My first intention was to make some hamburger and hot dog buns, but as usual I couldn't resist the temptation to be more creative. These rolls really didn't turn out ideal for its original purpose, but they do taste real good none the less.
Hanseata’s wild rice bread looked so enticing we had to move it up to the top of the bake list. To her recipe, which hardly needed any changes at all if one of us was sane and not barking, we used high alcohol ice beer for most of the water and upped the hydration about 10 %. We didn’t use all beer for the liquid because it had to pass quality control to make sure it was not spoiled in some way. It actually took two or three tastings just to make sure, but it finally passed.
Hey, I don't post as much as i should here, but I'm excited about the new way of steaming, at least for me, that I used today!
First, I'm from Brazil, so sorry for some misspell or something :)
I'd been meaning to make Challah for a long time but never found the courage. These breads always look so beautiful. Reading Carol Ungar's account of recovering her family's tradition, 'Grandma's Lost Challah, Found', I was inspired to have a go.
We have been eating lunch well the last day or two with our last Pretzel Roll bake for sandwiches - P and J and Baja Grilled Chicken with Grilled Veggies. The J is caramelized Minneola Marmalade. There is part of a croissant, some nice red pepper hummus, cucumber salad and fruits and veggies of all kinds. All very healthy and my assistant cleaned herself up for a photo with her new bow!
Alnwick Farmers’ Market; Bread and Roses, May 2012 The sun has been shining in the UK this week, and, finally it is warm here; not before time! Yesterday and today’s baking have produced some very tasty breads plus other treats too [croissants, pain au chocolats, pain amandes and spicy buns]! I laid out my produce this evening and came up with 70 loaves plus the aforementioned treats.
