We had spaghetti with home-made marinara with mushrooms and ground beef, and cheese toast. (I can't get the 4 cheese blend I've been getting from Sams, as they appear to have switched suppliers, so I tried a different blend, it was OK but not as good.)
I used the left over egg whites from Sunday's Challah to make some chocolate pecan meringue cookies.
I've made bagels with a variety of flours, including some with whole wheat and some with a bit of rye flour. You can add raisins and cinnamon, though that makes the bagel too sweet for me.
The important part seems to be keeping the hydration low enough so that the dough feels right.
I'm baking off a couple of the cinnamon/maple fan tan rolls for lunch today.
The Challah made very good croutons, for a change I didn't even add any butter or salt to the soup, it was great with just the croutons in it.
I may have to make this Challah recipe again if only to have it for croutons.
The French Toast we had with it the other day was pretty good, too.
I'm currently making croutons from some of the Challah I made on Sunday, and the plan is to make potato-leek soup for supper. (I still need to go buy potatoes and leeks, though.)
I've got a lovely tray of tomato seedlings starting to put out their first true leaves. All but one of the 35 pots sprouted and that one might yet do something.
Macaroni and cheese here, something simple and fairly mild.
Brown butter cream cheese frosting is something I would like to try. What's the ratio of cream cheese to brown butter?
The usual ratio for cream cheese frosting is 2 parts cream cheese and 1 part butter, but the last time I made it (for my Hot Cross Buns) I used 2 ounces of butter to 8 ounces of cream cheese, and we liked that very much
Update: Based on the copy of her recipe on the WaPo site, it looks like she's starting with a standard 2-1 ratio.
I don't think I've made carrot cake with pineapple in it, but it sounds better (at least to my wife) than one with coconut in it. (She really doesn't like coconut.)
We had pizza bread on Challah, with artichoke hearts, mushrooms, ham and cheese.
One advantage the oven under the stovetop has is you've got the stove top as a staging area, assuming it isn't all in use. With my 48" dual fuel range, unless we're using the grill or griddle, we've got that space available. With a wall oven, you've got to have some space nearby for staging.
The ergonomics of oven loading and unloading is something that comes up on the BBGA forum frequently, many commercial ovens are at wall-oven height.
I think wall ovens, which are higher up, might make handling easier, but I've only worked with them a few times at my son's house. (My mother-in-law's house had a wall oven that she never used, she preferred the one in the stove, when someone did try to use the wall oven it turned out it had never been wired up!)
As I understand it, Baker's Special Dry Milk is made from whole milk that is heated to at least 180 degrees before the evaporation process, which disables the protease enzymes. Somehow, that also makes it something that cannot be reconstituted.
We're having French Toast with some of yesterday's Challah.
I've baked loaves up to about 18 ounces of dough in my Dutch Oven, it usually takes around 30-35 minutes at 400 degrees, depending on how brown you like them. Interestingly enough, according to several BBGA bakers, loaves that are a light to golden brown outsell the darker ones.
I've burned myself on the oven racks more than on any pots and pans.
