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 I wasn’t
always friends with no-knead bread, partially because I like kneading,
and find those five minutes out of my day become the least-stressful
activity that I know of. Although I worked at a bread bakery one night
because I thought it might be interesting to become a bread baker. By the
time we finished up, very early the next morning, my aching legs, back,
and arms, helped me decide to stick to my current career path.
However,
no-knead bread dough does dress up nicely, as evidenced in Bread Toast
Crumbs, by Alexandra Stafford,
which highlights not only how to make loaves of bread, but offers up
surprisingly inventive ways to use it.
There’s
everything in the book, from soup and starters (Cabbage soup with
Gruyère-rye toasts and Endive & fava bean salad tartines with
herbed ricotta), to sandwiches and sweets (pear-frangipan toast, as well
as toasted brioche with caramel and sea salt). But I was intrigued by the
individual Shakshuka breads, a riff on the Tunisian
baked egg dish that’s usually eggs simmered in a spicy tomato
base, served with plenty of bread to scoop up the eggs and jam-like
tomato sauce.
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