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One of the secrets I've learned from you Len is that oil as an ingredient helps keep bread fresher longer. I made the connection with how well your Rye, Semolina, and Whole Wheat buns hold up. I've actually increased the oil a bit in some breads I bake and noticed the same result. Of course, I'm also using buttermilk, but the additional oil helps.
On Saturday, I baked Oatmeal Date Muffins for breakfast. It is a recipe that I adapted from The Los Angeles Times food section which printed it probably over 35 years ago.
In the afternoon, I decided to try the Climate Blend Sandwich Bread again and see if I could improve over my last attempt. I'm giving a detailed description, since I know Chocomouse has some of the climate blend flour to use.
I was going to use just 3 ¼ cups of the Climate Blend flour, which at 426 g would still be over the weight that King Arthur has for 3 ½ cups (402 g). However, I had roughly 3 Tbs. left, so I went ahead and used it for a total of 446 g. (Last time, I used 456 g.) I increased the water from ¼ cup (2 oz.) to 3 oz. (I know, I use grams for dry ingredients and volume measurements for liquids.) As I did last time, I replaced a cup of water with buttermilk. However, this time, I proofed the yeast in the water with about 1 Tbs of the honey, then added it with the cup of buttermilk and the remaining honey to the flour. I mixed it with a dough whisk, kneading a bit at the end, then let it rest for 15 minutes. In the original recipe, the liquid is added to the flour, then instant yeast is added after the hydration with the rest of the ingredients.
At the end of the rest time, I put the soft dough, in chunks, into the bread machine. jI sprinkled the salt (cut from 1 ¼ to 1 tsp.) over it, then started the dough cycle. I drizzled 2 Tbs. of avocado oil into the dough as it mixed. I checked the dough during the kneading cycle, and it had a softer, slightly stickier texture than the first loaf that I made, which is positive. After the kneading cycle finished, I transferred it to a 2-qt. dough bucket to rise, which it did within an hour. The second rise took slightly under an hour. Both rises were much better than when I baked the bread a couple of weeks ago. The bread needed just 35 minutes to bake. It smells wonderful, but it does have a couple air bubbles on the top, as well as one very large bubble.
I will add a note tomorrow on this thread, after we slice the bread at lunch, to report on taste and texture.
What a wonderful week you had, Joan! Having family visit is so wonderful.
We finished up the pork loin and most of the barley, butternut squash, and spinach. There is a little left over that I will eat for lunch tomorrow.
CWCdesign--I hate anticipating a special meal, then having to eat the disappointment.
We had most of the leftover soup for dinner tonight. There is enough for me to have for lunch tomorrow.
That loaf is beautiful, Len!
Nice looking stir-fry, Len!
We had some of the leftover pork loin with butternut squash, barley, and spinach for dinner tonight. It was great on Tuesday, but it seems to be even better this time.
I made yogurt again today.
We had more soup on Wednesday, along with the rest of the cornbread muffins.
Your sub buns look great to me, Patty!
I made Maple Granola on Wednesday. It's a staple in our house, so I usually make a batch once a month.
I've been sticking to Vitacost for flour. I wait until they have a 20% off sale, then order enough items for the free shipping. My sources of vanilla are Ross, Marshall's, as well as TJ Max and the Home Store (when I can get to the two latter, which does not happen often). I like the Nieman-Massey vanilla.
Our local grocery store had a dozen eggs for $4.99. I try to catch the specials. With the spread of bird flu, I do not expect the price of eggs to go down any time soon. Indeed, the price will likely increase.
Thanks to you all for the birthday wishes!
For my birthday dinner on Tuesday, I made Pork Loin Roast with Barley, Butternut Squash, and Spinach. Normally, I use fresh organic kale, but it is only available at the Kroger in the larger town where we do the big grocery run every three weeks ago. There was a vendor at the farmers market who had a greenhouse, and she was a great source in the winter, but she stopped coming. I used frozen spinach, and it worked okay, but both Scott and I prefer it with kale. The pork loin roast came from a local vendor at our farmers market.
Thank you, Joan! Yes, I enjoyed my cake!
My birthday is tomorrow, so on Monday I baked Bischofsbrot, which is a long loaf cake full of dark chocolate chips, maraschino cherries, walnuts, golden raisins, and regular raisins. I make it with half barley flour and replaced 4 Tbs. melted butter with 4 Tbs. avocado oil plus 2 Tbs. buttermilk. I put in extra cherries and chocolate chips.
I also made dough on Monday for Whole Wheat Sourdough Cheese Crackers.
Best wishes to your son, CWCdesign, and to you as well, as I know you will miss him.
Joan--You raised your son right, as he is an excellent cook!
Our dinner tonight was more of last night's soup and cornbread.
Joan--I'm sure that your son found that chili extra good because his Mom made it!
I baked cornbread muffins to go with soup for Sunday dinner. I used two round Nordic Ware muffin pans, each with 6-heart shaped wells. The muffins were done in 16 minutes.
I made a big pot of soup for Sunday dinner using most of the turkey broth that I made late last week. I used 12 cups of broth, two cups of Bob's Red Mill Vegi-Soup mix of lentils, split peas and barley, chopped carrots, chopped celery, chopped yellow bell pepper, 8 oz. sliced mushrooms, 1 heaping tablespoon dehydrated onion, and an heaping tablespoon of Penzey' Bouquet Garni seasoning. I plan to freeze some of the soup. We had it with cornbread muffins.
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