I baked more of my sweet potato rolls.
How about you?
We had two kinds of stuffing (made with <gasp> bought bread), and my wife made corn bread muffins which were yummy.
Today, I made a semolina bread (See my topic). Tomorrow, it's going to be Miche, Pointe de Calliere, from Hamelman.
We also had left over turkey sandwiches for lunch on Hamelman's Vermont Sourdough, but I made the bread last week and froze it, so does that count?
Sounds real good.
I was proud that I made stuffing with one of my miches all chopped up but, truth be told, it didn't turn out too well. I'm not sure if the bread was the reason why: I made a few other mistakes in the process.
Not a big deal... overall the meal turned out very good.
My wife has made this stuffing for several Thanksgivings now. It's called "Three Onion Stuffing," and it's alwys been enjoyed. It's from the November, 1995 issue of Gourmet Magizine, which I'm sure you have at hand.
If you can't lay your hands on that issue, I was able to find the recipe on the Epicurious web site. The link is:
My wife uses the local boulanger's "Country French" bread which is pretty good for a crusty, sweet dough French bread. It probably uses baguette dough but shaped into a 2 lb. batard. Our boulanger is a Frenchman who married a local girl who was studying in Paris at the time. She got homesick. He moved here about 25 years ago. His breads and pastries are as good as any I've had in Paris. I wish he did more of the rustic breads we've enjoyed in the provinces, but c'est la vie.
Here is a picture of the marble wheat clover leaf rolls I made for our Thanksgiving meal.
Good looking rolls, Drifty. Is that a rye marbled in?
I made these rolls with marbled wheat dough not rye. I get malted wheat berries from my local brewery supply store and grind the berries into a flour and use that to make a mash. The dark color comes from using what the store calls "Chocolate Wheat". These are wheat berries that are roasted after they have been malted. I am able to make both the dark dough and light dough with the same formula so both doughs will rise and act the same.
How interesting. Now I really want to taste one of these!