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On Tuesday, I tried the Harvest Grains Bread again, but I almost doubled the recipe. In other words, the original recipe calls for 2 ½ cups of AP and ¼ cup whole wheat. I used 2 ½ cups each bread flour and white whole wheat. I doubled the rest of the ingredients except the yeast which I kept at 2 tsp. I reduced the maple syrup, but I think I will go back to the full amount - it's not too sweet but is a nice compliment to all the grains. I used the full amount of water, but will probably cut it back a little as I had to add a tablespoon of flour while it was mixing in the bread machine. I used my 13" Pullman pan and it came out really well. As the electrician was coming to fix my bathroom heater/fan, I put it in the fridge for its pan rise - I figured it would slow it down in case they had to turn off the electricity and I couldn't use the oven. When I took it. Out of the fridge, it had risen perfectly. I think I've got my recipe where I want it.

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I made a layered salad on Tuesday so that I would have it for the following few nights - it's perfect with the weather getting warm. Tonight I had it with toasted Harvest Grains Bread from the freezer.

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Tonight I made a crustless quiche with the asparagus I had planned for Easter (I wasn't feeling up to par for a few days over the weekend) which I kept in water in the fridge this week. This morning before work, I roasted the asparagus with some red onion to save a step when I get home. I'm very pleased with the simple recipe I found. It was as good tonight with the asparagus as the first time I made it as directed with spinach and mushrooms.

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I had saved a recipe to try for a chicken Caesar sandwich on ciabatta. It was very disappointing. The dressing was thin and didn't have much flavor - it actually 8 anchovies and 3 tablespoons of lemon so the lack of taste was surprising. The recipe called for thin sliced chicken so I bought a package of Perdue thin sliced chicken which I won't bother to buy again. I will use the rest of the cooked chicken to make a chicken salad tomorrow. I will also stick with the other dressings I have and baking rather than sautéing chicken. Lessons learned.

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I made chicken salad from the rest of the chicken I had baked on Monday and finished off the roasted vegetable along with some spinach and tomatoes

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Chocomouse - not a lot as things go - probably a dozen to start but if people realized we have really good maple syrup, maybe another dozen or two - we have people who come because we have honey from two local beekeepers - actually on our island - I'd say we sell a few dozen of each a year When the hives are in good shape -

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Chocomouse - your ears must have been burning this afternoon. My manager and I were talking about maple syrup for the store (we have one bottle of Bourbon Barrel syrup aged in bourbon barrels which is a little too specialized for our guests. She wanted to know if there was a southern supplier. I told her that our jam supplier makes it but it's kind of blah. And, then I said I should reach out to the family I get mine from. Is there any chance you offer your syrup wholesale in pints? If so, I'll reach out by email tomorrow. If not, do you have other people you can recommend.

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I made a big batch of roasted vegetables and then baked some chicken tenders. I'm all set for a few days.

[cwcdesign]

On Sunday I made a loaf of Harvest Grains bread. I used equal amounts of White Whole Wheat and Bread Flour. I used maple syrup instead of honey. I'm glad I wrote the original recipe down as the one on KABC reduced the amount in their recipe. I like my breads denser, so I dropped the yeast from 2 tsps to 1 - then I tried putting the dough in my 13" Pullman pan. It was a little too big, but the dough rose enough that I have smaller slices that are actually a good size for me. I'm really happy with the flavor and I think next time I'll try 2 tsps again.

As Mrs. Cindy always said, make one change at a time and I made 2 changes this time.

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I'm planning on making a loaf of bread tomorrow - candidates include Harvest Grains Bread, the Chewy Semolina Rye Bread (in the long baker) or Mike's Semolina whole wheat.

Question for Mike - I don't have a 10x4.5" pan. Do you think the large Pullman (13x4) would work?

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I had an open-faced turkey sandwich with goat cheese instead of mayo, some mango chutney, spinach and then some Gouda melted on top - more cheese than turkey - on some of Will's sourdough. I have to bake some kind of whole grain bread on Sunday - I haven't figured out which recipe yet

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Congratulations Mike and family. I would guess the school is closer to Pittsburgh than some of the others.

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Last night I made the chicken with orzo, spinach and goat cheese and had leftovers tonight and for the next couple of nights. I enjoy it, but it's definitely one of the dishes that one doesn't make too often.

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What a lovely stir fry Len!
Tonight my friend Sue and I made our pizzas (I froze 2 of the dough balls). I had no problem shaping but getting them on the peel and into the oven was a bit of a learning curve. I ended up using parchment which worked great. I had the baking steel on the rack in the upper third of the oven, but it wasn't too close to the broiler. We cooked each for 4 minutes on the convection setting at 500 and then the broiler for 2. The parchment didn't burn. They were very good - the crust had a nice crisp outside/soft inside.

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I made tortellini with the Boursin (it was on sale again) tomato no-cook sauce, enough for dinner tonight and tomorrow night. On Wednesday, I'm making pizza for a good friend and me to celebrate my birthday. Using The Baking Steel 72 Hour Dough, I made it yesterday and after it sat on the counter overnight, I put it in the fridge. Wednesday, I will take it out to make the dough balls and let it rest.

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