
Ninety-nine percent of the time when I bake breads at home, they're dark and grainy. [See Thursday, July 9 2009 post by clicking here.] But once in a blue moon I'll make a light and fluffy country loaf, using unbleached, all-purpose flour. Well, guess what? Tonight, New Year's Eve -- there's going to be a blue moon. So to mark the occasion and kick off a new year, I baked a loaf of country bread and cut it into big, thick slices. And it's not...