2 kinds of bread for WBD 2006

World Bread Day (WBD) 2006

(click on image for larger view)

corn and molasses fennel rye breads Today is World Bread Day! And Zorra (Kochtopf) invited food bloggers to help celebrate the occasion. How could I refuse? I bake a lot of bread. We LOVE bread!

As you may have guessed from the title, I had some difficulty choosing what bread to make. I make sandwich bread every week. While I do like it very much, it doesn’t quite qualify as a festive bread and World Bread Day seems rather festive, don’t you think?

So I examined our various bread recipes and finally narrowed it down to four:

Because I was starting today, I could eliminate the couronne because I would have had to make the starter yesterday. (But I will be making it again soon. It’s just too good!)

We had decided to have broccoli stirfry, chicken & peanuts and rice tonight. That’s not Indian, so naan could be eliminated too.

I am a huge fan of grainy breads and really wanted to make the multigrain bread. I love the nutty taste and coarse texture. Someday I’d love to try making a Russian style blackbread. But T is not so thrilled with our multigrain bread (too grainy… too healthy… :lalala:).

But truth be told, I was leaning towards the molasses fennel rye ever since I found out about WBD. It is the first kind of bread that I ever made and probably what got me started on this bread making craze that has lasted at least 6 years now. And because of the recent reminder that I really do like fennel, I decided that molasses fennel rye bread was the winner. It’s stellar with pâté or cheese and fantastic toasted.

And then as I was perusing the list one last time, I couldn’t help but notice that it’s quite chilly in the house. It made me crave chili con carne; of course, we have to have corn bread with chili! And so that is how I decided what kind of breads to make….

hahaha the joke’s on me. When I told T that I was making chili con carne and cornbread for tomorrow, he said that he would rather have our unyeasted cornbread.

We’ll just have the yeasted cornbread toasted with honey for breakfast! Yum!

This entry was posted in baking, BBD, bread - yeasted & unyeasted, crossblogging, food & drink, side on by .

* Thank you for visiting. Even though I may not get a chance to reply to you directly, I love seeing your responses and/or questions and read each and every one of them. Please note that your e-mail address will never be displayed on this site, nor will it ever be shared.

"Moderation" is in use. It may take a little time before your response appears. Responses containing unsolicited advertising will be deleted as spam (which means any subsequent attempts will be automatically relegated to the spam section and unlikely to be retrieved). For further information, please read the Discussion Policy.

5 responses to “2 kinds of bread for WBD 2006

  1. ejm Post author

    Thank you, Brilynn. It is a therapeutic activity. And the pay off is great too.

    We did end up having the corn bread with last night’s dinner and the bread was even better than I remembered.

    Reply
  2. ejm Post author

    I do too, Kat. And I have to say that the chili and cornbread was fabulous.

    We haven’t cut into the fennel raisin bread yet – both loaves went into the freezer. But we will definitely be getting one of those loaves out soon!

    Reply

Post a Response

You must fill in the "response", "name", and "email" fields. Please rest assured that your email address will never be posted or shared. This site uses Akismet to reduce spam; learn how your discussion data is processed. Please note that the field for your website URL has been removed. For more information about what can (or cannot) be included, please read the Discussion Policy.