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I have a customer who has teenage children. She buys a lot of different kinds of bread from me, but she was still buying cinnamon bread from a local chain because her kids love it. She asked it I ever made something like that. I found the ingredients online:

Ingredients

Wheat Flour, Water, Cinnamon Chips [Sugar, Vegetable Oil (Palm), Cinnamon, Soy Lecithin], Sugar, Yeast, Sunflower Oil, Salt, Dextrose, Sodium Strearoyl Lactylate, Mono-diglycerides, Ascorbic Acid, Protease.,

This week’s smoked meats included the usual sausage, chicken thighs and pork ribs but Lucy threw in a 3 pound chuck roast that was on the thick side too. Normally we would smoke a pastrami, corned beef or brisket but they are ridiculously expensive and Chuck roast is half the price.  She wanted to see if this usually slow braised meat could be smoked and pulled like a pork shoulder

have used egg white, egg yolk and butter...my knishes wont brown!

My work schedule is set up so that I get every other Friday off.  Or, as my employer puts it, I'm on a 9/80 work schedule.  That means Mondays through Thursdays are 9 hours a day, one Friday is 8 hours, and the following Friday is off.  I love it.  Having a 3-day weekend every other week is a wonderful thing.

As mentioned in my other post, I was busy baking a ton (for me) of loaves today. This is Oats 4 Ways recipe. It also makes 2 large loaves or 3 small ones. Bake for a shorter time if making the smaller ones.

1. Toast 75 g rolled oats and then soak overnight in 150 g of boiling water.

2. Soak 75 of oat groats overnight in 150 of boiling water.

It was like a baking marathon session today. I can only bake 2 loaves at a time and I had 10 loaves to bake! I more than doubled up on what I usually do because I can't bake next weekend and I wanted to give a couple of loaves away to friends and family.

So the first set of 5 loaves were this multigrain and sprouted wheat sourdough. This makes 2 large loaves or 3 small ones.

1. Sprout 75 g of hard spring wheat berries. I used an old variety called Selkirk. This took a few days. When the tails were as long as the berry, I put them in the fridge.

This is my first attempt at sourdough. It's just a plain loaf proofed for about 20 hours in a round banneton, then adjusted a little bit to make a more rectangular shape. I was a little bit disappointed with the oven spring, but I think that was because I didn't leave my Dutch oven to heat up for long enough,  Because i was getting a little impatient. Other than  that  I'm very happy with it.

Please let me know what you think, criticism more than welcome, also, would I be better buying a rectangular banneton, or is it fine to adjust the shape just before baking?

To my honey corn bread recipe I have upped the jalapeno from one to two. Not a lot of heat from these peppers up here in moose country, but they added a nice crunch, as did the corn kernels I added. The final add was old cheddar diced fine.