I don’t make bread very often. It always feels like it will be too hard and labor-intensive. But really, all you need is time (mostly inactive) and practice. This week’s Cook the Book Fridays recipe gave me the chance to flex my bread-making muscles and it was fun!
Multigrain Bread is a delicious, crusty loaf of bread. It uses mostly bread flour, with a touch of whole wheat pastry flour, plus pumpkin seeds, sunflower seeds, millet, flaxseeds, and poppy seeds for interest. I was happy for the bulk section at Whole Foods this week!
This was great bread recipe. Everything worked for me as written, except I had to add a bit more water to my dough (not unexpected as I often add water to bread recipes due to my dry climate). I really like the technique of baking the dough in a Dutch oven; it give the bread a nice crust.
My bread turned out great! One of the best loaves of bread I have ever made. It is delicious toasted and was also nice for sandwiches. I will definitely be making this one again.
I also caught up on a recipe I missed a few weeks ago: Coffee Crème Brûlée. I love Crème Brûlée but don’t make it very often. I think the last time I made it was for French Fridays with Dorie back in 2011.
What makes this Crème Brûlée special is the addition of coffee and Kahlúa to the custard. It tasted like a cafe au lait! Add that caramelized sugar topping and I was in heaven.