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Baking Bread with Abby Dodge

Cake Duchess’ Cornmeal Peasant Boule

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As about 152 of you already know, last month I set out on a mission to bake my own bread and encouraged Fine Cooking readers to bake their own bread, too. How’s it going?

I know, I know. It’s been difficult to balance the perennial lose-10-pounds resolution with the bake-more-bread resolution, but I found some additional inspiration to share if, like me, you’re still working toward the latter, more appealing resolution (we can always work on the former in the spring, right?). With chilly weather upon most of us, this is no time to lose the extra insulation.

Abby Dodge, one of our favorite contributors to Fine Cooking magazine and FineCooking.com, began her first  #baketogther project of the year with a golden, buttery Peasant Boule. Abby’s readers take her basic recipe, make it their own, then post pics and links to their creations on Abby’s site.

Right away, I thought, I want to make Cake Duchess’ recipe because I love a really cornmeal-y bread, I want to make the loaf Creative Culinary’s shared because I never think about lemon and bread together—and with a little jam—we’re talking about dessert now, and finally, the kids would absolutely love the Parmesan-Herb Pull-Apart Bread from Karen’s Savoury Table. Motivated yet? I sure am.

And, like all of Abby’s #baketogether projects, you’ll pick up lots of real-world tips and tricks while you click through participants’ recipes. My favorite tip comes from Amanda at Dabblings and Whimsey. If you have a hard time eyeballing when your dough has doubled in size, use a rubber band to help (scroll down the post a bit for her tip).

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  • CreativeCulinary | 01/28/2012

    Robyn,

    Thanks so much for featuring our group and my bread. We have a great time baking together...your article is icing on the...well, bread?

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