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March 10, 2015
I have to say that I’d forgotten how much I respect the process of making bread by hand (and the Kitchen Aid), and I’m so thankful to be part of the Alpha Bakers so that I can rediscover it again. When we were in France, the bread was unspeakably good. Every morning, Rick and I bought ourselves nut breads or bagette, a few pastries with one or two different cheeses, and headed directly for the nearest bench, where were quietly ate our breakfast and watched people pass by. There the breads are so delicious, and the reason is they allow the dough to mature and develop flavour and structure. The boulangers don’t rush the process by forcing the rise in overly warm environments. Instead they give it a couple of days to rise at room temperature and then when they bake it, the aromas make you ache for the pleasure of it all. This bread reminds me of France (even though it’s Swedish) because it’s all about letting the flavours develop. For me, this is a perfect bread for breakfast, toasted with artisan cream cheese.
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Incorporating the nuts and raisins.