For this cake I use unbleached AP flour.
I picked a tomato and we had tomato and salami sandwiches, plus a salad.
Giving them away around Easter is probably more of a midwest tradition, my grandmother did it for years.
I think they're more popular in England, where they're available year round.
For the most part, salt is salt. This does not have iodine in it, or anything added to prevent clumping, but neither does kosher salt, and this 'bread salt' is about $13 a pound. Nope.
There are people who claim they can tell the difference between bread made with iodized salt and bread made with non-iodized salt. I'm not one of them.
I wound up making two pizza with the dough I made, one had about 240 grams of dough and the other had about 170, so next time I think I'll split it into 2 balls of about 205 each.
It made a pretty good thin crust pizza. We used to get thin crust pizza when we lived in Evanston that was by far our favorite pizza ever. Not sure what their secret was, but I think this was closer to it than any I've made before.
The second one was just sauce, mushrooms and cheese. Next time I think I'll try using olive oil instead of canola and fresh mushrooms. I really need a source for whole milk mozzarella though. Sams used to carry it, their website says their Omaha store has it, I will be up that way in May for a HS graduation party, I may stop in to see if the website is right.
I'm doing a pizza for supper, trying out a new thin-crust dough recipe.
They had 80% ground beef on sale for $3.99/pound, short dated chubs, so I got two and made another meatloaf.
I call this one a Christmas Tree Meatloaf.
I picked two smaller tomatoes today, enough for some tuna melts. 🙂
I have the pasta kit (roller, narrow and wide cutters) for my KA mixer, we used to use them frequently but have been cutting back on pasta lately because of carbs. For lasagna I just take the dough out of the roller, cut it to fit the pan, poach the noodles briefly, and then build a lasagna.
I've use my sheeter to sheet out cookie and cracker dough a few times, it makes sheets that are nearly 12 inches wide, the pasta roller makes 6 inch wide dough, but mine is old enough and has been taken apart once or twice and doesn't do full-width sheets very well any more. I keep thinking one of these days I'm going to use the sheeter to try to make strudel dough, but I didn't go apple picking last fall.
Bakeraunt, am I mis-remembering or did you recently post about getting a set of accessories to go with your Ank mixer?
If you did, what do they do?
We had salami and tomato sandwiches using a tomato from the hydroponic garden.
Both fixed.
It got to 97 on Saturday, but today the predicted high is 58, and the winds are back.
We had sandwiches on the fresh honey wheat bread, plus some eclair shells dipped in warm pastry cream.
I had some milk that was getting a bit old, so I made honey wheat bread, pate a choux (50 eclair shells) an a 1.5X batch of pastry cream.
I used a 6N tip today instead of the 8N tip I used for the last batch. Makes them a little smaller, but they're still reasonably hollow.
