Top 5 Bread That Are Better Than Sex
5 Breads that are better than sex
If you are one of "those" people with the mindset and willpower to endure the punishment of a limited carbohydrate diet...well, let me be blunt here, I don't understand you. What is the motivation? You're missing out on the world of baked starchy-glutenous unctuous masterpieces served up warm and ready for your buttered knife. They make clothes in larger sizes – so, eat more bread and do it without shame. He/she will still love you in the morning...just a little less. Moderation is important with anything – BBQ Brisket, Pez dispenser collections, bacon with chocolate and Hugh Grant movies. All of these can be a "thing" if you allow them in. So if you want to eat a bread free diet but are becoming tempted by my back alley sales pitch, I say loosen up the self-established high-minded scruples, but if you are going to diverge on occasion, at least save yourself for the good stuff. Here are The Top 5 Best Breads to lose your carbohydrate virginity to, without all the shame in the morning, because they are worth every bite.
Some of my favorite breads are the dark-crusted varietals, nostalgic of the days when a baker would fire up the village ovens. In that period families shaped their dough into massive rounds because the larger loaves would stay fresh longer. In the same breath, I love the craft of buttery breads that resemble a pastry. The dedication to the baking process with brioche and croissant is pure love. The art of crafting croissant dough is meticulous indeed, and the passion is equal for each layer of buttery folded dough.
If you decided to "give it up" to bread, well at least you should be equipped with the speed dating Cliff's notes of their background, here are my favorites in no particular order.
Brioche
80 Spring St, New York, NY 10012
A versatile and unctuous bread choice, brioche is a French pastry highly enriched bread recipe with a massive egg and butter content. The egg and butter to flour ratio is slightly ridiculous when thinking of bread as a wet to dry recipe. It has a deep, golden, flaky crust, and is perfect for a snack. In the same vein, with slight modifications try pain au lait, or pain aux raisins.
My favorite bakery for brioche is Balthazar Restaurant and Bakery. There, it's about their technique, the recipe and the ovens. The flavor and texture meet all the expectations I've come to expect from brioche.
Baguette
Acme Bread Company
1 Ferry Building
San Francisco CA
This readily available bread is the perfect example of a classic artisanal bread. However, choose wisely because there are many that will label themselves a baguette based on shape and size alone while leaving you unsatisfied. At Acme Bread Company, the baguettes have the perfect balance of tang and resistance in each bite. The sour finish with the crust makes a perfect sandwich or just a satisfying snack. I say buy one for the ride home and one for later, they pair well with almost anything. Day old bread like this makes a killer version of French toast.
Sour Dough
Boudin Sourdough Bakery and Café
500 W Madison St, Chicago, IL 60661
Sour Dough can be a tricky bread to perfect. It's based on a yeast starter that adds the sour flavor profile to each loaf. Originally the sour dough was baked in enormous boules for entire families. It was baked large so the bread would maintain its freshness until the next baking day. Give the uncut loaf a tap or two and listen for its hollow center, as this is a true indicator of a perfectly proofed and baked sour dough.
Focaccia
La brea Bakery
8700 Beverly Blvd, Los Angeles, CA 90048
This is more of a meal than just a bread – from specialty topped focaccia to standard olive oil soaked. The focaccia is like the dreamiest deep dish pizza. The rosemary studded loaf works wonderful with spreadable cheese, and if you opt for the plain standard varietal this won't disappoint. The bounce in this bread is due to the over-worked gluten, but since there isn't a true age in the dough like a sour dough the over worked gluten helps give this the bite it needs.
Croissant
CECI-CELA Patisserie
55 Spring St., Nolita
The croissant isn't for the butter shy. The velvety layers of dough and chilled butter allow this savory dessert bread to melt in your mouth. If you are lucky enough to find a bakery painstakingly making fresh croissants, hold onto the gem like an old-school rent controlled apartment in NYC. Try the multiple infusions of the croissant, with almonds, chocolate and raisins, all very traditional and delicious.