Peter Reinhart's Artisan Breads Every Day
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Recipe Reviews
bes30 from ,
I made this bread as sandwich bread to go with stuff like chicken salad. I was intrigued that Peter said this was the 2nd most popular bread at his bakery.
The recipe is easy. It took less than 1 hour to complete, start to finish, including cooking the rice. I substituted brown rice because that is all I had.
The bread is delicious. It has a nice crust and the interior is moist and spongy. I love the hint of onion in the bread. It goes very well with fillings that compliment the onions.
homejoys from ,
This is a soft bread that reminds me of the soft cheese bread, except in lacks the golden color. The wild rice adds little dark flecks and the onions gave a great flavor. We liked this bread toasted lightly for sandwiches.
I replaced 3 cups of flour with whole wheat flour. I also added 2 T vital gluten. I increased the milk by 1/4 cup.
Since this bread follows the same basic directions and formula as the other loaves in this book, it was quite simple. Another fool-proof recipe from a great book.
southerncooker from Boomer, NC
I made this one using millet instead of the wild rice. My daughter suggested I try barley but I was out of it. I did use the dry onions. The dough came together rather easy. I did have a bit of a problem getting it to rise once I took it out of the fridge since it was cold in here today. It took a bit longer than suggested.
The bread was good but a bit oniony tasting. Much better toasted though. It would be great with stews, chili or maybe even some soup. Should have made one of those to go with, since it's been rainy today.
I don't think I've mentioned it before but I don't have a stand mixer so I've made all my breads by hand. One of these days I'm going to get a red kitchen aid, when my budget will allow.
(edited 29th March 2010) (0) comment (0) useful
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