BakerAunt
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Mike--I saw a recipe for Peppery Cheese Breadsticks in the latest issue of Sift. It's also on the KAF website:
https://www.kingarthurflour.com/recipes/peppery-cheese-breadsticks-recipe
I'd like to try it, but the yield is 9 dozen, which is a lot for two people. I wish KAF would give storage or freezing information.
I would have mixed feelings about watching a neat homemade treat be used as an ingredient in a recipe that could easily get by with the store stuff. Sigh.
To accompany a rotisserie chicken for Sunday dinner, I made a stir-fry with leftover mixed rice and some bulgur. The vegetables were green onion, celery, the last red bell pepper from our garden, an eggplant, sliced mushrooms, and the rest of the bag of broccoli, carrots, and snow peas, and some kale. I sautéed the vegetables in some grapeseed oil, added the chicken drippings (about 1 Tbs.) and a little bit of water.
On Saturday afternoon, I made another try at the “3 Grain Bread,” recipe from Breads, Breads, & More Breads (#37), a Pillsbury cook booklet from the 1980s. (The bread is misnamed, as it counts AP flour as a different grain from whole wheat.) The adaptation I did the week of October 13 did not rise well and was dense. This time, I again used the additional whole wheat and rye. I decided to do half medium and half dark rye, in part because the medium rye is more expensive, and I want to save it for another recipe. I replaced the 3 Tbs. butter with 2 ½ Tbs. olive oil, since I like how the olive oil works in Len’s famous Whole Wheat/Rye/Semolina bread. I replaced ¼ cup bran with ¼ cup flax meal, and I again used 2 cups buttermilk. The additional ¼ cup of water, and another ½ cup bread flour, as well as a bit more honey and 4 ½ tsp. yeast resulted in two beautiful loaves of bread now cooling on a rack on my counter. Both rises were long: the first one as 80 minutes and the second an hour. I don’t know if that is the dough or due to a cooler house. I did the rises on the dining room table, as the heat from the wood stove wafts up, so it is around 71F there. I tried a different shaping technique, based on the discussions at Nebraska Kitchen. After pre-shaping, I did not fold the dough but pressed it down just a bit, then tucked it around all the edges, being sure to seal the seam on the bottom. It worked on these loaves, which baked in 9x5 bread pans. I look forward to slicing a loaf for lunch tomorrow.
