While home at my folks over the weekend, we made a loaf of Honey-Milk Raisin Bread, a delicious, yeasty treat that's awesome spread with lots of butter. As I sat down to share this recipe with you, it occurred to me that I already did -- over two years ago! So same bread, same recipe, same great results. As I mentioned in my post from August 2010, this was the first (and only) recipe that I've ever made using yeast -- I think that ingredient somehow intimidated me. My mom remembers her mother using yeast cakes to prepare homemade breads back on the farm - and recalls her wrestling to get the proper rise out of her dough. This recipe calls for dry yeast - those little foil packs in the baking sections of your local grocer - and it couldn't be any easier. Let me know if you try it.
Not a baker here, unless you count the bacon I cook in the oven. I don't think I've ever seen a yeast cake, I'll have to look for one. I'd have no idea how to use it.
ReplyDelete@Mike: Thanks for telling us twice because I didn't see the first post. I love toasted raisin bread in the morning and it's not something that I can get here.
ReplyDelete@Joseph: I'll try to remember to show you a yeast cake when you're in Paris because I don't think that I've ever seen them in the USA.
It looks so yummy, well done
ReplyDeleteI love bread in any form; such a wonderful and spiritual food.
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