In Europe, bread (and carbs in general) is held in high regard. Parisians indulge in crusty baguettes, the Italians tear into discs of savory focaccia, and the Germans slice up loaves of dark, rich rye. For them, bread making is an art form that is enjoyed everyday.
It looks as if this European view of bread is slowly creeping into American kitchens and restaurants. Bakers are getting inventive and incorporating ingredients like beer, artisanal cheeses, and exotic nuts into their dough. Home bakers are creating their own starters for sourdough and becoming experts in quick breads, muffins, and scones.
I’m excited by all of this bread talk. I, myself, have started to turn my kitchen in to a regular boulangerie. I’m hoping this trend will take hold in your homes, allowing you to enjoy the classic taste of homemade bread.
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I tried the Dilly wheat bread from this months magazine. Really good and easy to make. A little extra Dill Weed would be better even.
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