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Did you ever wonder where all the bread baking geeks hang out? I think I've found them. In the weekend I followed a trail of flour-dusted fingerprints to
The Fresh Loaf, which is an amazing resource of bread recipes and advice. Most of the time the 'artisan bread enthusiasts' are speaking in a language I find quite tricky to decipher, but it's addictive all the same. After my first visit I looked at my loaves and felt woefully inadequate. After the second, I made this raisin-studded loaf for breakfast. I'm not sure that it turned out as perfectly as a proper bread geek's one would, but I was pretty happy with it all the same.
It's probably best that you go
here for the recipe, though it might be helpful to know that I played around with it a bit, using instant polenta instead of cornmeal, brown sugar instead of honey, and adding a tiny bit of allspice (but not too much, as cinnamon does bad things to yeast). I also soaked the raisins for a bit in hot water before adding them (and accidentally tipped the extra water in as well). If you have even the slightest bit of interest in bread, you've got to check this site out. Then come back and tell me what you made...
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