Hot cheese bread: grip it and rip it! | King Arthur Flour - Bakers’ Banter
Hot cheese bread: grip it and rip it! | King Arthur Flour - Bakers’ Banter: "
If you’re a yeast bread baker, you know that different loaves provoke different visceral responses. There are sandwich loaves, golden brown and perfectly domed, that seem almost too beautiful to cut into. And there’s country sourdough bread, whose occasional lack of beauty is made up for by its enticing aroma. Focaccia begs you to cut it into squares and dip it in seasoned olive oil; a baguette makes you bend down and listen to it ‘singing’ as it cools.
But one response all homemade yeast breads invoke in common: they all say RIP INTO ME RIGHT NOW.
Hot-from-the-oven bread envelops your house with a yeasty aura of warmth and comfort. But it’s not enough to simply enjoy the aroma of bread, or to admire it as it cools. Though you’re cautioned not to cut into a hot sandwich loaf, lest your precipitous cut turn it gummy (and yes, if you cut oven-hot bread, that does happ"
(Via Slashfood.)
Must…make…bread. Wow.
Friday, June 6, 2008 at 7:11PM
Reader Comments (2)
If only this could be made in a gluten-free fashion... alas... that is not to be. It would be called "Hot Crumbly Cheese Bread, eat me immediately because the cheese is the only thing holding me together". If I dare you to try, would you?
It's going to take some studying and practice before I'm ready to try a good gluten-free bread. Though, honestly, it's not like a regular loaf of this would last until it's cooled, either, so maybe the best idea is to just eat it warm in any case. ;)