Iced...
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Iced...
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I am drinking my coffee and wishing I had a slice (or 3) of that.
That's why I always make two. A piece or two leads to half a loaf.
Yummmm..........
Here's the rolls I made for Thanksgiving.
They were 'OK' but I need to work on making them some more. I think that I worked the dough too much in the Kitchen Aid. Also next time I'll use a slightly smaller pan so that the rolls will touch each other---OR---I'll cut the pieces in half and then roll them and put two balls in my cast iron muffin pan.
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After 90 minutes of rise--
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Fresh out of the oven
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Thanks for looking :bow
Those look great.
Working on cold rising the dough for an olive loaf I will bake tomorrow. Started the dough yeasterday morning.
I will try to take pictures of the finished loaf when it comes out of the oven if I can keep it intact long enough to get a photo. There be vultures here.
Beautiful rolls, Roy.
Sunday morning olive bread fresh out of the oven.
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Just out of the oven and cooling down----They will become my version of 'Garlic Bread' for Christmas Eve Supper at my oldest child's home tomorrow night.
I'll split them in half lengthwise, then spread with softened butter mixed with freshly minced garlic mixed in along with freshly chopped rosemary then sprinkled with some freshly grated Romano cheese. Then the 1/2's will be placed under the broiler until starting to brown.
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Those look wonderful, Roy. Yum!
No it's not Pillsbury's Doug Boy's stuff
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Tomorrow I'm going to travel about 70 miles away to help an old friend with some painting and I'll also be fixing some meatloaf to bake there but I wanted some fresh bread to have while I was there as her young grandchildren will also be eating with us so here's what I'll be taking for bread tomorrow--
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Into a 350 deg oven for 15 minutes, then rotating the pan 180 degs because my oven is hotter toward the back than the front and an additional 20 minutes here it is;
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It's damn tempting to cut a slice while it's still warm then apply some butter------------------but I have will power (I hope)
Thanks for looking.
Roy, I'm always impressed with your bread baking, and my mouth waters every time you show one of your loaves. (I'm hotter toward the front than the back :p).
Thank you, I try--That's all I can do.
I'm pretty sure that you have enjoyed some of 'pinklather's' homemade sourdough bread and I'm not anywhere near his league there. I've thought about giving it a go but I live alone and I can't keep the starter alive without what I feel is too much work/hassle.
I'm the oldest of four and we are right at 2 years apart. My mom was a stay at home mom until I was 14. She would tell you that she wasn't a good cook as she didn't enjoy cooking--but she HAD to cook, the same was true with baking.
I can remember sitting down to the table and mom would have baked biscuits (using Bisquick) and my dad would take one in one hand and then very sneakily take his table knife in the other hand then put the knife under the table.
He would then 'tap' the biscuit on the table top and at the same time hit the handle of the knife under the table--thus insinuating that mom's biscuits were 'Hard As A Rock'.
To the best of my memory mom never baked bread from scratch--EVER. However one day mom discovered 'Rhodes Frozen Bread Dough' and so she bought it, brought it home, thawed one and then baked it.
Dad came home right as she was taking it out of the oven.
My dad would never eat the heal of store bought bread but unbeknownst to my mother dad loved the heal of freshly baked bread. (His mother my beloved 'Granny' was a fabulous cook and baker)
Well we didn't have a real bread knife and trying to cut real fresh bread with a regular knife would just smash it so dad got out his meat saw to gently saw through this warm soft bread.
Mom was in tears as she thought that dad was making fun of her bread.
Damn I miss the two of them.
Pinklather was my honing mentor and he and his wife graciously welcomed me into their home. He always has a loaf baking, as he not only bakes it for himself, but shares it with others in need in his community. I've had many wonderful samples of his sourdough bread, but what I really enjoyed was his spelt bread. I know he's given his time to others on this forum. He's one of the nicest men you would ever want to meet. Baking bread is good for the soul, just like preparing and shaving with a straight.
Making bread and straight razor shaving are activities that demand concentration and patience and reward you with satisfaction and a sense of accomplishment. Both require attention to detail, but allow for personal creativity and are enhanced by sharing with others.
Well here's an update on my bread and meal with my friend.
It ended up that her son also ate with us I knew that a daughter and the daughter's three children (aged 13-11-7 years old) were going to be there for supper.
I must have done something right as there was only enough bread left to make a single sandwich left over (not counting the heels).
Also the meatloaf I made was a big hit. I used 2 lbs of ground beef along with some finely chopped onion, grated carrot, finely chopped red bell pepper, freshly minced garlic and oats so it was a nice sized meatloaf. Everyone had 2nds and some had 3rds. There was just enough meat left for her to make a sandwich with the remaining bread to take as her lunch for work today.
I know! I know! "No pics or it didn't happen" but it did happen but I didn't think to take my camera along OR to ask her to take pics.:banghead:
I'm going back next week to finish things up and she's asked if I could bring more bread---So I must have done something right.:y
I posted what I'd gotten in the mail here:
https://sharprazorpalace.com/beginne...ml#post1857758
Here's the Soft White Washington grown wheat after milling:
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The Hard Red North Dakota grown wheat after milling:
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I used 3 cups of the Soft White and 1 cup of the ND Hard Red and here's the loaf right out of the oven:
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And a few minutes later after brushing the top with a bit of butter to soften the crust a bit:
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Unfortunately my plans had to be canceled so this loaf is tightly wrapped and in the freezer until I can take it to my fiends for supper. I think it will go nicely with some homemade 'Yankee Chili' (that's chili that includes beans).
