What’d You Do Last Weekend?
If you can get your hands on a heritage bird called a Poulet Rouge, try some of the recipes from my recent challenge!
Sandwich Bread
With 10+lbs of bread dough in our freezer, I decided to pull some out today and make a simple sandwich loaf for this week's lunches. Without the added time spent mixing, kneading, and resting the dough, this bread was lightening fast. I had defrosted it in the fridge the previous night so it was good and awake, and I pulled it out this morning to shape it and let it complete its final rise. Because it was so cold I left it to proof for 2 hours instead of just an hour - and I'd lined the pan with olive oil instead of butter, generously coating the top and sides of the loaf before letting it rest. When it went into the oven it had a lovely sheen and fruity smell, and it came out with a crispy bottom and a terrific color.
