Brielle's Avalon

Yesterday I decided I wanted bread today so I threw together a bit of dough to sit overnight. Look up my Simple Bread recipe from August 2010. This morning I threw together a batch of scones for breakfast and some shortbread for tea later.

While they were in the oven I kneaded the bread dough, prepped a couple cookie sheets and divided the dough into 6 breadsticks, 1 small baguette and 1 larger baguette and set them under a towel to rise. Once risen I brushed them with butter, ground some salt on the breadsticks and baked at 425 about 30 minutes until the loaves sounded hollow and the breadsticks were crisp. Don’t forget to put a pan of water in the oven while it pre-heats so the humidity helps make a lovely crust.

Now we have breadsticks for soup or salad pre-dinner, bread to have with dinner, scones for tea or breakfast and shortbread (not pictured) for tea and dessert. When I make another form, maybe from a loaf-pan or a braid, I’ll add it here.