Recipe Redux Bread From The Solitary Cook
Next Week it will be 4 years since I started the blog and I want to feature just a few recipes from my first week of blogging, this recipe was posted on January 22 of 2012, Rustic Italian Bread, the recipe comes from my friend Cynthia whose lovely blog The Solitary Cook has been around about as long as mine, we have known each other longer through Food52 which is where we met. I have linked the recipe and did not copy it into this post, Cynthia is a teacher, a chef and a real artisan, her recipe explains everything involved in making a loaf of bread, it’s a tutorial so click on the link above to see the recipe on her site. Before Cynthia, making bread scared me. Her gentle and comprehensive recipes helped me overcome my fear of failure when it came to yeast breads. Note: Here is the link for the preferment which will need to made before you make the actual bread dough.
I love this bread, it’s simple to make and the result is a lovely loaf with crisp crust and soft pillowy inside. It’s delicious!!
One of my favorite ways to enjoy a slice of this crusty delicious bread is so simple. Good butter, watermelon radishes, sea salt and honey. I get most of my produce which is sourced locally from Farmigo, I have talked about them before, it’s an a la carte CSA, love it!! The radishes and butter are from local farms and the honey was a gift from a friend it is sourced in Manhattan, Hells Kitchen, there is actually a bee keeper in a community garden there. The honey is amazing.
Or for breakfast, fried bread, lightly buttered pan fried in olive oil, oven roasted gold tomatoes and a medium soft egg. Quick and easy and hey who doesn’t love fried bread.
Its fun to look back at some postings isn’t it???
It really is, especially going back to the beginning. I remember how scary it was for me doing this but meeting so many welcoming and encouraging people got me through it
Yes, blogging is meant to have fun and meet wonderful people, I agree! I love to share recipes, ideas and life in general! Woo-Hoo
I feel hungry just looking at ! 🙂
Thank you so much!!
Thank you so much!!
It looks tasty
Thank you so much it certainly is.
Suzanne, this is a beautiful choice! You had me at bread. 😀
I’ve never had watermelon radishes, but the idea of sweet, salty, spicy and buttery is irresistible.
I’m glad to know you will continue posting. Your blog is at the top of my list of favorites. Mega hugs!
You know I feel the same way!! Thank you so much.
What a fantastic loaf of fine bread & local products, I am all for that too, especially honey,….Yum,Yum yummmm!.
Thanks so much Sophie. Yes I really try to buy local whenever I can, it’s so important to me to support local farmers and shopkeepers etc..
I try to do so too! I also left a comment on your year in review! 🙂
4 years of blogging already,….Yeah! That last photo sold ir for me! Cheers!
4 years it’s really hard for me to believe. I know 4 is not considered a milestone really but to me it is. I never thought my blog would last a year. Thank you so much Sophie.
My blog is there since mid november 2008!
That bread is just plain beautiful! So much character !
Love that slice with soft boiled egg!!
Please write a tutorial for doing the soft boiled egg right 🙏😊
Yes I will, it’s really so simple and absolutely fool proof. It works every time. Bring a pot of lightly salted water to a boil, make sure your egg is room temperature, When the water comes to a rolling boil gently submerge the egg and time it for exactly 5 minutes. When 5 min is up pour out the boiling water and run the egg under cold water. Let the egg sit in the cold water for 1 minute then gently peel the egg. Thats it. Easy and works, just make sure egg is room temp if it’s straight out of the fridge just let it sit in warm water for 5 minutes before putting into the boiling water.Thank you so much Sonal.
That is so awesome of you Suzanne! Thank you 😘😘
‘Fried Bread?’ Looks and sounds delicious! Thank you for sharing with SUPER congratulations on your four year anniversary of blogging. AMAZING and well done!
Oh fried bread is so good, rather than toasting in a toaster or oven pan fry it. It’s delicious. Thank you so much.
I’ve had “Indian Fried Bread” in Arizona which is delicious. Probably not nearly as healthy though. This is sure to be a winner! 😊
I bet thats really good, never had that before but this is not much different than when you make a grilled cheese sandwich, it is just frying a slice on both sides rather than a sandwich.
Suzanne, your posts always inspire me to do better! And this was one of your first posts? Amazing! That bread is just picture perfect….not to mention the soft boiled egg.I have to look up your technique again.
Well the picture is just the other day my photo’s in 2012 were ok but I have improved a bit. Thank you so much. The technique from Cynthia for making the bread is great, it works really well. Thank you so much Sandhya.
Suzanne, I find that there is so much to learn with food photography. I have always loved your photos- they convey the mood so well too.
Happy 4th blog anniversary, Suzanne! To our good fortune, you are still blogging and we are the recipients of fine cuisine experiences. Thank you for that, and we celebrate with you. By saying we…I think I can speak oh behalf of others too. 😀 )))
Thanks Fae, I have several posts planned for my anniversary week. It is a week long celebration for me as my first post sat in drafts for a week until I got the nerve to push publish. Thank you so much, I am so lucky to have such wonderful friends and supporters. It really does mean the world to me. Thank you so much.
