I don’t make this bread with sour dough starter or special yeast from bakery suppliers. It doesn’t require high-gluten bread flour. I don’t measure the loaf’s internal temperature midway into baking. I don’t proof the dough—heck, I don’t even knead it. And when it ... [Read More] [1 Comment. Please leave another.]
Serving scratch cooking recipes, frugal food tips and gimlet-eyed observations on freelance copywriting, marketing and family life for writers and other at-home workers.
