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Aaron--Your comment about that four-year old reminds me of a story from a former colleague, who as a young child, decided only to eat white foods. Her mother bought a book, Bread and Jam for Frances, about a little girl who would only eat bread and jam. The lesson backfired, as my friend interpreted the story, which was meant to encourage children to eat more varieties of food, as so cool that the little girl only ate bread and jam. The book ended up reinforcing the behavior it was meant to change. I'm always amused that people producing some children's literature think that children will take exactly the intended message from these stories.
On Saturday, I baked a one-loaf recipe of my version of Buttermilk Grape Nuts Bread (recipe on this site). I used the bread machine, as my stand mixer is still packed and will likely stay that way until we get settled. We have been having trouble in the warmer weather finishing the 8x4 inch loaves, so I halved the dough and baked it in two 7x3 inch bread pans (nice heavy ones that I happened on a few years back at T.J. Maxx). I baked the two loaves for 35 minutes. I will freeze one.
On Thursday, I baked a pumpkin pie with a buttermilk crust to use the last of the pumpkin that I brought with us on the move.
Joan--I'm glad that the buttermilk hint worked out well for you. I use buttermilk in my baked goods almost exclusively these days.
On Wednesday, I'm baking the KAF Wheat-Oat Flax Buns. I substitute 3/4 cups buttermilk for that much water and I use 1/4 cup water rather than orange juice. I also reduce the yeast to 2 tsp. and the salt to 1 1/4 tsp..
I had twelve beautiful buns. I had to go out to call my husband to dinner because he was working on the trailer. When I returned, I had eleven beautiful buns, and an Australian Cattle Dog who was both smugly satisfied and slightly guilty. At least she only ate one--and left not a crumb behind. She hasn't nabbed any food for a couple of years, so I became complacent. I will be more careful where I leave baked goods to cool.
I am finally able to bake! On Saturday, I used Donna German's Austrian Malt Bread recipe that Mike has often recommended, but I made a few changes. I substituted in 3/4 cup of buttermilk for that much water. I used 1 cup whole wheat flour, 1 cup bread flour, and 1 cup KAF AP flour. I used 1 1/2 Tbs. honey instead of sugar. I reduced the salt to 1 1/4 tsp., and the yeast to 1 tsp. regular and 1 tsp. special gold. (I brought it here in a cold chest, so I'm going to use it!) I've not unpacked my mixer yet, so I used the bread machine for the kneading. The bread rose quickly, due to the humidity and the special gold yeast. It baked into a beautiful 8x4 inch loaf. I look forward to sampling it tomorrow. We actually had to eat a loaf of the store-bought stuff this past week. 🙁
