This blog started as an ode to bread but it ended up being an ode to my KitchenAid:
I love my KitchenAid so much because I love baking bread. Bread may be my dieting downfall. Who am I kidding, my mouth is my dieting downfall. And my sweet tooth. Yesterday I had a small Lost viewing get-together. We decided to make pasta (Greg makes an AMAZING spicy red sauce. It needs to be bottled. No lie), focaccia and Rice Krispy Treat homemade ice cream. I didn’t feel bad on making those foods because there wouldn’t be much leftover for us, meaning me, to eat afterwards.Anyway, back to baking.
The foccacia came out DELICIOUS. And so, so pretty. Take a looksie:
I used Peter Reinhart’s Pain à l’Ancienne Focaccia and herb oil recipes. They can be found in his latest book, Peter Reinhart’s Artisan Breads Every Day. This is the first recipe I made from this book. I’ve been making breads from The Bread Baker’s Apprentice. Both books are highly recommended. Mr. Reinhart goes into the science of bread, which I really appreciate. Knowing the how allows you to experiment later on. Needless to say Reinhart’s books with be some of the few that will make the journey over. You know what won’t? You guessed it. My KitchenAid.
Sigh. I am going to miss my KitchenAid. Can you imagine kneading by hands for several minutes at various intervals? We decided that I will have to find a nicely used Kitchen Aide after we settle in. I use that bad boy almost every time I bake. I love it and I don’t think it’s an overrated appliance. Not at all. There will be sad days in London if I can’t find an adequate replacement.