- I know exactly what is in every piece of bread that I eat, and I know what isn't in there --- no preservatives, chemicals, or high fructose corn syrup. Have you read the ingredient list for commercial bread lately? It's appalling.
- It's cheaper than buying bread.
- By making my own bread I appreciate every little bite that much more. I thought for awhile that I would eat less bread if I made my own, but now I'm not sure that's true.
- There is no packaging to dispose of, which is better for the environment.
- It tastes better than store-bought bread. (This excludes bread purchased from bakeries -- especially Alon's Bakery down the street! I'm really talking about mass-produced bread that is sold in grocery stores.)
- I love to bake, so why not do so every time I have the chance!
Since today is Saturday I will be baking for the week. I have on my list: Focaccia, Rosemary Bread, Honey-Wheat Sandwich Loaves, and Baguettes. The rosemary bread and honey-wheat loaves are old tricks that always please me, but the focaccia and baguettes are new. I have a recipe for focaccia that I've used for years with wonderful results, but today I will be trying a recipe from Baking at Home with the Culinary Institute of America. I have found this to be a very reliable book, and all of the bread I am baking today comes from it. I've never used a sponge to make focaccia, so that's exciting! Also, the baguette recipe comes from the same source. I'm a little wary of the recipe because it seems too simple. I've always been under the impression that baguettes are very tricky. Of course, I haven't made them yet so we shall see what happens!