August 25, 2011 - 3:58pm
What five breads do you bake over and over again?
They don't have to be your favorites, just the stalwarts, the ones you find yourself baking over and over again.
I guess mine would be:
- Olive Bread, Breads of the La Brea Bakery, Nancy Silverton. Why? I love olives and this is a near-perfect sourdough loaf.
- Fig-Anise Bread, Breads of the La Brea Bakery, Nancy Silverton. Why? Bike food; very dense and sweet; I can slice it like biscotti and it doesn't fall apart when I go cycling; also, I could live on dried figs.
- Pain Beaucaire, The Breads of France, Bernard Clayton. Why? Buttery mini-loaves for sandwiches; not unlike baguette, but somehow easier, better, more consistent.
- 60% Rye, Bread, Jeffery Hamelman. Why? I love pastrami on rye and Reuben sandwiches.
- White Bread Variation 1, Bread Baker's Apprentice, Peter Reinhart. Why? Makes the world's best toast (and French toast).