Imagine coming home from a long day at work to the exquisite aroma of fresh baked bread and the most picturesque loaf of bread ever to grace your kitchen counter. Such has been my fortune over the past few weeks as Tim perfects his basic whole wheat loaf of bread. As thrilled as I am that Tim is honing his craft as a baker, I am also pleased that he’s writing about his endeavours on his new “Internet Weblog”.
This week he shares his “painfully simple” wholemeal loaf recipe. His description is succinct and straightforward, though use of gram measurements and a kettle may confuse his American audience. (To my American audience: get a digital kitchen scale and an electric kettle. Especially a kettle; imagine all you could achieve in life if you could quickly boil water!)
So how does the bread taste? Forget those nightmares about dense whole wheat bricks, Tim’s recipe results in a soft, moist brown loaf, better than the Spence’s, and my new choice for stock daily bread (provided Tim keeps on cookin’). My favorite way to enjoy his bread is smeared with mushed bananas and sprinkled with chopped walnuts. But I also love it toasted, under two of Tim’s perfect poached eggs.
I don’t know if he’s taking requests, but I’d like a similar recipe write up for his basic tomato sauce. We had it last night, arrabiata style, and spent the rest of the evening mmm-ing and aaah-ing about our delicious dinner.
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