Sunday, December 23, 2007

Rye Bread

There is no better toast on the earth than that made with rye bread, and preferably topped with unsalted butter (though my family makes a strong case for cream cheese).

I know of no better rye bread than Zingerman's Jewish Rye. As with other breads from that amazing culinary establishment, the loaf is wonderfully chewy while the crust is nice and thick. It may seem pricey to buy bread online and have it shipped (the bread itself is only $6, which is a fair price for a good loaf). To that complaint, I only have one thing to say: buy several loaves at a time and freeze them. Besides, you'll be glad you have them when you get down to that last little bit.

In case you're wondering, we just finished off a loaf, but we have another in the freezer (thanks to Seth).

Merry Christmas!

3 comments:

Alaskan Dave Down Under said...

I wish the family here liked rye bread :( Now I think I'll go make a mini-loaf for myself.

michele said...

I don't even like rye bread, but I do like Zingerman's rye bread...especially when piled with corned beef, swiss cheese, sauerkraut and Russian dressing.

Bob Gibbs said...

Rye bread is very easy to make. I bake 9 loafs per week and we don't buy any bread at all.
Rye flour, water, yeast and salt.
200 degrees celsius for 75 minutes.
Give it a go!
Bob.