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I Bought Bread

'Boughten' Bread

"Boughten" bread.

On Sunday—though we didn't eat it until tonight. It's not that I couldn't have made it. We just haven't had a whole lot of time recently, and we picked our menu for today (meatball sandwiches) kind of hastily. So we had no bread in the house, and I happened to see this walking by the bakery department. By this evening it had started hardening (which I hadn't entirely expected), so we reheated it and split it for the sandwiches.

I also got it because I thought I might like to try and imitate the loaf, if it was any good. Well, it was; but I'm debating whether to go ahead with the idea. My idea of "Country White Bread" has a bit softer crust, and something that doesn't dry out quite so quickly. Maybe with a bit more sugar to it? I have a recipe for it in Everything Bread; maybe I'll make that on the cookie sheet rather than in the loaf pan. Just an idea.

What's the difference for you between Country White and just plain old White Bread? Do you have a preference?

God speed, and remember: All sorrows are less with bread.

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Comments

  1. MarySeptember 27, 2011 at 9:56 PM

    To me, country white would have a rougher texture and more casual shaping than a standard white loaf.

    ReplyDelete

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