Elizabeth A.S. Brooke

Crafting, traveling and everything in between.

Cooking (and baking) gets faster

One big plus to moving from 2500-feet above sea level to 466 feet? Cooking and baking are faster!

The first two loaves I’ve baked have been much browner than I’d like. Here’s a prosciutto loaf I made with hard salami.

Salami loaf

And I baked the bread for the minimum recommended time.

Last night I tried cutting the time down by five minutes. I think that did the trick.

Cheddar Loaf

This is a cheddar loaf. I haven’t cut into this gorgeous bread yet. I’m dreaming of toasting it and slathering it with mayo for a extra special egg sandwich. Or maybe making the ultimate grilled cheese and dipping it in spicy tomato soup. Mmmmm!

The prosciutto loaf, by the way, is also a new one. It was tasty and is more versatile than you might think. I spread a knock-off brand of Nutella on it a couple of mornings. It wasn’t bad. The loaf dried out a little sooner than I would have liked, but I think that’s due to the over-baking.

Both recipes, of course, came from Rose Levy Beranbaum’s The Bread Bible.

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