this post has a bread pic at the end ^u^
Things that have occurred since last Thursday: More cleaning. Beta'ing. Playing catchup on my flist. Busily trying to get LJ to work to upload my art work.
Today I finally get to eat at home and not eat sandwiches or things my mom brings over. (I love her, but I am tired of weird casseroles she finds online.)
The chia sprouts from last week's entry have gone into today's coleslaw. I'm usually an entirely sprout coleslaw kind of gal, but I had a half of a head of cabbage to use. I also always stick carrots and raisins in. Delish.
Roast corn is also on the menu today. Because we eat so much masa, I don't like eating nibblets or creamed corn or anything like that. But the great detective Nero Wolfe convinced me to try roasting my corn just once, and ever since, I go out of my way to get unshucked ears of corn when I can.
My current non-sandwich bread recipe is from Jeffrey Hamelman's Bread: A Baker's Book of Techniques and Recipes 2nd Edition (Don't get the first edition, the second is MUCH BETTER).
I basically looked for a bread recipe that didn't require shaping/use of a lame/actual work lol and used a combination of the recipes for rustic bread/country bread. The first bake went horribly (way too long in the oven) and as a result, my bread was over dark and stuck to the enamel pot I baked it in. The second bake was much better because I oiled and then floured the pot and preheated the oven. Made with Italian style reinforced flour, it tastes just like home. :)
(Ask and you shall receive exactly what I did, but for right now, I don't want to type up specifics :P I'll even stick baker's percentages up, but there's stuff in front of my cookbook cabinet and I don't feel like shifting all that stuff at the mo.)
Today I finally get to eat at home and not eat sandwiches or things my mom brings over. (I love her, but I am tired of weird casseroles she finds online.)
The chia sprouts from last week's entry have gone into today's coleslaw. I'm usually an entirely sprout coleslaw kind of gal, but I had a half of a head of cabbage to use. I also always stick carrots and raisins in. Delish.
Roast corn is also on the menu today. Because we eat so much masa, I don't like eating nibblets or creamed corn or anything like that. But the great detective Nero Wolfe convinced me to try roasting my corn just once, and ever since, I go out of my way to get unshucked ears of corn when I can.
My current non-sandwich bread recipe is from Jeffrey Hamelman's Bread: A Baker's Book of Techniques and Recipes 2nd Edition (Don't get the first edition, the second is MUCH BETTER).
I basically looked for a bread recipe that didn't require shaping/use of a lame/actual work lol and used a combination of the recipes for rustic bread/country bread. The first bake went horribly (way too long in the oven) and as a result, my bread was over dark and stuck to the enamel pot I baked it in. The second bake was much better because I oiled and then floured the pot and preheated the oven. Made with Italian style reinforced flour, it tastes just like home. :)
(Ask and you shall receive exactly what I did, but for right now, I don't want to type up specifics :P I'll even stick baker's percentages up, but there's stuff in front of my cookbook cabinet and I don't feel like shifting all that stuff at the mo.)