What would this blog be without a weekly report of our brunch? Well, I love the bread-making, obviously! This weekend, I baked bread for a friend’s birthday (to the left) and glazed it with olive oil, garlic, and rosemary. Otherwise, I used my first batch of bread that I made a few days ago and soaked it in egg, sugar, nutmeg, vanilla, and cloves and made some french toast. The key, of course, is to use substantial bread (so it won’t break apart) and soak it long and good. Delicious!
We had a quick brunch while the bread was baking, so I can head to the Bronx to prepare for Daniel’s Birthday dinner. I left the bread to rise overnight and baked it for 50 minutes on the medium crust setting. Shaping the bread myself, isn’t so much my forte. The dough shaped by the breadmaker, on the other hand, is beautiful. Machine 1, Umi 0, but I would rather forgo the shape for bread that’s full of bread-y taste. (Mmm yeast fermentation!)
