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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.Quote:
Originally Posted by evnpar
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.Quote:
Originally Posted by evnpar
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.
