not just any homemade bread

Mary Dougherty

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I'm a fine art film photographer living in the mountains and traveling to tell beautiful stories

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the best french toast comes from homemade bread

Usually when I go away – for a long weekend or extended period of time – my husband cooks me something amazing when I get home. Whether it’s a tried and true favorite or a new recipe I now look forward to my delicious return to homemade food. Yesterday I was welcomed with an amazing surprise. Homemade bread. I know a lot of people make bread (and a lot don’t) but I can honestly say this is the best bread I’ve ever eaten. In my life. Serious.

When I first arrived Matt had the bread in the final stages of rising and it was going to head to the oven soon. He lamented about the time it had taken, how in the Food + Wine article where he found the recipe it called it “Shortcut Bread” (because of the pre-ferment used instead of starter) but that he started it the day before and had spent over 24 hours working on it. 15 cups of flour later (serious) two loaves had risen and were ready to be baked. We made some potato leek soup and waited for the bread to be done to eat with it. It cooked in our enamel cast iron pot (another reason I added that pot to the top 3 things I think newlyweds should register for) and when we pulled it out of the oven it was better than we could have ever imagined. The two huge crusty loaves that resulted were the most delicious bread I had eaten. Perfect crust perfect inside and it would last us the whole week if not more.

This morning we made french toast with the bread. I’m certain we’ll be using it in many other ways this week but the best taste was when we took it out of the oven last night. While it’s not always easy trying a new recipe, this one works so if you like to cook I absolutely recommend it and let me know how it goes.

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