I love your ideas for what to do with that delicious-looking bread! The slice with the golden tomatoes and egg looks so wonderful!
Thanks so much Jenny, it was delicious and will be my breakfast again tomorrow.
Lovely bready treats! I look forward to your celebratory post!
I wish I didn’t like bread so much, they were both real treats. Thanks so much Hilda.
That boule is gorgeous! I love radishes with salt on buttered baguette- (my kids do, too!). I clicked the link to your friend Cynthia’s blog. Her recipe/instructions are exactly as you describe… thoughtful, patient, and so informative! I’ve let pizza dough stay in the fridge overnight, but never bread dough. I will definitely be trying Cynthia’s method! Thanks so much for the “introduction.” And, most importantly, Happy Anniversary! x
Thank you so much. I let this bread sit in the fridge for 2 days so it really had a chance to develop it was wonderful!!
Great advice… I can’t wait to make it!
This sounds amazing. Baking bread for me feels almost therapeutic. Love the choice of items you put on your bread. I’ve never heard of watermelon radishes – but I love “regular” radishes–are they similar in taste?
I love baking bread also, there is a tremendous sense of pride when a nice loaf comes out of the oven. Watermelon radishes taste the same just not quite as much of a bite a regular red radish. They are wonderful. Thank you so much.
Happy Blogiversary Suzanne. The bread is just superb! 🙂
Thank you Linda.
Beautiful bread!!! I’m definitely checking out the original post for the recipe 🙂
And four years? Wow! Huge congratulations 😀😀
Thanks Elaine, I am doing more today probably with some different flour in the mix. Spelt or oat or maybe some whole wheat. It’s a fantastic recipe.
Lovely, I hope it turns out well 🙂
Bye, I’ve got to go and eat.
xxx Massive Hugs xxx
Hello and goodbye my friend, LOL, love it when you stop by, thanks so much David.
Congratulations on completing 4 fabulous years of blogging Suzanne! That bread looks so wonderful! Love that last pic with the fried bread and the soft egg: my dream breakfast 😀
Thank you so much. I still can’t believe I have been blogging now for 4 years. I also am partial to that fried bread with tomato and egg, it’s wonderful.
wow 4 years! Congrats!!! The bread looks amazing! So beautiful!!!
Thank you so much Olga!!
Congrats on the four years Suzanne! You know, I have never, ever attempted to bake a loaf of bread beyond banana bread. Something about the yeast and rising process, and kneading and all that has always intimidated me. I almost have a phobia about trying to make and bake a loaf of bread. If there was any New Year’s resolution I should make, it should be to make my first loaf of bread, right?
I was the same way, honestly I had one yeast bread I always made that turned out great every time, kneaded it in my stand mixer and it is so simple it turns out perfectly every time. This rustic type bread was foreign to me but this recipe is easy, turns out great and is very forgiving. Thank you so much and I hope you give it a try, Cyntia is a great teacher.
Yes I read through the post, she was very detailed and informative, thank you for sharing her recipe!
That is one beautiful loaf of bread! I aspire to turn out a loaf like that. Congrats on your blogiversary. 4 years is a long time to keep it going. My goal is to take on sourdough! Now I must check out this recipe!
Thanks Julie. I did sourdough but then killed my starter by forgetting about it in the back of the refrigerator. I have to start from scratch. I love this bread made with a preferment, it only needs an overnight rest and then the dough can sit in the fridge for a day or two rising, So easy and delicious and the longer you leave it in the fridge the better the bread is
Poor starter, just left to croak :). Would you believe that I still have some of Selma’s dried starter? I’m afraid to use it because I am afraid I’ll kill it!
Yes I am the kiss of death with sourdough starter. A friend of mine from California sent me some, she had it for a very long time, sent me detailed instructions and I managed to kill it in record time. I am just not good at keeping a starter alive. Not sure why. Oh how wonderful that you have some of Selma’s dry starter, can you just use a little for a loaf and keep the rest dry?
I think I have to activate the whole thing because there isn’t much. I was thinking that I would activate it and when it grew to be more than what I need I would dry some of it just in case.
How do you dry it, I managed to neglect mine and it dried out but not to a powder it was like concrete.
You smear it thin on parchment paper and let it dry out for a couple days. Break it up and keep it in a baggie. I think Selma or Ginger have a tutorial for it.
Wow!! Will look that up. Thank you!!
You bet Suzanne!
Congratulations Suzanne!! This bread is simply gorgeous 🙂
Thank ypou so much Freda!!
Congratulations! I bet those four years have whizzed by so quickly. Your bread looks lovely. 😉
I don’t know where 4 years have gone honestly. Thank you so much.
