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xposted to IJ and LJ
I love bread. I have always loved bread. Bread for breakfast, for dinner, for dessert, any and all kinds of bread. For several years, we went without because Webster had been diagnosed as having celiac's disease. Celiac's is "a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley. Gluten is found mainly in foods but may also be found in everyday products such as medicines, vitamins, and lip balms" (from here).
It was a pain, especially living here in the Wine Country where our artisan breads are known and loved. Within three miles of where I live is a world-renown bakery, and fewer than thirty miles away are a number of others equally well known. For my birthday, we go to a restaurant in San Francisco with its own bakery that puts the most delicious bread imaginable on the table, with fresh local olive oil.
We had to give all that up for years. I know that others suffer much more, and that we are lucky. And we were luckier than we knew because eventually Webster got a new gastroenterologist who ran the tests and discovered that, whatever is wrong with him, celiac's isn't it. We could eat bread again.
Almost at the same time, I discovered the New York Times's recipe for no-knead bread. When I was a kid I'd made bread a lot; I loved the kneading, and watching the dough rise, and oh, the flavor. But when I grew up I somehow lost the knack. The bread wouldn't rise. The crust was too hard. The bread lacked flavor. I decided that the yeast no longer loved me, and gave it up.
But now, armed with the NYT recipe and medical permission to eat gluten again, I tried my hand. We loved the results. Unlike me, Webster hadn't grown up in a house with fresh bread, so this was new to him. At first, he would eat about half a loaf at one sitting! Oops. Not good for his tummy, even if he could eat gluten. But it was soooo good.
Not long ago, I started hearing about another no-knead recipe, Artisan Bread, one that lets you make one big batch of dough and then bake whenever you want (recipe here). I think MRKinch mentioned it? Whoever did, I bless her. Now we have fresh bread literally every day, and if Webster wants something dessert-ish and quick, I turn some of the dough into little cinnamon buns or plain rolls that he slathers in strawberry jam.
I'm so enthusiastic about my breadmaking that I've documented it! So if you dare, here is ME making BREAD!
( Seriously, links to BIG pictures of me making bread )
I love bread. I have always loved bread. Bread for breakfast, for dinner, for dessert, any and all kinds of bread. For several years, we went without because Webster had been diagnosed as having celiac's disease. Celiac's is "a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley. Gluten is found mainly in foods but may also be found in everyday products such as medicines, vitamins, and lip balms" (from here).
It was a pain, especially living here in the Wine Country where our artisan breads are known and loved. Within three miles of where I live is a world-renown bakery, and fewer than thirty miles away are a number of others equally well known. For my birthday, we go to a restaurant in San Francisco with its own bakery that puts the most delicious bread imaginable on the table, with fresh local olive oil.
We had to give all that up for years. I know that others suffer much more, and that we are lucky. And we were luckier than we knew because eventually Webster got a new gastroenterologist who ran the tests and discovered that, whatever is wrong with him, celiac's isn't it. We could eat bread again.
Almost at the same time, I discovered the New York Times's recipe for no-knead bread. When I was a kid I'd made bread a lot; I loved the kneading, and watching the dough rise, and oh, the flavor. But when I grew up I somehow lost the knack. The bread wouldn't rise. The crust was too hard. The bread lacked flavor. I decided that the yeast no longer loved me, and gave it up.
But now, armed with the NYT recipe and medical permission to eat gluten again, I tried my hand. We loved the results. Unlike me, Webster hadn't grown up in a house with fresh bread, so this was new to him. At first, he would eat about half a loaf at one sitting! Oops. Not good for his tummy, even if he could eat gluten. But it was soooo good.
Not long ago, I started hearing about another no-knead recipe, Artisan Bread, one that lets you make one big batch of dough and then bake whenever you want (recipe here). I think MRKinch mentioned it? Whoever did, I bless her. Now we have fresh bread literally every day, and if Webster wants something dessert-ish and quick, I turn some of the dough into little cinnamon buns or plain rolls that he slathers in strawberry jam.
I'm so enthusiastic about my breadmaking that I've documented it! So if you dare, here is ME making BREAD!
( Seriously, links to BIG pictures of me making bread )
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