When I was still in graduate school, bread became a passion of mine (along with what I was studying, and my boyfriend -- but don't ask me to rank them!) At first, my bread making skills were terrible. So I did what any stressed-out foodie would do: I just kept cooking it.
Lo and behold, hours of study breaks, and dozens of loaves of dozens of styles of bread later, I have (almost) mastered it. Just the right balance of wheat and white, just a touch of herb, not too yeasty or crumbly, kneaded just so -- this is a flavorful, dense yet light bread that stands up well on its own, or with soup of your choice.
