Friday, April 25, 2014
Grandma Lisa´s Loaf
I bake a large loaf on 1 liter of water, which I then divide into four pieces, freezing three for later. I also always use dry yeast, which my mum-in-law slightly frowns at, but really, it´s what you get used to. That´s the thing really, to becoming a prolific baker: get used to one way of doing it that suits you and adapt the recipes to your particular process.
It is excellent with butter and hard cheese, served perhaps with a meat soup of some kind. Or, as I did yesterday, with a yellow peasoup from the freezer. And a glass of milk, of course; because I´m Swedish!