A Hamburger Today
Bread Baking: Bread Machine Caraway Rye
Now that the weather is warmer, my bread machine has been getting more of a workout. When it's really warm, sandwiches are often on the menu for dinner, but I still want homemade bread for those sandwiches.
Sure, it doesn't make a lot of sense to heat up the house baking bread, just so I can eat a cold sandwich later, but fortunately the bread machine doesn't heat up the house much at all.
The vinegar in this loaf adds just a bit of the tang that you'd get in a long-fermented dough. Yeah, it's a little cheater move, but sure makes a good loaf of bread.
If you don't have a bread machine, you can use this same formula to make a standard loaf of bread - but increase the yeast to 2 1/4 teaspoons.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie.