Not All Flour is Created Equal, Following Instructions, & Twisted Baking

Here are more kitchen adventures, as must be obvious by the title. My partner’s renewed culinary fervor provides various informative results. For example, his repeated baking of an old (delicious) Alton Brown ‘very basic’ bread recipe illustrates a certain flour as superior to all others we’ve purchased, yielding perfection through and through.

I took it upon myself to read the packaging notes. One never knows what one might glean. These companies want to sell their product and often share supposed insider claims, recipes, and whatnot. This manufacturer advertises a consistent protein level lacking in other brands. I wonder… maybe that’s the difference.

Then I discovered a recipe for Tuscan style herbed bread listed on the back. Yum. And easy, by the look.

Never having baked loaves outside of a dedicated machine, I decided to have a go. My fresh made bagels, after all, turned out well in past. And those require multiple steps beyond what this demanded.

My Tuscan style loaf turned out awesome. I even divided the raw dough into three strips and braided them (hence, ‘twisted’ baking – sorry – heh…). Warm and dipped in herbed olive oil, the slices taste delicious as anything we’ve enjoyed dining out.

Toasty...

Do you enjoy Italian seasonings? What's your favorite use for them?

-