May 1, 2009, Newsletter Issue #151: Making Bread a Priority

Tip of the Week

Foiled again! Have you completely sworn off baking your own bread? Tried every trick in the book and still can’t get it right? There are a lot of variables that go into bread baking and a lot of little mistakes that can wreck an otherwise perfect bread recipe. Precise measurements, the proper flour, and room temperature can impact the quality of the bread. You could be doing everything right, with the exception of one little thing. The problem is, unless someone tells you what that one little thing is, you’re just going to frustrate yourself.

Don’t give up! Visit a culinary school and look into registering for a part-time evening class, a bread making workshop, or hire a chef to work with you one-on-one to perfect the bread of your dreams. Yes, you can throw in the proverbial towel and the world won’t come to an end. You can go out to the nearest department store and buy the most expensive bread machine on the market. You’re going to love reading a book by the gentle hum of the bread maker, watching and waiting while those casually tossed ingredients mix and churn, mix and churn. Just wait until you see that perfectly formed bread bullet. The only time you’ll ever have to touch it is to slice it up. Sounds satisfying, doesn’t it? No, it really doesn’t.

Get out your priority list and write at the top of the page, Learn to Bake Bread. Then go out and do it! The best part of life are all the little accomplishments along the way, including mastering the art of bread making.

About LifeTips

Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.

Exclusive Sponsor

The French Culinary Institute, in the heart of New York City’s hottest culinary scene, can prepare you for a satisfying, successful career in the culinary field the shortest possible time—and take you as far as you want to go—with renowned culinary arts, pastry arts, bread baking, Italian, and continuing education courses. Our world-class faculty and facilities, along with a Total Immersion curriculum are unrivaled anywhere. And, if you want to feel like a star in your home kitchen, there’s isn’t a more exciting place to learn to express your inner chef than our amateur courses. So, get ready to go farther and faster than you ever imagined—at The FCI. Find out more and get a free information packet at http://www.frenchculinary.com/