I’m a bread snob. Just like I’m picky about the type of chocolate I eat (the dark kind) I picky about the bread that I use to make my sandwiches.
My preferences always turn to anything that has a crust that is darker brown and a creamy inside. If it’s right out of the oven, it’s a bite of heaven - especially, if it’s use to carry things like a good piece of cheese, salami or my all time weakness – Prosciutto.
Whoever eats prosciutto in soft sandwich bread should be shot in the spot. (I seen it and I have died a little too).
You may think I’m talking specifically about French bread. And while I adore French bread, this is not the only type of artisan bread that I love. Give me a good Ciabatta or a round crusty sourdough and I’m a happy camper.
So when I was planning our Christmas day meal and my mother offered to bring a selection of cure meats and cheeses to munch on while we waited for the Paella, I jumped at the chance to offer to make the bread for it.