So I guess what I did this evening was go food shopping, fix and upgrade this blog (it was down for 24 hours, give or take one), and baked a batch of potato-sour cream bread. That’s a recipe from a recent book. It’s a recipe that’s good enough to buy the book for, if you like fairly substantial white bread like Pepperidge Farms or Arnold. That’s The Flying Biscuits Cafe Cookbook by April Moon.
But, oh no! I just peeked in the oven. I let the loaves rise too long before starting to bake them, and the bread is poufing over the top. It’s likely to be fluffy white bread. Oh well.
Usually I like to make bread with whole wheat, or rye flour, or cornmeal, or maybe oatmeal, but every once in a while I want some toast that’s bland enough to taste the jelly without the bread flavor getting in the way.