It seems rather inappropriate to call this a face-off– two recipes, each from giants of cookery and baking- but for the purposes of pleasing my obsessive-compulsive tendency to categorize all my blog entries, I will label it as such. However this is more of a look back at my experiences in making both recipes, as well as my thoughts on the results, rather than anything else. There are no winner or loser recipes here, only bread. And lots of it.
That both carry the descriptions “delicious” and “homey” do not even need to be mentioned. They both have their unique set of charms that make them worth a try. But more importantly, making yeast breads to me is always a fun challenge. While you’re in the process of doing it, there’s a certain nervous anticipation of whether or not it will rise and even bake well. That’s why every time I make yeast breads and they end up looking beautiful and perfect fresh from the oven, I like to jump around the kitchen and declare whatever bread I’ve made as “the most beautiful bread you’ve ever seen”, so much so that my Papa started joking about putting them up on a shelf to display rather than eat. That’s the good thing about making your own bread- the immense satisfaction at succeeding. Now I’m not going to lie and say I wouldn’t mind if I failed. The truth is I do mind (and would probably come dangerously close to throwing a kitchen tantrum ala-Amy Adams from Julie & Julia), but I’ll be damned if I don’t try making bread anyway.
