Fresh baked bread and it's aroma are a beautiful thing to me. I don’t bake bread often, but when I do, I use the Tassajara way.
Years ago, a friend of mine invited me to her house to learn a new technique in bread baking. Her instructions were out of a marvelous book called The Tassajara Bread Book. The recipe calls for the creation of a sponge that almost completely eliminates having to knead the bread.
Did you hear what I just said? Hardly any kneading!
Here are photos of my favorite wheat bread recipe. It stays moist and soft for days. Not that it ever lasts that long around here.
There were rave reviews for this book on Amazon. Click here to see the book.