Why is it that you’d never find a box of cake mix in an avid baker’s pantry, but you’d very likely find a bag of store-bought bread in her breadbox?
It’s not because homemade bread is especially difficult to make, though there is significant science at work. It’s because making a truly special loaf of bread (or rolls, or brioche, or flatbread) takes time. Bread is an accomplishment dish. There’s no whipping up a loaf on a whim. In his book, Simply Great Breads, Daniel Leader, America’s premier artisan baker, calls bread crafting “a lifestyle choice.”
If you’re making a choice this year—call it a resolution, a commitment—to start baking bread from scratch, we’ve got exactly the inspiration you need to stick to it. Browse our slideshow for our best breads from scratch, including Dan’s latest, a Cinnamon-Swirl Raisin Bread worth every minute it takes to make. And, leave a comment on this post about your own resolution to bake more homemade bread in 2012. I’ll pick a random comment on Tuesday, January 10. The winner will receive a free copy of Dan’s book, Simply Great Breads.
Good luck, bakers!