An Ode to Bread
16 Feb 2004, Posted by in food
Bread. The staff of life. It has captured my imagination for the past week, and I am happy to report that my loaves have been unexpectedly successful. I started out with simple wheat and white breads, but yesterday I turned artisan and made rye and pumpernickel. The rye is gorgeous — it tastes like a genuine, New York Jewish rye. And the smell…it has a sublime but subtle scent of onion that makes me swoon. I sent a loaf to my sister yesterday, fresh from the oven, and as luck would have it she had bought some corned beef that…