Mr. Aitch and I are snobs.

Bread snobs.

We can barely eat mass-produced bread from the store.  Most of it feels gummy and tastes, well, tasteless.

The texture of bread is known as the crumb and it can be open or close.  Open has a lot of texture and close doesn’t.  Most store-bought mass-produced breads have a close crumb. IMHO that equates to the gumminess.  That’s all I know about bread baking but it’s enough for me to know.

In my experience most store-bought mass-produced bread is full of preservatives which can be good as the bread doesn’t mold as quickly.  Locally baked breads from our local bakers tend not to use preservatives in their bread.  Their bread has more texture like what my grandmother used to bake.  One problem is that it molds quickly.  Unrefrigerated and you’ve got maybe 2-3 days before it gets fuzzy.

We don’t eat a like of sliced bread in our house so the solution we came up with involves frozen bread dough.  Yes, it still has preservative in it but we get the texture we like and can have freshly baked bread and rolls every day or two.

Our oven stays off during the summer.  It’s the Mr. Aitch Law in our house.  So how do we get freshly baked bread and rolls?

The gas grill.

We only bake enough that the two of us can eat within a few days.

Since we grill almost every day, it’s not a problem to do bread, or rolls, or hamburger buns, or pepperoni rolls, or cinnamon rolls when we need/want them.

The smell of freshly baked bread just makes me hungry.  🙂