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I've used maple syrup to help stick down the cinnamon sugar a few times, but these days I think making a compound butter and spreading it on is better, a lot less sugar/cinnamon leakage when you cut them.
One of the two loaves of semolina bread I baked yesterday came out nearly perfect, nicely shaped then fully proofed and baked. The other had some shaping issues, but was properly proofed and baked.
Not sure the one loaf would be sellable, but it doesn't matter if we're the ones eating it.
There used to be a Girl Scout who stopped by our house every year, but I guess she grew up and nobody else in the troop wanted to work our street.
So unless I see a group selling cookies at one of the local grocery stores or WalMart, I won't have a chance to buy any Girl Scout cookies again this year.
They discontinued one of our favorite cookies, the chocolate covered shortbread 'Thank You' cookies. My wife is allergic to raspberries, so we won't be trying that new one.
But it seems like they've fallen into the new strange flavor trap as well.
We bought some frozen Otis Spunkmeyer cookie dough balls from a neighbor's son, they were really disappointing when we baked them.
I've made sub rolls using the Chicago Metallic 5-sandwich roll pan that King Arthur used to sell, though I haven't done them lately. The pan helps to keep the rolls straight. I shape them somewhat like a baguette, just not as long:
Scale, round and allow to rest, then flatten to somewhat circular or oval shape. Fold the top down 2/3 of the way, fold the bottom up to the top. Seal with edge of hand, then fold the bottom up to the top twice, then seal with hand, roll to desired length and put on tray seam down. Some people like to exaggerate the narrowness of the end to a long point, but I prefer to use my hand or bench knife to make the end more or less flat once or twice, I think it makes for a more uniform diameter.
Here's the recipe that came with the pan:
https://mynebraskakitchen.com/wordpress/forums/topic/hoagiesandwich-rolls/BLJ's molasses cookies are something I haven't made in a while, but they're really good. We've been on a peanut butter cookie kick lately.
The Crumbl will be on the other side of town, by Whole Foods, and the fact that several of their varieties of cookies seem a bit weird (like caramel corn or cornbread) doesn't make me excited to go there.
Crumbl appears to have just opened a location in South Bend, but I don't see other obvious chains there.
We had theatre tickets so we had a simple supper of tomato soup and fried cheese sandwiches last night.
Today's batch of peanut butter cookies were baked for 12-13 minutes and are nice and chewy.
I figured out why the last two batches of peanut butter cookies came out so dark, I mis-read the baking time as 20 minutes, not 12. :sigh:
We had fish and broccoli tonight.
It depends on the contour of the lid, if it is relatively flat then you've got a lot of options, but probably need something heavy, waterproof and not easily broken, in case it falls off. It would help if it had some kind of a handle to make it easy to pick up. A sad iron, maybe? (Do people still have these?)
Happy birthday, Joan, hope you enjoyed your special day.
The latest batch of peanut butter cookies also came out a bit crunchy, though not as dark as the previous batch. I took them out of the oven fully 2 minutes earlier. I wonder if my oven setting was a few degrees higher? (It's a dial, not a digital setting.)
Otherwise, I don't know what I'm doing differently from the first few batches.
I have another batch of peanut butter cookies in. These are a good snack for both of us, because we don't eat half the batch in one sitting.
I did find this Master's thesis:
Challah and Its Performance of American Jewish Identity
from the Mid-19th to Early 21st Century
Gabrielle Adena Hersch
Brandeis University
May 2018 -
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