We Knead You: Saveur's 45 Best American Bread Loaves
Popular on Food52
9 Comments
Kitchen B.
May 7, 2012
Oh Cassie, the cruelty of youth! But you survived it, lived to tell the tale and also discover that there are passionate 'breadies' (that doesn't sound right,.....does it?) out there! I've found flavour inspiration for future loaves, so thank you.
Ruhht
May 7, 2012
Bring on the bread!! Really great article! Spent an hour at the weekend listening to the science of baguettes on French radio and it really brings a new admiration for master bakers. There's even a French research division studying why the dough inside baguettes comes out the texture it does. I'd much rather just keep eating them though...
Tracy A.
May 5, 2012
I think that i would probably choose bread as my essay topic as well. My eyes still mist over at the sight, smell, sound, touch and taste of a wonderful loaf of bread.
cassiem
May 6, 2012
They very same. In fact, at this very moment I'm doing some research on how to make a real dark, "authentic" rye. I want to try my hand at this: http://www.saveur.com/article/Recipe/Seeded-Rye-Loaf
Yum!
Yum!
Nozlee S.
May 4, 2012
I love that tiny Cassie went straight for the carbs!! And I CAN'T STOP THINKING about bread with Benton's bacon inside of it.
Kitchen B.
May 7, 2012
Now you make me want to fit a trip to Momofuku....when I'm in NYC in June just so I can try Benton's bacon!
See what other Food52 readers are saying.