Suzanne, the bread looks amazing. I love those bread. Wish I can make one like yours. Sounds so easy, I will have a go later! 🙂
Thanks Mochi, it’s pretty easy to make. Takes a bit of time but I love making bread. It’s very satisfying. Thank you again.
Congratulations Suzanne on your blogiversary next week. This is my thing this year…to make bread. Yours looks amazing, thank you. 🙂
Thanks Lynne, I just love making bread. I don’t really do it in the summer but all winter I make loaf after loaf of different breads. I have to start another sourdough starter soon. Thanks so much.
Wow that is a long time and quite a big accomplishment Suzanne! you have an amazing and warm blog! Such a nice recipe and I wish I could try this yumm!
Thank you so much!!
Congratulations on your four years of blogging. I’d love to have that beautiful egg topped bread for my breakfast.
Thank you so much Karen
Happy Blog-iversary dear Suzanne!! I wonder how many recipes you’ve put out there over the years. And I love this one– sometimes I think I could love on bread and sweet butter. Isn’t it fun to look back over old recipes? It’s good to go back and revisit the old favorites… So glad to have you as my blog-friend!! xo
Thank you!! I could live in good bread and butter too and really could and sometimes do eat way too much.
Yep, I’m definitely a bread over-eater myself. (Is there an AA for brad eaters??)
Ha, well don’t think so maybe we should start one. Or do they call it weight watchers. I have a hard time controlling myself when it comes to bread and butter.
Happy 4th Anniversary, Suzanne! Your bread is simply gorgeous! I have the utmost admiration for bread bakers!
Tonight I’ll make a toast to you and your wonderful past four years and to many, many to come!
Cheers to you my dear friend!
Thank you so much Francesca. thank you so much. Thank you for the toast, the friendship and for always being their. I truly appreciate it.
Congratulation on four years of blogging dear Suzanne. Your are so sweet and generous and have so many yummy recipes. That bread with the egg looks fantastic . Lol Gerlinde
Thank you so much Gerlinde, I feel the same way about you. I find it so hard to believe that I have been here for 4 years. It’s amazing,
Hi Suzanne, this is one area of baking I have not ventured, too scared I guess, Congrats on 4 years, you have accomplished so much in that time.
I was scared too but once you jump in and try it with a good recipe you find it’s really not that difficult. I love baking bread now, it’s such a sense of accomplishment when you turn out a beautiful loaf. Thank you so much Cheri.
Happy (Early) Blogiversary, Suzanne!
Thank you so much Patty!
Congratulations on your four year anniversary of blogging. That is quite a feat! I have really enjoyed your blog!
Yummy!!! I wish I could get some watermelon radishes down here 🙂
Cheers sweet friend!!! 🙂
Four year of blogging is quite an accomplishment Suzanne, congratulations! Your love for cooking and writing shows though in each one of your posts and your thoughtful comments. I seem to have a love & hate relationship when it comes to baking bread- I’m always impressed with those that can do it successfully. The loaf looks delicious!
Thanks Heather. Yep, I also have had a on and off relationship with yeast bread. Now I stick to tried and true recipes and rarely deviate that way I am almost always assured of success. You are so sweet, thank you so much!
That bread is stunning. Congratulations on 4 years. It goes quickly doesnt it? What an empire you’ve built here 🙂
I don’t know where four years have gone. It kind of blows my mind, Thank you so much Amanda.
Wow this is killer. …don’t like to take my sight out of this, amazing Suzanne…
Thank you so much. It’s wonderful bread!!
And congrats on completing 4 years. ..
Thank you so much Chitra! I am so happy to have been at this for 4 years!!
Congratulations on blogging for four whole years, Suzanne, and building up such a wonderful and successful blog! This is a great post for one of your first, and that bread looks amazing. The way you’ve served slices of it look totally delicious.
Thank you so much Millie. I love baking bread, especially when it turns out well. Having a warm slice of bread and buter is one of lifes great pleasures.
I agree. I find fresh, warm bread so much more difficult to resist than cakes and other sweet things.
Almost impossible to resist. Thanks so much Millie.
Congrats on 4 years Suzanne – I hit 4 last November! The last two years I have been more serious about blogging. The bread looks delicious – I have those watermelon radishes on my list of seeds to buy. Can’t wait to grow and try them – how beautiful 🙂
Wow, congrats on 4 years . Thats wonderful. You are going to grow watermelon radishes. thats so cool. Can’t wait to see your post using them. Thanks so much.
I grew French Breakfast radishes last year and I am looking forward to growing the watermelon ones. Radishes are very trendy and these are so pretty. I am anxious for Spring 🙂
I love french radishes, the shape how small they are, just a nibble and they look so beautiful when you add them to your recipes. I wish I had a green thumb I should try growing them.