tried from Artisan Bread in Five Minutes a Day a while back. I don't know why I picked this bread.
Maybe I thought it was exotic and different, which it certainly is.
Note: JS asked me to pick a bread from the book, and this was what I chose! How quickly she forgets.
The bread was infused with the fragrance of cardamom, which is a most welcoming fragrance. The recipe called for anise seeds but we did not have those on hand. I substituted fennel instead. I'm not too crazy about fennel seeds so I halved the seeds required.
The recipe also called for doing something for the top of the bread but I must have been too lazy to do it. I sprinkled brown sugar on top instead.
It was good bread and we had it with some Cream of Fennel soup.
We also had it with something that will be revealed shortly. [See Tea-smoked Salmon Sandwich with Sweet Dijon Mustard.]
Breads we've done from the book:
Artisan Deli-Style Rye Bread
Swedish Limpa Bread
European Peasant Loaf
Olive Oil Bread with Onions and Olives
Other breads we've made before:
No-Knead Bread, Two Kinds
Sesame Seed Buns
Potato Cornmeal Foccacia
Whole Wheat Challah