Remember that book, Make the Bread, Buy the Butter? Yeah, I never read it either. Supposedly it walks you through those things you're better off making yourself (nutrition-wise?, cost-wise?, complexity-wise?) and those you should just get at the store. Since I didn't read it, the only piece of advice I took away from it was what I gleaned from the title. Even that has taken years for me to implement, but among my list of culinary items to tackle in 2022 (including lasagna, bread pudding, homemade pasta, and a bakery-worthy layer cake) is to make bread.
So this brief post is really to chronicle that I'm at the point in my bread quest where I've moved from plain artisan loaves to a jalapeno cheddar variety that turned out fabulously. Looking forward to future varieties, and to hopefully getting the loaves to rise just a LITTLE higher. But really, I'm susprised how easy the bread is to make, and really from just 4 ingredients. I've heard certain ovens have a "proofing" setting to make bread-rising easier, but, come on, I'm a regular person. With a regular oven. I'll settle for a sunny spot on the dining room table.
Really I should be spending all this kitchen time writing, or at the very least reading, but I'm enjoying the change of scene. And the toasted cheese sandwiches.