Bread

I like to make bread. White bread, rye bread, plain, breaded, buns, you name it. It’s unfortunate, in a way, since eating bread means having a hard time keeping the weight down, but what can you do? You’ve got to factor quality of life in there somewhere.

Most bread recipes lend themselves to variations (single or multiple loaves, buns, whatever), so feel free to experiment. Here’s what I’ve got so far:

• Challah bread: a nice braided loaf in the Jewish tradition. When we lived in northern Québec (in a Cree community), people used to ask me to make it for their festivals (and they were … numerous). Always sure to please!
• Rye Bread without Sour Dough: a German staple. I grew up on the stuff, but it’s really tough to get the authentic stuff in Canada, as far as I can see. That’s not to criticize Rudolph’s or other bakeries, it’s just not the same as what I’m thinking of (though they’re good too). I tried a number of things, then had the bright idea of searching for an on-line recipe in Germany (duh—football!¹⁾Not to be confused with the Cro-Magnon d’oh which appears in the Simpsons as we used to say when I was a teenager). This is the real deal!