Sunday, February 20, 2011

Multigrain Loaf

You've got to see this bread. It's awesome. This loaf is my version of the "Struan" loaf from the place down the street. Of course, for artisinal bread, you pay an arm and a leg, and I am getting addicted to this bread. So I made my own, darn it.

Making my own also means that I do not have to go into the hated establishment called Grateful Bread. To sum up their sins: (1) Teenagers who give a crap about service work there. Once you are over the age of 30, you care about service and attitude. As in, Please stop talking to your friend/coworker so I can order my coffee and bagel. (2) The place set itself up to showcase all of the social ineptitude of the Seattle masses. As in, Yes, this is the line. Yes, we use words like 'Excuse me.' Yes, you actually can share a table with someone if a person is alone at a four-top. No, you may not sit in the kids' play area without a kid, especially when a woman with a kid comes over to play! No one was taught how to use their words or common sense in this town. (3) You have to bus your own table when there are way too many teenagers on staff? Just say no to bussing your own table. (4) Puff pastry is supposed to puff. You do bread well. Stop there.

I'm done now.

Back to my loaf! Among the standard AP flour and whole wheat flour, it also has semolina flour, brown rice flour, honey, milk, eggs, and seeds on top! And I did that awesome twisty thing as well as brushed on olive oil. The crust was the best ever.

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