Making bread is a labor of love and one of the true joys of the cooking experience. Too many people are intimidated from making any dough calling for yeast and shy away from recipes using it. They feel that yeast reacts in a tricky and temperamental fashion and is not sufficiently dependable for their ability. Not so. Yeast doughs are very generous and forgiving. They will wait for you in the refrigerator or in the freezer. Simply follow the directions carefully and you will have perfect results every time.
Let me assure you that the breads in this chapter are not difficult and after one or two attempts they will even become routine. The Baguettes are exceedingly delicious and wonderful with wine and cheese. Who does not love Buttery Croissants, tender and light as air. The Brioche serves majestically. Serve it with cheese or pate or as an accompaniment to soup or salad. I like to serve the loaf whole and let everyone tear off as much as they want.
Sour Cream Muffins with Apples and Oranges has the deep and delicious flavors of the fruit and is very good, indeed. And a few quick breads are a delightful accompaniment to a glass of wine or a cup of hot cider.
When we were growing up, many were the times
when we awakened to the aroma of bread baking in the oven. The
memory of those mornings, enjoying fresh, warm bread, lavished
with sweet whipped butter and honey still fills me with nostalgia.
How long and lasting are the simple pleasures of childhood.
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