Nothing transports me to a happy place faster than the smell of bread baking. There’s something comforting, something happy, something thoroughly warming to the soul about that yeasty, nutty aroma.
Even as a child, bread-baking time was a favorite for me. I’d “oversee” the operation as my mom carefully measured out and then kneaded her delicious doughs. Waiting for them to rise was the hardest part… I never could resist peeking under that dish towel. To a little girl there was something other-worldly and magical about seeing the dough double and tripled in size. In fact, even as a big girl, it’s still a wonder to me that such simple ingredients can work together in such perfect harmony.
Now, it’s not just my sentimental side flying the bread banner; Practical me is in love with the versatility of making my own dough. In fact, not only are there limitless add-ins – fruits, nuts, veggies, chocolate, cheeses – but most any bread recipe can be adapted to suit any meal of the day.
Carl Smith’s Date Pecan Bread, for example, is a perfect way to start off your morning. With its hearty, slightly sweet flavor, this bread is ideal for pairing with a steamy cup of coffee and just a whisper of fruit jam. That said, however, have you ever tried serving a sweet bread like this with your dinner? My goodness, once you do you may never stop! Try this served alongside glazed ham… It is an unexpected pairing of unmatched flavor.
Another favorite Blue Ribbon recipe is Reta Smith’s Southwestern Green Chile Cheese Bread. This savory stunner is simply marvelous eaten along with a big bowl of tortilla soup for a filling lunch. But what we recently discovered is how a slice of Reta’s bread can also kick-up breakfast time! A fluffy Southwest omelet and a slice of toasted chile cheese bread is about as good a way as I can imagine to get my day off on the right foot.
“This is worth the trouble,” says Reta of her homemade chile bread. “It is most flavorful and the taste and aroma is fantastic!”
Working with homemade doughs may be new to some you, but don’t let yourself get intimidated! The active dry yeast that most bread recipes call for is now available in small individual packages that make measuring and proofing (or “activating”) the yeast a breeze.
Most packages contain about two and a half teaspoons of yeast, but it’s a good idea to still do your own measuring. Like any baking project, following a bread recipe to a tee is important. Too much yeast will not only affect your bread’s texture, but can also give it a sour flavor. And I don’t know about you, but I insist that everything (and everyone) sour or bitter be left at the kitchen door.