No, that's not a misspelled street address, though wouldn't that be a great name for my future goat farm and bakery? You know, some day when I'm rich and I can buy a chunk of land, raise dairy goats (and cows, too, because I love cows) and make all sorts of cheeses? And breads? And other stuff? Sigh.......
Um, hello?...yoo hoo...'scuse me...but you can take your nose off the monitor. No matter how hard you press, you're not going to be able to smell that loaf of bread.
At least, not that way. You'd be able to smell it really well if you make it, though, and if you are a fan of rosemary and garlic, then you really should.
At the beginning of December I said I was going to cut back on processed white stuff and other unhealthy food, and try to get myself in shape, since we're going skiing in February and I would like to at least give the illusion that I'm all healthy and athletic.
Hahahahahaha. Anyway, I tried, but certainly wasn't perfect about it. I did, however, pay more attention to what I was eating, and I think, for the most part, I ate less of the bad stuff.
I didn't really know what to call these rolls. I mean, they're half whole wheat flour, half all purpose flour...they're actually made from a pizza dough...well, I'll tell you what I did, and if you can think of a good name for them, feel free to leave it in the comments section.
A couple of weeks ago I wrote about this savory Sweet Potato Bread that I'd experimented with. Well, yesterday I was baking bread - made one rather rustic batch and I knew I needed to make something soft and squishy for my husband's sandwiches. I had sweet potatoes, so I thought I'd make another batch… Continue reading Softer Bread than Before!
I had a few of these.
It was this past Saturday, and I was spending pretty much the whole day in the kitchen. I baked potato bread, prepped the blueberry crumb cake ingredients for this past week's Tuesdays with Dorie, and baked the coconut butter thins for NEXT week's Tuesdays with Dorie (it's my turn to pick a recipe, so I figured I should have my post ready in PLENTY of time for a change), and since I was in such a baking mood, I found myself looking around the kitchen for other innocent bystanding foods to throw into my stand mixer and pop in the oven.
I was looking through various bread books yesterday. I wasn't sure what I wanted to make, but we were out of bread, or almost out, so I needed to bake something.
I actually found two recipes, in two different books, that I decided to make. The first one I found will be posted another time (because it's not done yet - it's a two-day process), so today I give you the second one.
This batch was for Bill. He wanted a soft bread, something good for sandwiches.
And I had potatoes.
(Adapted from a recipe by Bernard Clayton.)
I've posted a couple of bread recipes lately - one post was entitled "Gooder than Sushi" Bread and the other was a simple French bread recipe, or Pain Ordinaire. Both are made from rather lean doughs, with little or no fats included in the ingredients. This tends to produce a chewy bread that is best eaten the same day it's baked. The "gooder than sushi" description came from my 6-year-old son, who absolutely LOVES sushi, but (that day) liked the bread even more.
