Stranded in my house for another day since Nemo swamped Long Island with 20 -30 inches of snow I needed some more bread to eat. I decided to make some nice soft and tasty rolls that will be great for sandwiches and/or snacking.
I joined in on The 3 Twisted Sister’s GMA bake this week to do a Valentine Rose. The premise was to do Vienna bread dough and make it into a Valentine Rose somehow. The GMA’s posted their fine examples yesterday so this was a tough act, all 3 of them, to follow. But, we had the last of our left over panettone to use up and on our side.
It has been a while since i have posted any thread, baked any bread, or joined in any conversation with the TFL community. 3 months have elapsed since the day i had my spine fused, and i now feel good, and have recuperated enough to be able to bake bread again.The bread shown is one of my favorites: Hamleman's Whole Wheat Multigrain.
As far as pain, it is mild, yet tolerable. I have removed the brace now, so i can bend easily.
A month ago, the three gmas baked a great looking lemon anise seed tea loaf from Dan Leader's book 'Bread Alone'. Having lots of lemons and being a lover of all things anise (including anisette), I decided to bake a loaf for us to have with tea in the evenings. I up'ed the lemon flavor by adding a teaspoon of limoncello to the lemon and simple syrup glaze. Haven't cut into it yet, but it makes a very big loaf of tea bread. It is baked in a 9 x 5 inch loaf pan and rises in the oven to fill the loaf pan to the very top. In baking this, however, I did find the 30-
Messing around..........
Saturday evening's dessert: Peach Upside Down Cake. (I had my piece sprinkled with a few drops of Amaretto.)
and Sunday morning's bagels. (Ciril Hitz Baking Artisan Bread, CHEWY Bagel formula converted to natural levain.)
David G
The storm has come and it has delivered as promised. Here on the South Shore of Long Island where I live we spent most of the morning digging out of 20+ inches of icy heavy snow. In between the snow plowing and digging I managed to shape and get my latest bread in the oven.
I'm approaching the age of sixty and I've been baking regularly for about ten years and doing it by hand. But a bug got in my soup more than two years ago when txfarmer posted the breathtaking blog "Sourdough Pan de Mie - how to make "shreddably" soft bread". She wrote and demonstrated about intensive kneading and how that was the secret to those amazing loaves.
Dried black mission figs, dried white USA figs, turkish dried brown figs, fresh turkish figs and fresh Japanese figs..
I made some rolls a few weeks ago with bits and pieces of left over hard cheese. I just grated them and added to the dough. I also had just a scrap of Gouda, that I cut in chunks and threw in as well. They came out fine. Mostly a shrap taste from whatever the predominate hard cheese was. I liked the occasional smoked smoked bite from the Gouda.
