Bread Bag, Part 2

The bread bag experiment has been a success, although it doesn’t magically transform a hardened loaf into a crisp, warm scented just-out-of-the-oven experience. Our bread doesn’t hang around since generally we go through a loaf in two days, but it certainly looks better than in a crumpled brown paper bag. I got marmalade on it, but it will wash.

It has all sorts of other uses too of course, and in different sizes (must have one for baguettes). Maybe I should just make a series of them and see how I use them – we always need a bag for pills and potions when we’re travelling, and since we have stopped using plastic bags they are harder to corrall.

What about a giveaway? Leave a comment telling me the kind of bread you like and the most fascinating thing you know, and I shall capriciously send out bread bags until my attention-span runs out. don’t forget to give me your email address, or email me direct, tricia@roughlinen.com.

I think I’m onto something.

[the bread bag giveaway is now just crumbs...thanks to one and all for the odd facts!]

About Tricia Rose

Not distracted by shiny objects.
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28 Responses to Bread Bag, Part 2

  1. Tamsen Mitchell says:

    This year, I taught myself to bake. And I’ve been baking Levain bread with natural yeast starters. This bread goes off so quickly, I yearn for a bread bag to give it an extra day or 2!

    I can tell you that bees need 3/8ths of an inch space between their honeycomb…

    • Tricia Rose says:

      email me your address Tamsin – don’t know that the bag adds extra life, so let me know if it does with very fresh bread! I sometimes wash the end bit of bread, and after a day it is fine again.

  2. marylou says:

    Giveaway, WOOHOO;-) My fave bread is San Francisco sour dough, must be bay area bread cause that is how I roll;-) Most fascinating thing I know??? ACK, how about (and I love this one) it is the male seahorse who gives birth…**rides off into lala land***

  3. Lori White says:

    My favourite bread has to be a traditional white boule. I love how light it is on the inside with lofty air pockets, and a crisp chewy crust. Yum. It’s best with fresh butter and honey or some soft cheese and jam.
    Hmmm… most fascinating thing I know [today] is the honey bees that occupy the island I live on are known as the “happiest honey bees” in the world. The common mites and bacteria that infest bees do not live here so our bees are stress-free and healthy and as a result rarely sting and produce a wonderful, organic honey.

    • Tricia Rose says:

      email me your address Lori (then I’ll know where the happy bees live!) Just signed the avaaz.org petition to Bayer to stop making the worst pesticide.

      • Lori White says:

        Thank you for my wonderful bread bag! It’s been a great companion holding half loaves between treasured toast-N-tea breaks while writing my thesis.
        Your linen is incredible and I’m more excited than ever to purchase a new cover and bedskirt! Thank you :)

  4. Vivian Kaufman says:

    So many breads that I love! From naan to brioches. I make mean cinnamon rolls myself but I think my favorite is a dark, dark pumpernickel. Yum.

    Let’s see,…the state name “Pennsylvania” is misspelled in the US Constitution.

  5. Well I went gluten free in January, so now I only eat Udi’s gluten free bread, but in my former glutenous life I loved a delicious crispy baguette fresh from a French bakery…yum! Homemade zucchini bread would be a close second though. The most fascinating thing I know is (my husband suggested I say “him”)that you can’t touch your elbow with your tongue! Thanks for the chance to win!

    Kat kgwhouse@gmail.com

  6. Tina says:

    I’m crazy about chewy ciabatta’s. Especially with a grassy olive oil and a dash of crunchy salt. Mmmmm…. Craving it now. I think it’s fascinating that the universe is continuously expanding.

  7. stitchfork says:

    What kind of bread do I NOT like would be an easier question as I would rather have bread than chocolate! When my youngest is home I bake bread regularly to accommodate his food allergies. But shhhh, I take a shortcut and mix the dough via the bread machine then roll/shape and bake it. Most fascinating tidbit (ok, yes I am a tidbit junkie) would be no piece of paper can be folded in half more than 7 times, or maybe a typical lead pencil can draw a line that is thirty five miles long or…
    xo Cathy

  8. Sadie Prater says:

    Any bread hot and fresh from the oven is amazing, but I have a particular fondness for a good crusty nine grain bun and a fresh from the skillet flat bread.

    On random facts:
    The plastic thing on the end of your shoelace is called an aglet and it is shockingly easy to make your own yogurt at home in a crockpot.

