When I was in graduate school I became obsessed with cooking and cooking shows (Great Chef, Great Cities anyone?). In my free time, I made everything I ate from scratch, from the tomato sauce to the bread and the pasta. I even got a part-time job during the holidays at Williams-Sonoma so I could get a discount on all my cooking tools. Then Baking with Julia came out, and I thought my life was complete! I was addicted to so many recipes in the book, but especially the recipe for white bread. The Little Loaf blog by Kate Doran took me down that memory lane, and her beautiful new cookbook, Homemade Memories: Childhood Treats with a Twist, has delivered a new recipe for my beloved loaf of white bread. I think everyone should treat themselves or their family to warm, thick slices of homemade white bread every so often. They can be slathered with butter and jam, or made into the most divine BLT that soaks up all the juices of the tomato and bacon, or a PB&J, or a heaping pulled pork sandwich — or just about anything you long to put between two thick slices of pillow-soft bread. Please note that Kate’s recipe calls for a 2 pound loaf pan, but you may divide the dough in half and make two 1 pound loaves. Kate’s recipe also offers a wholewheat option! —Kristina
Why Kate loves this recipe: With a loaf of bread you’ll never go hungry — I find it can be an inspiration for so many meals, whether savory or sweet. While I love experimenting with sourdough starters and different flours, sometimes all I want is a simple sandwich loaf that comes together quickly. This fuss-free loaf is exactly that and also works wonderfully made with a mixture of wholemeal and malted wheat flour instead of white. And when it starts to go stale, the blitzed up crumbs can be used as the base for the ultimate comfort pudding, treacle tart.
Photography by Helen Cathcart