Despite being a fairly experienced (and may I say good) cook, I’m not much a baker. I resent having to follow a recipe so closely. Sometimes I just want to add more delicious stuff, you know? And that works when you’re adding garlic and cheese to your lasagna. Less so when you’re doubling the peanut butter in your cookies.Eff you, recipe. YOU ARE NOT THE BOSS OF ME.
So my forays into baking have been limited by my bad attitude and apparent issues with recipe authority. Good thing my buddy Benjamin offered to teach me. Benjamin went to culinary school and works as a food stylist so he knows what’s up. And is not deterred by baking’s rigid expectations.
Using this recipe, we made two loaves – one of traditional white bread and one of sun-dried tomato basil.