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Breads
Appears in
Published 2008
Baking bread at home needn’t be time consuming. In reality, most breads require very little attention aside from the mixing and shaping process. You’ll need to be available to check the risings—both as dough and as the formed loaf, loaves, or rolls—of course, but that’s just a matter of taking a quick look.
The breads here fall into several rough categories:
Flatbreads: As their name implies, these are thinner breads, often of Middle Eastern origin.
Pan Loaves: These are the familiar rectangular loaves that are baked in a loaf pan.
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