Finals Week - Biting off More Than I Can Chew
This week is finals (and my graduation!) week at Penn State, so naturally I've hidden from all responsibility in the kitchen. This week I made Po'Boy rolls for buffalo chicken cheesesteaks, oatmeal bread, oatmeal cookies, and pizza.
Po'Boy Rolls - http://www.thefreshloaf.com/node/24960/new-orleans-poboy-bread-it039s-all-eric039s-fault
I made these a little smaller for shareability, maybe a little less crackly, but so delicious.
Oatmeal Bread - http://www.kingarthurflour.com/recipes/old-fashioned-oatmeal-bread-recipe#reviews
This is the most consistent loaf of bread that I make. In a perfect world, this is breakfast every day. I used 2/3 bread flour and 1/3 whole wheat flour, and it's so soft.
Oatmeal Cookies - http://allrecipes.com/recipe/soft-oatmeal-cookies/
My boyfriend has on more than one occasion, referred to these cookies as better than his mom's. I use whole wheat flour, and he doesn't know. I added chocolate chips and chopped pecans partially for flavor and partially to clean out the cupboard before I move to start my job, efficiency is delicious.
Pizza - http://feelingfoodish.com/the-best-new-york-style-pizza-dough/ and http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html
This is my first try at pizza dough, and I'm quite pleased. I used 1/2 KAF bread flour and 1/2 00 flour. Portion control is hard, any pizza is a personal pan pizza if you try. This is my go-to sauce. I don't buy pizza sauce, and I use this on pasta too.
http://www.thefreshloaf.com/node/24960/new-orleans-poboy-bread-it039s-all-eric039s-fault
Comments
...but the 'Mom' in me has to come out. Hit those books and do well on your exams! Your education is important to your future and you owe it to yourself to perform to your very best.
That said, Congratulations on completing your program and Happy Graduation!
Cathy
nag someone else's daughter? Sigh.
Haha! The great thing about a day spent baking is all the hands-off time. The hands-on time was like a study break. Thank you!
That sure did make me laugh
or working from home in my case. The typical bread baking of 10 minutes of work and then hours of waiting fits well with just about anything. I don't suggest letting SD pizza dough rest for 72 hour in the fridge instead of 24 though - which happened yesterday a I kept coming up with other meals instead of pizza over the weekend :-(
Congrats on your degree - well done all the way around, including the bread and
Happy bakinfg
I end up with something to show for my study break. I end up feeling like I've been doubly productive. I could never wait 3 days for pizza, so the timing takes care of itself!
Thank you x2!!