By Chuck Agonito
Posted Thursday, February 23, 2012 FingerLakesTimes.com
We have talked about bread before. I admit to knowing nothing about making dough or baking bread. I disposed of the deluxe bread machine I was given. Didn’t matter if I used scratch ingredients or a quality bread mix, my end result was more like a rock than a loaf of bread.
Normal bread in Geneva has already achieved legendary status in the world of artisan breads, and I enjoy Dustin Cutler’s creations. I never eat plain white store-bought American bread.
I can live just fine with one kind of bread. That would be Italian, either round or traditional loaf. Those loaves baked by supermarket chain stores will not do. They are usually mushy or doughy, and turn into sawdust one day later.