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« Watercress soup with Easter nest | Main | Ham & shitake oeufs cocotte »

Apr 14, 2007



Oh dear me, I don't want to start baking bread again. I love cooking, but I don't seem to be able to do breadmaking without becoming completely obsessed by it, sourcing flour from different mills, and thinking experimenting and tinkering with different recipes all the time. Every step, the kneading, the rising, and the baking are sensuous and mysterious. It is the most magical thing you can do in the kitchen, take flour and water and little else to create something so different from the ingredients you started with, and so delicious and fundamental. It is the biggest culinary thrill for me, but I really find the whole of the rest of my life goes out of balance. It is the crack cocaine of the kitchen. Anyone interested in this should read Elizabeth David's English Bread and Yeast Cookery, a work of scholarship, and a social history, as well as a magnificent cookbook.


james, not big on baking myself (kneading and rolling dough are the tasks i loathe the most in the kitchen), i've just finished some brioche rolls with raisins, apple & cinnamon - a super easy yeast dough (which i used to be scared of)... and i agree: it's mysterious and very, very satisfying indeed!


Johanna, your blog is beautiful and so filled with wonderful recipes and talk. Keep it up!

Please have a look at mine: I'd be delighted if you'd like to add Mexico Cooks! to your list of food blogs. Let me know...

Mil gracias por tu tiempo.
Mexico Cooks!

Deborah Dowd

Question- Do I have to make a bread or can the entry involve bread? I have something I would like to post a recipe that I love but it involves already-made bread!

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