Either of those recipes, or many others, would make a better loaf than even the NYT no-knead bread.
The link was sent to me by a friend who follows this site but does not do much baking herself.
I don't know whether to attribute the differences in specifying the yeast to poor editing or to an author who really doesn't understand the difference between ADY and IDY. (And to be fair, I've seen articles from Red Star that also seemed to be confused about the differences in their own products.)
Those cupcakes all seem like a lot of work to make.
We had our ham, some salad and some four-bean salad. No dessert but we've got fresh peanut butter cookies, and the Easter Bunny left a nice basket of goodies.
We made a point of keeping the big oak tree that was in the yard before we started building. We've been told it is a chinkapin oak, but other arborists have disagreed with that.
We put in tall fescue 26 years ago but it is in sad shape. I'd switch to buffalo grass, which is a native grass, but that would cost us more than what I'm willing to pay, and finding a reliable supplier for it either as sod or plugs is not easy. If the app on my iPhone is right, much of what's in the front yard now is actually St. Augustine grass, which is more of a southern grass, but maybe climate change is increasing its range.
We've got two or three types of milkweed in the yard, we encourage it. The back fence has a lot of what I think is serviceberry. I've got some elderberry but have never gotten any I could pick, the birds start eating it before it ripens. There's black raspberry along the east side these days, we started it in the back but moved to the east and west sides, encouraged by the birds. We also found some catnip along the east side last summer.
The plant ID tool on iPhones is a fascinating thing to use.
I made a batch of bagels today, that'll be supper. (Corned beef on mine.)
I'm making a third batch of Hot Cross buns today.
I made semolina bread using some BRM semolina, which is not whole grain. Much tastier than the whole grain stuff. Now I have to figure out what to do with about 20 pounds of whole grain durum flour.
We're having BLT's using the last of the tomatoes Diane brought home and some fresh semolina bread.
Strawberries are a lot of work, and unless you grow a lot of them, a small payoff.
The strawberries that I've gotten at the farmer's market in recent years have been the really tiny ones, sweet but pricey and scarce. And to be honest, I'm getting a bit disenchanted with the quality of the produce at the farmer's market, aside from sweet corn and melons. I'd rather visit the 3 fruit and vegetable stands nearest us.
I decided not to start another row of tomato plants or one of eggplants, so I did two rows of leeks.
We had salads tonight, using another of the tomatoes. I had tuna fish with mine.
Tomorrow I will be making my annual batches of Hot Cross Buns for Good Friday. We'll give most of them away, a family tradition started by my grandmother decades ago.
My wife got some nice tomatoes from the hydroponics lab at UNL today, so we had BLT's.
KAB baker's special powdered milk has been heat-treated to disable enzymes. The heat treatment also makes it so that you can't reconstitute the powdered milk and drink it. (We sometimes drank reconstituted powdered milk when I was young, I still can't stand the taste!)
There are other companies that also sell heat-treated powdered milk online, my guess is that King Arthur has one of those companies produce the packages of it they sell.
As I understand it, the BRM powdered milk is not heat-treated and can be reconstituted for drinking, or mixed with the water in a recipe.
