so to put a long story short (and what better way to do it then photos?)
the result:
the recipe i followed:
Anyone who has seen my blog knows I make naturally leavened panettone often. I have tried a new recipe by Massimo Vitali which includes cocoa butter. The recipe also calls for milk powder which I don't keep, so I left it out. I made a few other adjustments with water and flavourings but other than that it's as described in the formula.
Finished dough.
As a follow up to a previous post here is how I make non fat Greek yogurt. You can make it with any kind of milk you want but I am into non fat where ever possible. Make your yogurt cozy for 12 hours at 110 F by placing 2 folded in half kitchen towels over a heating pad set to high which is covering a wooden cutting board. Get a large bath towel folded in half to cover the kitchen towels.
I liked these much better than the blackberry one's last week. Yummy!
We had some left over avocados that were getting very ripe so I decided rather than throw them out I would try to incorporate them into a bread. I used 1 ripe avocado and mashed it up with a fork until it was the consistency of guacamole. I've also been wanting to try to add some yogurt into one of my breads and figured this would be a good combination with the avocado as wel
It's been a while since I made my own pizza so I figured it was time to make a go of it again. I have been reading many posts about using 00 style flour and how it really only works best when you can get your heat source over 700 degrees. I don't have the ability to do that just yet, so I decided to combine 50% Italian Style Flour from KAF and 50% KAF Bread Flour and see what h
