So I guess what I did this evening was go food shopping, fix and upgrade this blog (it was down for 24 hours, give or take one), and baked a batch of potato-sour cream bread. That’s a recipe from a recent book. It’s a recipe that’s good enough to buy the book for, if you like fairly substantial white bread like Pepperidge Farms or Arnold. That’s The Flying Biscuits Cafe Cookbook<\/u> by April Moon.<\/p>\n
But, oh no! I just peeked in the oven. I let the loaves rise too long before starting to bake them, and the bread is poufing over the top. It’s likely to be fluffy white bread. Oh well.<\/p>\n
Usually I like to make bread with whole wheat, or rye flour, or cornmeal, or maybe oatmeal, but every once in a while I want some toast that’s bland enough to taste the jelly without the bread flavor getting in the way.\n<\/p>\n
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So I guess what I did this evening was go food shopping, fix and upgrade this blog (it was down for 24 hours, give or take one), and baked a batch of potato-sour cream bread. That’s a recipe from a recent book. It’s a recipe that’s good enough to buy the book for, if you … <\/p>\n