As soon as I read that Laurie and Jules of Tuesdays with Dorie were planning on tackling Baking with Julia, I was overjoyed. Although I was familiar with some of the recipes from this book (I had previously checked it out via my local library.) I didn’t own a copy so, I immediatly place my order and waited with great anticipation for its arrival.
Once they announced registration was open, I submitted my info letting them know they could count on me to bake alongside the rest of the TWD group through this marvelous book.
And so today the journey begins, the first recipe of this exciting endeavor happens to be White Loaves which can be found on pages 81-82, or here.
I loved this bread so much I made a couple of batches of it. For the first batch, I was a good girl and followed the recipe to the letter. —I must point out the fact that although, I have a professional Kitchen Aid 7qt. mixer it was definitely struggling with the kneading. I decided to kneed it by hand halfway through when the odor of the overworked motor started to permeate the kitchen.
For the second batch I decided to be adventurous and added my own little savory twist for a change. I substituted garlic salt for salt, I used a combination of seasoned rosemary-garlic olive oil and butter during the kneading, and instead of making them into a pretty loaves like their predecessors. I made pull-apart loaves and topped them with graded iberico cheese. Simply fantastic!
This is such a versatile recipe, some of the bakers in the group took the sweet route and prepared the loaves with swirls of cinnamon. As you can see, the possibilities are endless…