[cwcdesign]

Today I made a loaf of the Chewy Rye Semolina bread from KAF. I followed the recipe and made the dough in my bread machine and then baked in the Emile Henry long baker.
I'm including photos because it rose nicely, but I used my paring knife to slash and did not get all the way through or deep enough. And then, it stuck to the pan again. I don't know what to do about that - I greased it with avocado oil and then greased again just to make sure it was well greased. The last photo is of where it stuck along the edge - the bottom was fine - just the middle - I'd like to not have it happen again (this is the second time).

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[cwcdesign]

Thank you BA and Len - I seemed to have turned the corner this morning ~ I may even make bread tomorrow.
Len, your pizza sounds delicious

[cwcdesign]

I LOVE my infrared thermometer for when we've got the steels on the stovetop or grill. Obviously a regular griddle will work as well - I just happen to have the steels.

And, thank you BA - I feel a little better this morning

[cwcdesign]

Tonight was my second night of having tuna with romaine lettuce and a piece of focaccia from the freezer (it came from the bake shop at work).

I went to Vero Beach over the weekend to see my brother and SIL. With the time change and the long drive I started feeling the effects of a cold on Tuesday. Fortunately I'd taken my ginger chicken vegetable soup out of the freezer for dinner that night and a little for last night. With the help of Mucinex, I think I'm keeping it in my head

[cwcdesign]

Chocomouse - I have one I really like and it's easy. https://bakingsteel.com/blogs/recipes/legendary-english-muffin-recipe

This comes from The Baking Steel - I have both a steel (that Mrs. Cindy gave me) and one of their griddles - I think the cooking technique is as important as the recipe). They have videos on cooking them - I haven't made them in a couple of years even though I keep meaning to - I've also thought about adding whole wheat or white whole wheat to the dough

[cwcdesign]

I made the Skillet Chicken, Orzo and Spinach recipe that I found in the Washington post last year when I still subscribed. I added extra goat cheese and this was my best effort yet.

[cwcdesign]

Pizza looks yummy, Mike

[cwcdesign]

Tonight consisted of making dinner from what was on hand, starting with some frozen ravioli. My next decision was to make my no cook Alfredo Sauce (half a batch), and then I added the other half of the Stouffer's spinach soufflé that I had for dinner last night. It was delicious and I have dinner for tomorrow night too.

[cwcdesign]

On Monday, I roasted vegetables - peppers, zucchini, onion, carrots and the baby potatoes along with a large chicken breast that I had pounded very thin. I just used olive, salt & pepper.
Tuesday I made chicken salad with the chicken I didn't use for my dinner (most of it) with celery, toasted pecans, dried cranberries, whole milk yogurt & mayo, which I also enjoyed tonight and will have more for tomorrow

[cwcdesign]

BA I have both the Open House and Cold Weather cookbooks which are dog eared from much use. I was curious to see if Sarah had made changes to her muffin recipe for the cookbook you have - it was in Open House and there were no changes. I might have to try that one

[cwcdesign]

I brought home some blackened salmon from work |and had it with the last of my roasted vegetables and salad from my grain bowl earlier this week. Now I have to figure out what to do with the leftover bulgur.

Joan, have a wonderful time in Texas with your son!

[cwcdesign]

Since I had to go in at 7 this morning to open the store at 8 (our opener had a doctor's appointment) and was able to leave at 3, I decided to make the Warm Vegetable and Grain Bowl from Ina's Go To Dinners - it was easy but quite a few different parts. It is really good - filling but not heavy. Another planned over dinner - I have several meals left.

[cwcdesign]

The salted butter does help, as does dipping the bread in tomato soup.

BA, I'm always jealous of your waffles - I'm usually too lazy to make waffles or pancakes (don't even own a waffle iron). But, then again, y family was never up to eat them when I'd want to make them.

[cwcdesign]

I made tomato soup. It was good with the Irish brown Bread (see baking thread).

[cwcdesign]

I made Ballymaloe Brown Bread from Simon Pearce's cookbook. His mother had given the original recipe to the Allens (they lived nearby) and then Mrs. Allen adapted it. Simon Pearce's restaurant uses an Irish wholemeal from Ireland, but says you can substitute KAF Irish-Style Flour. The KAF is lower in protein so I subbed in a cup of bread flour for one cup of the Irish-Style

This version is made with yeast and it was supposed to have a quick rise. It started out great in the oven. After I took the loaves out of the pan and put them upside down on the rack for the final phase of baking, I noticed they had shrunk. As I turned around, I glanced at the recipe and noticed that I had forgotten the salt 🙄 which explains a lot.

Good news is the texture and flavor are fine, but the salt will certainly enhance it next time.

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