bread

I woke up this morning to an overcast sky and the sound of drizzle falling in the tree outside my window.  The weather report assures me that summer will be back tomorrow, so I'm celebrating this early taste of fall with an inside day.  That means laundry, a top-to-bottom house cleaning, and, as a reward for finishing all that, I'll make bread.  I've discovered the ideal bread-making compromise.  Quick and easy -- let the mixer do that hard work -- yet long and slow -- stash the dough in the fridge to ferment and rise overnight.  It's a method more than a recipe, so I highly recommend Artisan Breads Every Day by Peter Reinhart.