Have you tried the "white" hard wheat? It gives a slightly more delicate flavor as opposed to the hard red.
I've only had the mill for two days now. I used what I had available so no I haven't tried the Hard White and doubt that I will as we don't grown it in these parts.
To the best of my knowledge the only source for such a thing would be from Amazon and to be economically efficient I'd have to buy 40 -50 #'s at a time and I don't make that much bread. This is more or less just for fun. With that said, maybe in the future I might get more involved and give the hard white a go.
I get my wheat berries from Pleasant Hill Grain. They be in Nebraska and are about the best source I know of for grain of all kinds as well as all kinds of bread making supplies and gear in general.
@Cudarunner: the Soft White Washington after milling you show above looks like it has no bran in it. Did you sieve it out?
I didn't use any kind of sieve, the wheat is very pale in color so the bran doesn't stand out like the Hard Red does.
Here's a pic to show the difference with the raw kernels.
Hard Red on the Left and Soft White on the Right;
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Even if you sieve out the rough bran the color doesn't change cause you can't get all the other components out like the endosperm. You would need to turn it into typical processed "white" flour like you see at the grocer. I don't know what the process is but I don't think you can do it at home.
I decided on something a bit different for supper but I needed (pun intended) some bread for it so here it is:
I used store bought Unbleached with about 1/4 of the total was my fresh milled hard red.
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Yup! Au Jus Sandwiches. The beef is some I canned and the 'Dipping Sauce' is from the canning.
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I stumbled upon this and I found the 35+ minutes a Very Worthwhile and Informative Video.
Plain and simple.
https://www.youtube.com/watch?v=OjXWVSbWBV4
Check out the info about her.
She's wonderful, Roy. I'd love to have a meal at her house.
I have several cookbooks but one of my favorites is by Dom De Louise called 'Eat This It'll Make You Feel Better'. The title reflects what his mother would tell him whether he'd fallen and scraped his knee or had a tummy ache. "Here, Hava Cookie, it'll makea you feel better".
It's filled with recipes from his mom, other ladies from his neighborhood in Brooklyn where he grew up. However there's a recipe from Nancy Reagan in there also along with many Hollywood celebrities.
I highly recommend the book even if you never try one of the recipes as there are such wonderful stories that start many of the recipes.
Anyway if Dom would have made videos with his mom about her recipes, I have this vision that his mom would sound just like Gina as she and his father had immigrated from Italy.
Naturally leavened sourdough:
75% hydration
2% salt
1/8 whole wheat the rest bread flour. My daily bread.
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With some homemade lemon marmalade:
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Good eats!
Beautiful loaf that makes my mouth water.
Beautiful loaf! Perfect crust and crumb.
I also like the nuttier flavour you get when you let the crust brown up the way you did.
Sometimes, I add some rye flour to the sourdough. Seems to give it a bit more oomph.
You can also add some vital gluten which will improve rise and some semolina flour will give it a unique texture.
My son and his girlfriend will be here for supper so some fresh rolls are in order to go with some homemade Strawberry and Blueberry Jam--
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I think I want to find out where you live so I can sit outside your house and inhale all the great cooking aromas.
I came home yesterday and when I opened the porch door I smelled fresh baked bread.
I cut off the two ends of one loaf and with a little butter was in heaven!
My mother would tell you that she wan't a good cook or a baker as she HAD to cook and she HAD to bake.
I vividly remember my mother serving biscuits and my dad taking the handle of his table knife and putting it underneath the table top then taking a biscuit and while tapping it on the table top and at the same time hitting the handle of that table knife under the table top to insinuate that mom's biscuits were hard as a rock.
On day mom found Rhoad's Frozen Bread Dough and baked a loaf of fresh bread.
She had just taken it out of the oven when dad came home from work. Unbeknownst to mom dad loved the heal piece of freshly baked bread (he wouldn't eat the heal of a store bought bread).
Anyway we didn't have a very good bread knife so dad broke out his meat saw to gently slice the heal off.
Mom was in tears as she thought dad was making fun of her bread.
Damn I miss them both!
My grandmother had 12 kids in northern Ontario. She told me she would go through 100 pounds of flour a week making bread. Each of the 6 boys would eat a loaf each day. By the time I knew her, she had retired and sold the farm and was alternating staying at each kid’s house for a month or more during the year. I can only imagine how that house smelled with that old wood stove going all day long making bread and other food for a family of 14.
Tha
Came out really good even without the nuts.
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My friend Annie would love it. I have always put nuts in banana bread, sometimes some currants but she doesn't like nuts. Oh she'll eat the bread but after she's done you'll find a little pile of nuts that she spit out:gaah:
I'm traveling tomorrow to help her prep her laundry room so it can get new tile. I think I'll make a couple of loaves to take up but I'll leave the nuts out.