Bread
Breadcrumbs
My New Kitchen Scale
I have long wanted to bake my own bread. Regularly. I make so much of what we eat and bread should be on the weekly prep list. But even though my rustic bread recipe is easy, I wasn’t up for kneading it every weekend.
Over the holidays we were talking with good friends of ours about this bread dilemma of mine and a few days later I received this life changing book in the mail by Jim Lahey called My Bread: The Revolutionary No-Work, No-Knead Method along with a beautiful red Le Creuset pot, and this amazing kitchen scale.
I have been making bread every weekend since and it couldn’t be easier! (You can also find the recipe in the New York Times.)
Soft and chewy on the inside with a super crunchy, awesomely dark, crust on the outside. And with all the extra bread, I can make panzanella, croutons, and a big supply of plain bread crumbs all the time.
To make bread crumbs, cut the bread into small cubes and place on a baking sheet. Let them dry out overnight. Then bake them in a 400 oven for 8 to 10 minutes. Let cool and then pulse them in the food processor until crumbs form, up to 2 minutes.
Let me rave about this kitchen scale for a minute. Exactly perfect measurements every time. It is one of those life altering I-can’t-belive-I-didn’t-have-this-in-my-kitchen-forever gadgets.
If you want to make bread buy this book, get the equipment and go for it. It is really revolutionary and well worth the investment. Or get someone to get it for you as a gift! .