So here we are...baking again. Thank God. Seriously. Grocery store bread really does suck. Eating that crap through my entire pregnancy almost killed me. Since the bouncing baby boy is now sleeping a lot better than before, baking once again commences.

This was a riff on Eric's Fave Rye. I forgot the sugar and caraway so it isn't really right. I plan on making it again.

This was my final formula for my everyday, I-need-something-tasty-that-I-can-be-lazy-with bread. The write-up on my new and improved blog is on my new and improved blog.

Next up I'm hoping to tackle San Joaquin Sourdough and some bagels. All this week.

Maybe a little too ambitious?

I made a batch of Eric's Favorite Rye, and was thrilled with the results.  Great recipe! If you haven't tried it, don't wait (find it with a search.)  As I was enjoying the bread I thought about how the caraway and rye would lend a perfect bottom note to the tang of fried green tomatoes.  They're easy to do: start with "mature green" tomatoes, slice 1/2", season with salt and pepper and allow to drain on paper towels while you set up the rest.  The crumbs were made by drying out some bread in a low oven, then giving it a whirl in a blender.  To fry, dip tomato slices in milk, then egg, then crumbs, fry to golden in shallow hot olive oil, serve hot.  (Tip, wipe out the pan between batches to avoid overly blackened bits.)  I tried this recipe recently with plain Panko bread crumbs, but they were not nearly as good as this batch made with Eric's Rye.  Enjoy!