Today marks the inaugural posting of the newly re-launched "Tuesdays with Dorie". They made it through the first book and are now starting up again with Dorie's wonderful "Baking with Julia".
Nana and I are cautiously optimistic that we can keep up with the schedule, but to hedge our bets we decided to truly take turns with the Tuesday recipes. Fridays will continue with the dual posts (notice I did not call it a "thrown down" :) but we are definitely spacing out the baking efforts and calories on this one.......
A few years ago, Tricia and I both had bread machines
which were the big rave then, but it is not quite the same as
when you see your own dough rising from scratch
and become a beautiful loaf of bread.
I have to admit the size of the pans were too large
for this recipe, but the result was great.
Dorie mentions in her instructions to turn the bread out
of their pans about 10 minutes before they are ready to come
out of the oven, and believe me it makes a big difference
in the finished color of the loaf.
It was difficult to wait for them to cool before slicing
into the loaf, but well worth the wait.
The first thing hubby wanted was a grilled cheese sandwich.
I'm considering some French toast, which I love.