We Tried It: Red Wine Bread

April 22, 2016 | By | Comments (1)

Making bread can appear daunting. Yeast, temperatures, and proper measurements are all in play, and one mistake can leave you with a lumpy loaf.

That’s why I love ugly baking. Sure, some people call it “rustic” or “artisan”, but I’m just thankful to make a loaf that doesn’t need proper shaping to be worthy of its name.

This bread recipe is perfect for beginners. There’s no kneading, just mix until combined. Peppery, flaky, and with just the right amount of salt on the flaky crust, this loaf is just waiting for a dip in your olive oil bowl.

winebread2

Get the recipe and get started!

My only mistake when making this bread was not having hummus, pimiento cheese, and other yummy spreads ready to go. Try one of these for a perfect pairing.

Would this amazing dip be better on tortilla chips? Normally, yes, but this amazing appetizer tower needs a sturdier base.

This fresh appetizer is an amazing break from the heavy dip rotation that shows up at parties. Paired with warm bread, it’s sure to be a hit.

The perfect dip for when you just need a good dose of comfort food. Freshly baked bread pairs perfectly, but day-after toasted slices would go nicely, too.

The most popular, most requested dip recipe on MyRecipes year round, this crab dip never disappoints.

And this last one… bacon, three kinds of cheese, and spicy peppers can’t be wrong.

COMMENTS

  1. Sue Prescott

    I’ve been making yeast breads for years and always regret when people say things like, “…one mistake can leave you with a lumpy loaf.” Unless you use water that is so hot that you burn you hands, you won’t kill the yeast, altho it may take longer to rise. And if you add too much flour, just add a bit more water–you’ll still have a tasty loaf of bread!

    April 25, 2016 at 12:36 pm

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