This might be gone before we finish writing about it.

So, evidently, one bread just wasn’t enough this weekend. After demolishing the cinnamon-sugar pull-apart bread from yesterday, we embarked on yet another bread-baking experience.

This time we skewed savory/neutral instead of sweet. We made this. You should too. It made the entire apartment smell so homey and delicious and wonderful (furthermore, it tastes pretty damn good too). In Anna’s world, today is not Sunday, but LSunday (LSAT-studying galore), so she spent much of the morning toiling away at the laundromat, laundering and studying. Like the good housewife I sometimes I am, I stayed home and baked. Anna, then, had the absolute pleasure of coming home to warm, freshly baked bread smells wafting through the door. There are far worse ways to settle into a day of studying.

In addition to the bread, which would have been enough on its own, I made Smitten Kitchen’s absolutely delectable brown butter spread (brown butter, honey, sea salt). Seriously, there are very few better ways to spend a Sunday afternoon.

“The top is really nice because you can pick out shapes in it, just like clouds!” – A.A.

xoxo,

Wesley

So good it disappeared!

2 hours later. No joke.

The Yeast Also Rises

The first time is the hardest. That’s what she said.

So far, so good. Right?

We are four girls who live in Brooklyn. We have a kitchen; it has only one drawer.

We like to eat. A lot. We cook and bake delicious things. We will post them here, both for posterity, and for the millions of people on the Internets just dying to hear about the edible adventures of four twenty-somethings exploring this whole real-world thing for the first time.

So, here we are. It is Saturday morning (actually, afternoon. But it’s all relative.) and we’ve just finished consuming nearly half of what will heretofore be referred to as The Most Delicious Bread Ever. Initially, Leonore was unenthused – “the picture makes it look like squished grilled cheese sandwiches!” – but has since been wholeheartedly converted.

No grilled cheese here.

This was our first bread-making experience and the inaugural voyage of our very first loaf pan. The waiting part was the hardest – unfortunately, unlike cookie dough, bread dough is not just as good when consumed raw.

Anna found the recipe on Joy the Baker – a new favorite here at Casa Wala, to stand alongside Smitten Kitchen, our other household obsession. She was worried that it wouldn’t turn out quite as beautifully as the pictures with the recipe – but those fears, clearly, were unfounded.

Make this. Eat this. Now.

xoxo,

Anna, Leo, and Wesley