This one is from Laurence Simon. So finally you have a recipe that you can follow at home without purchasing a book from Amazon.
I followed Simon’s recipe more closely than I have any other recipe recently, even making several special trips to find date sugar. Sprouts didn’t have it. The Gateway Whole Foods didn’t have it. HEB, of course, doesn’t have it, even at Central Market.
(As a side note, I think the downtown Austin Whole Foods is the best place to go if you’re looking for unusual stuff. I griped previously about getting powdered goat’s milk; actually, both Sprouts and Whole Foods have it in large cans
, as does Amazon. The recommendation is to use the can up within 8 weeks of opening, and I wasn’t going to use that much in 8 weeks. Amazon has smaller packages
as well, but the shipping costs more than the product. It turns out the downtown Whole Foods also has the smaller packages, and date sugar too. So: shop the downtown Whole Foods. Thanks, Egon.)
Anyway, the only significant variation was that I used shredded Gruyère instead of Swiss or Emmenthaler. That’s what I had on hand, and I think that’s more traditional for French Onion soup. (Also, my machine
doesn’t have a fruit and nut hopper; it beeps instead to let you know when to add fruit or nuts, so I threw the cheese in during that part of the cycle.)
How did it come out? I’m going to put the rest of this behind a jump; those who are bored with my bread blogging are cordially invited to skip to the next post, or for that matter the previous post. If you don’t like this one, just wait; there will be another one coming along shortly.
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