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I’m baking bread this Sunday afternoon. I’m using the basic bread machine mixing recipe that I like and making my variation with ¾ cup Harvest Grains and ¼ cup Bob’s 5-Grain Rolled Cereal. I added 1 Tbs. of wheat bran to the grains when I soaked them in 1 cup of buttermilk for about 90 minutes before starting. I have a lot of wheat bran to use up, so I decided to start adding a bit to my various breads.
For pizzas for us the amount of sauce and cheese varies based on what is on top and who it is for.
I typically make five or six 12 inch pizzas depending on who is home and how much they are eating. We have two teenage boys and an almost six year old girl. She used to like to keep up with her big brothers until one night when she woke up sick. It had nothing to do with how much pizza she had eaten but she now blames that and has reduced her consumption.
Cheese pizzas have about three tablespoons of sauce and 5.2 ounces of cheese. I started weighing the cheese before I put it on.
Olive and veggie pizzas usually have more sauce (for my wife who likes extra sauce). This is a little tricky as the veggies tend to release water so I need to balance out what my wife likes with what won't become a soggy mess. These are lighter on cheese (about 4.7 ounces) because of my wife's taste.
Meatzzas have about three tablespoons of sauce and about 4.8 ounces of cheese.
Also the veggie and the last cheese pizza I have sometimes have extra sauce because they will have leftovers and go into the refrigerator. This dries them out so having extra sauce to begin with makes them taste better the next day.
I realized on Friday morning that we were almost out of bread, and my husband had not told me. I baked another loaf using my basic bread machine mixing recipe. I used 1 cup of BRM 5-Grain rolled cereal, 1 cup whole wheat flour, ½ cup white rye, 2 Tbs. flax meal, 2 Tbs. special dried milk; 2 Tbs. wheat bran (need to use it up) and 1 ½ cup bread flour. I used 1 cup buttermilk but reduced the water to ½ cup, and that made a better loaf. I used half regular and half special gold yeast, which I need to use up. The bread, baked in an 8x4-inch pan, came out very well, and I look forward to cutting into it tomorrow.
On Friday, I again baked Black Raspberry Oatmeal bars, using that Apricot Oatmeal recipe. I tried adding 2 Tbs. of powdered milk to the crust/topping. We will see how that turns out.
Addendum: The bars are as delicious as always, so sneaking in a fine powdered milk works.
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