“The smell of good bread baking,
like the sound of lightly flowing water,
is indescribable in its evocation of innocence and delight”
— M.F.K. Fisher, The Art of Eating
Here at Chiot’s Run I spend a lot of time baking in the winter. Freshly baked bread is good all year long, but there’s something especially warming and cozy about it on a cold winter day. I find myself baking a lot more bread during the winter than I do in the summer. Here are a few of the loaves that have been making their way out of my oven this winter.
Jennifer here! Since last year’s Real Food Challenge we’ve taken to baking all of our breads year ’round. We make everything from our sandwich bread to our pizza dough. I’ve found excellent recipes for our sandwich buns, bagels, and pitas. But once the weather turns cool I start to crave things like cobblers, sweet quick breads, and scones.
Ironically I think I’m more prone to bake an “artisanal” loaf of bread during the summer months when we have more guests staying with us. During the winter months we definitely bake more breakfasts and a few extra sweet things. Perhaps we cut down on those “artisanal” breads to make up for those sweeter things?
Are you a bread baker? Do you bake more bread in the winter?