  9. Robin Smith says:

    Hi Tricia!! Just wanted to let you know that I received my fabric samples in the mail today and it just made my day!! Gorgeous!

    I have just started a blog and I posted about Rough Linen ;) Hope you can visit!

    Blessings,
    Robin ~ Southern Bella
    southern-bella.blogspot.com

  10. Fay says:

    I have just come across your lovely website via ‘Ill Seen Ill Said’ – and have enjoyed browsing…

    I like to experiment a bit with bread – see what colours various additions can do to the visual aesthetic as well as the taste – naturally! This month sun dried tomatoes – (soaked beforehand) which turn the bread wonderful hues of pink/ red – and it tastes delicious!

    The writer Mary Shelley wrote part of her gothic (and poignant) novel ‘Frankestein’ in the Georgian city of Bath, UK – not a well known fact!

  11. Tetsugan says:

    Love the bread bag experiment and the fact that you stopped using plastic bags! I like all kinds of bread, but one of my favorites is Irish soda bread.

    The most fascinating thing I know? That everything is interdependent and impermanent. And that gratitude and simplicity are keys to contentment.

    Happy to have stumbled upon your blog and website, Tricia! I’m going to be saving up for a duvet cover.

  12. Brooke says:

    Oh how I’d love a bread bag made by you! I’ve been making my own bread as often as possible for about a year and would also love something besides a brown paper bag to store all that deliciousness in. I’m still so new at it that I only make boules. I too am moving increasingly away from plastic bags (just got four string bags from Reuseit.com tonight in the mail), and am leaving plastic food storage containers in the dust using Mason, Ball, and bottled-goods jars for leftovers and pantry items. Most fascinating factoid? That would have to be that my husband and I celebrated our thirty-fourth wedding anniversary yesterday, along with our close friends Will and Kate!!!

  13. Sadie Prater says:

    The bread bag is great! My husband got me a lovely sourdough boule at the market yesterday and this afternoon it was still fresh with a good crust and crumb. I started a bucket of French bread dough using the “Artisen Bread in Five minutes a day” method and I am going to bake some small baguettes after work tomorrow. I can’t wait.

  14. Katie says:

    Love pumpernickel, in fact can’t get enough!!

    Great Danes were bred to hunt wild boar….this does not seem to be true today since mine is afraid of the Cuisinart and kittens haha!!

  15. Brooke says:

    I got my bread bag tonight.
    My daughter is about to arrive from Asheville after not seeing each other since early February.
    I got a great report at my annual eye doctor’s exam.

    Good things come in three’s! Thank you so much for the beautiful bag!

  16. Linda says:

    Dear Tricia,

    Free bread bag? Whoo hoo! I love all breads, but my favorite is my own homemade organic whole wheat bread with the addition of oats and millet. I use the base recipe from the old Tassajara Bread Book and the millet makes toast nice and crunchy.

    A Fascinating Fact: Sir Isaac Newton is credited with creating the first cat door, when his cat kept ruining his experiment by opening a door and letting light in. (But I’m willing to bet the cat door has been around as long as cats have been domesticated..!)

    If you are still in the mood to send out bread bags, thank you in advance! Love your website!

  17. Annie Trosvig says:

    Hi Tricia, I just stumbled upon your site via Martha Stewart’s site so I owe her a big thank you. Have you ever watched the ‘Artisan Bread in 5 Minutes’ videos on YouTube? – (it’s also a book) my best friend and I went to a bread baking class a few years ago and the authors of the book were our instructors! It’s a brilliant concept where you can make a batch of dough, and keep it in the fridge for up to 2 weeks, grabbing a clump for fresh bread anytime! The class started with something similar to what is shown in the video and went on to incredible heights from there. Honestly, that 3 hour class changed our lives. From baguettes, to crackers, to Boule, to learning how to make pizza on the grill with this bread, it’s amazing! It’s only as endless as your imagination. My friend has since moved into the townhome next door (what could be better!) and we often meet on the front steps for dinner. One brings candles and dinner, one brings fresh baked bread and wine. The boule (master recipe) from the book is still my favorite! If you are still willing to send out bread bags, I would adore them! Thank you so much!

    • Tricia Rose says:

      Maybe I should make more bread bags for autumn… I’ll go and have a look at the videos, thanks Anne !

      • Annie Trosvig says:

        Oh My! Now I see they’ve come out with a book on how to make pizza out of their dough, AND how to make mini donuts out of the dough. Thank you for your reply. Your linen creations are stunning.

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