When my sisters and I were younger and a family dinner night was planned, we used to run to the dinner table. Not exactly out of hunger, or excitement, but out of pure competition for the coveted diamond fork. What's a diamond fork? Are you picturing a glittering, sparkly gold and diamond encrusted fork, worthy of only royal princesses and daughters of presidents? Yeah. It's not that exciting. A diamond fork is just a regular ol' fork with a diamond shape in between the two middle prongs, and in our house, we had only one. One! Didn't my parents realize they had three daughters?
Oh, the fights that could have been spared if only there were two more diamond forks in our house.
Of course with three girls in the house, we would find lots of things to fight over. Sometimes it would be over who would get something....and sometimes it would be a fight over who was left with something they didn't really want.
In our house, it was always a disappointment to have to eat the ends of the bread. The thin, dry, mostly crusty end of the bread. Gross.
We called them colitas (or "little tails") in our house, and nothing was worse than coming home from school, with a mad PB&J craving only to discover a nearly empty bread bag with crumbs and colitas at the bottom.
Fortunately we grew up, and now I can eat all the squishy middle bread I want, and feel no remorse about throwing away those sad little colitas at the bottom of the bread bag. Sometimes I can even convince my boyfriend to eat them (he claims to like them, I think he's crazy).
This week's Tuesdays with Dorie recipe is white loaves. And people, this bread is special. Do you see those colitas up there? Oh man, so not the thin, dry, crusty sad excuses for a bread slice I'm used to. They were oh so delicious. Moist, light and full of buttery flavor. If this whole loaf was composed of colitas, that would just fine by me. Of course, the squishy middle was delicious as well. I've made yeasted loaf breads before, only to have them come out dense and heavy, but this bread came out light with a nice chewy texture. Perfect PB&J bread. I also think it would make absolutely wonderful french toast, to be eaten with a diamond fork, of course.
The recipe for this wonderful bread can be found here or here This recipe is part of the Tuesdays with Dorie baking group. My first (woo hoo!) completed recipe from the book Baking with Julia.