Monday, 4 February 2013


More and more often I bake bread at home and survive on that for a week, instead of buying two small loaves and keep in the freezer. I am not an attentive breadbaker; it is minimum effort, as little kneading as possible, but it tends to turn out well nonetheless. I am thus sceptical when encountering bread baking advice that refer to taking your time and kneading the dough for x hours (ok, usually not HOURS, but you get my drift), etc.

Now, if I could ever get around to making onion soup to have with my bread..

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Be nice!