Some fun sunshine-y foods today! Extra streusely strawberry-rhubarb bars, Hawaiian fajitas because we love tacos, cupcake chips whatttt?, and a yummy lunch of Greek pasta salad. (photos/recipes found at respective links)
Today was a good pinterest day. A couple recipes to try soon: little bear cookies to kill you with cute, clustery granola, fancy bagels, and lick-your-fingers-for-days cinnamon buns. (photos/recipes found at respective links)
This week’s bread was oatmeal bread. The recipe made two loaves, and we decided to make both, and give one away. Unfortunately, while in the dough proof, one loaf stuck really badly to some plastic wrap, and the dough deflated some after I tried to gently remove it. So we graciously gave away the round, attractive loaf, and kept its less attractive, but still tasty, twin for ourselves.
I would also like to add that this bread was ginormous. Together, the breads took up an entire sheet tray.
It’s always nice to spend a couple days back home. My vacation went by really fast, but we managed to make two kinds of pie, muffins, cake, cookies, crochet flowers, a doll, and some quilt pieces. We are pretty busy bees.
One of my very favorite things: my ma’s coffee cake.
We were working to make these flowers into a garland. It will be adorable when its done.
This week we made sourdough English muffins! A little bit of change from the normal loaf we have been making. It was actually a little more arm work than the normal loaf though! It wanted 6 1/2 cups of flour and kneaded and rolled out! Great arm workout.
This week was date bread. Dates are one of those foods I always forget that I like, but then I start sampling them and I remember.
I went a tiny bit off recipe for this one. The recipe is for a two-pound loaf, and I wanted to try halfing it. I also wanted to sub in some whole wheat flour too. I suppose dates and pecans are kinda heavy, so if I wanted more rise, all normal flour would have been the way to go. But I don’t mind dense breads at all.The loaf turned out a little small in the bread pan, because it was only one pound, but it had a nice shape. It did turn out a little bit dense, but still soft. I was going to take a picture of our toast this morning for the after, but once they were toasted, I put some butter and cinnamon and sugar on it, and it was basically the best thing I’ve eaten in a week. Good thing I have another slice in the morning to look forward to.
This week’s loaf is the classic wheat. Delicious and nutritious. We’ve eaten it as toast mostly, but I have a panzanella recipe that I am hoping to try tonight!
I have also been reading this book, and I am right in the middle of the air section. Super nerding out on the history of grains and such. I’ve been keeping the starter in the fridge and feeding it every week, and it works perfectly fine, but I might try a little experiment. Just to see what it does, I’m gonna try keeping it a little warmer and feeding it more frequently. I know everyone is eagerly awaiting the results.
Some recently made things around here: old-fashioned oatmeal cookies, a clock that will always tell the guy that its time to come home, m&m bars ready to be eaten, and a funny new animal.