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We had leftover ham-potato soup and olive-gruyere rolls.
I remember that first post -- I was so worried, you really sounded like you would NEVER, not EVER, try again!! I was afraid you were going to spend a life-time missing out on really good pizza! I'm so glad you got the help you needed to persevere. BakerAunt's advice is great - I trust her to not make suggestions if she has any doubts about whatever it is. And I support using semolina in pizza dough 100%! Hey, maybe we should celebrate with a virtual pizza party!!
We had cheese and veggie omelets with English muffins.
We had ham and potato soup, a recipe I just found a couple weeks ago -it was delicious and I'll make it again. More snow forecast for tonight, but it won't last long.
Dinner was pork chops on the grill, roasted potatoes, winter squash, and green salad.
Kimbob, I've been thinking about the obc a lot lately, and yes, a lifetime. I think it was early 1990s, maybe even late 1980s? I'm using my stay-at-home time these days to clean out and downsize. I'm sorting through a ton of old favorite recipes, and looking through the entire collection of Baking Sheets. What fun! Thinking "remember when a bunch of us bought the same cookbooks and we all made the same recipes...." And I have photos of some of the goodies we made on a thumb drive somewhere around here. That lasted quite a few months! I'm not tossing out too many recipes, though!
Tacos for dinner tonight.
I went grocery shopping at 6:30 this morning, first time in three weeks. I tried to help a poor man who was shopping for his wife - looking for yeast and had no idea what to look for. Of course, there was none. However, I had read online earlier that a small, family-run store in a neighboring town had yeast on the shelves! And at KAF, you can call the retail store direct, they will gather your items and put them out at the curb for you. They seem lately to have most items, including flours and yeast. At the grocery store, a small chain store, there was no store-brand flour, a few bags of Gold Medal, and a lot of KAF - AP, Whole Wheat, White Whole Wheat, Self Rising. I think that speaks to the local economy - it's pretty rural, working class people who are now unemployed or self-employed, folks who were just barely making a living before the crisis.
Hi Kimbob! Glad to see you here, and I hope you will stay a while. It sounds like you've been baking up a storm!
The morning after - and the bagels I made yesterday are still tasty but the texture is entirely different. The outside no longer shatters when you bite into it, and the inside is very chewy, not soft. I think they are no different from the the bagels made from 100% KAF AP, or from the 50% AP and 50% bread flour.
Thanks, BakerAunt. I bet they are delicious - a stick of butter, and only 3/4 cup of flour? I just read that the "19" in Covid-19 stands for the amount of weight one will gain during the distancing/isolation/etc. Those cookies would surely help me reach that goal!
I made bagels. I used the same recipe, but 100% AP flour instead of part AP and part bread flour. The outside were very crispy, and the insides even softer than the usual. I'm curious to find out tomorrow if they are less crisp and/or less soft inside.
I used Len's recipe "Wheat-Rye-Semolina Buns" to make sandwich thins today. I had a turkey sandwich and my husband had ham. The dough was very easy to handle and the flavor is excellent. This will become my standard recipe for the thins, and I'll also try it for burger buns. Thanks for sharing the recipe, Len!
Today I made rolls that are a variation of the KAF Crusty Gruyere Rolls. I used a basic lean dough recipe with bread flour, which gives them a crispy crust with soft insides. I rolled the dough into a rectangle and spread it with chopped green olives, gruyere, and cheddar, and then rolled it up like for a cinnamon bun. I put these into sprayed muffin tins and baked for 25 minutes at 375. Good with soup. We are forecast to get 4-7 inches of snow tonight.
Today I made rye sandwich bread for leftover-ham sandwiches. I also made muffins with chopped dried mangos, mandarins, pineapple, apricots and coconut. I used 1/4 cup of coconut flour in places of 1/4 cup of AP flour, and an third egg and a little more milk. They are still a little dry, but very good. I'd like to use up this bag of coconut flour, so if anyone has recipe suggestions, thank you.
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