I’ve had the lovely book Baking with Julia in my cookbook collection for a while and have made some very successful and delicious recipes from it, but it had somehow gotten buried under the ever-growing pile of newer cookbooks over time. When I discovered that the Tuesdays with Dorie group had chosen this book, which Dorie Greenspan put together from Julia Child’s PBS series of the same name, I dug it out and flipped through the pages thinking all the time “Man, I forgot how good this book is!”
I know the brioche and sticky bun recipes are fabulous, and I love the idea of baking my way through the book in order to try all the other recipes. So, here goes!
The first recipe chosen for the month of February was White Loaves, contributed by Craig Kominiak, which begins a chapter titled “Daily Loaves”. Regular Shortbread readers will know that I have made quite a few loaves of bread in my time, and it was difficult for me to keep from straying from the recipe and doing my own thing. But I tried to use the techniques it called for, and the only substitution I made was using instant yeast instead of active dry because it was all I had in the pantry. (If you find yourself in the same situation, skip the first step of mixing the yeast, sugar, and water together and just stir the yeast and sugar into the first half of the flour before adding the water.)
This dough was definitely on the wet side for me, but the loaves rose quickly and baked up tall and fragrant. It sliced easily and made tasty sandwiches, toast, and was even better with a layer of Nutella.