pain ordinaire

I like all kinds of breads. I keep a loaf of sweet tender country crust bread in my freezer to use for sandwiches and toast (with cheddar and Marmite, yum), and of course I love a really great loaf of artisanal French or Italian bread. This bread is neither of those. It’s just a very simple loaf of regular bread - no added flavoring ingredients like sugar or butter, and no overnight pre-ferment to coax the natural sweetness out of the flour. It’s exactly what the name implies - ordinary bread.

And that’s okay. Because ordinary bread, eaten fresh from the oven or toasted and made into panzanella, can certainly be extraordinary.
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