food.deletia

Just over a year ago, Mark Bittman published the recipe for Sullivan Street bread in the New York Times. It’s basic, slow rise white bread made from a messy, unkneaded dough, though it’s easy enough to vary. I haven’t made any other basic bread since, just brief forays into pizza, naan, and non-yeasted breads. It’s gotten to the point where I’ve memorized the proportions, though I do check on them every now and then, just to keep myself honest.

I made four loaves this weekend. This bread the lynchpin of my Thanksgiving plans this year: dressing, bread pudding, and table bread.

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I’ve been baking a lot of bread lately, but all of it has been 50%-100% whole-wheat bread, using the famous Sullivan NYT recipe. Preparing this naan from a Madhur Jaffrey recipe reminded me of the fun of working dough by hand–and the decadence of white bread prepared with dairy.

I baked my naan on the bottom of an upside-down cast iron skillet, and many of my naan featured the Lodge logo as a result. It occured to me well after the fact that I ran the risk of singing myself directly on my oven broiler. Luckily, I didn’t.

It will be a while before I do this again. The steps and attention to each bread were well worthwhile, but I scarfed all six naan within 2 days by myself. Next time round, though, I shall try dividing the dough into eight or twelve pieces and rolling it slightly thinner.

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