A warm, slightly yeasty aroma flooded the house as my first loaf of home made bread browned in the oven.
The kids were so excited, they had to keep checking its progress. To see how it had changed. To make sure it was still there. As though it was some sort of delicacy like pie or cake or similar. You wouldn’t think a humble loaf of bread would illicit so much attention.
For dessert, after dinner last night, all anyone wanted was a slice of bread. Amélie’s with peanut butter and peach jam. Mr. Pear Tree’s and mine with Marmalade. Oliver’s with marmite.
I must admit, it was a bit of a triumph for a first crack at it. I suppose it could have been a touch lighter, and I think I’ll cut back a tiny bit on the yeast next time. But all in all I think my baker’s daughter’s genes came through – thanks to some help from Jamie Oliver, who supplied “The Perfect Basic Bread Recipe” in his cook book, Jamie’s Kitchen. I substituted white flour with whole wheat, but everything else was the same.
It turned out to be so quick and easy – and appreciated – I’ll definitely be trying it again. Maybe with some herbs or raisons or cheese next time.
– Words and photos by Lori-Anne Poirier