[RiversideLen]

It's out of the oven now. Other than being a little lopsided (unevenness in the strands, I'll have to work on that) it looks good.

• This reply was modified 7 years, 6 months ago by RiversideLen.
• This reply was modified 7 years, 6 months ago by RiversideLen.

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[RiversideLen]

There was a reference in a previous thread about a round 6 strand braid. I decided to try it although this morning I was having doubts as my recipe is about 3 cups of flour (14 ounces) whereas the link to that braid was using a larger recipe. I didn't know if it would be effective dividing my recipe into 6 strands. I went on youtube and looked at various braiding methods and ran across the 6 strand round, basket weave they called it. Well, that inspired me again so I went ahead and did it. It's proofing right now. I'm using an improvised proofing box which is top cover of a cake carrier with 2 shots of hot water under it to give it a little humidity.

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[RiversideLen]

I've been using SAF Gold for about the last 4 or 5 years for all my yeast baking needs. Haven't had any issues with it.

[RiversideLen]

Today I baked a small pizza pie. The dough was 1/4 semolina, 1/4 rye, 1/4 whole wheat and 1/4 AP. I rolled it out pretty thin and topped it with pasta sauce, leftover smoked butt and mozzarella. The advantages of cooking for oneself is you are only limited by your imagination. It came out pretty good. I have enough dough left for 2 more small pizzas.

[RiversideLen]

I always reduce salt in bread recipes by 1/3 to a half. It works. The prepared food industry as well as restaurants are salt crazy, which is why I make most of my meals from scratch. I remember watching some of the food shows, especially Emeril, who would add salt with almost every ingredient he was adding to any dish. BAM, too much salt sucker!

Swanson makes an no salt added chicken cooking stock that has only 130mg of sodium per cup, which really isn't bad.

[RiversideLen]

Today I made a pork rib roast. I seasoned it with a little kosher salt, garlic powder, black pepper and maple sugar. It came out great. Also made fresh green beans, diced roasted sweet potato and noodles.

[RiversideLen]

That star bread looks fabulous cwcdesign!

Yesterday I made a lemon cake using Arrowhead Mills vanilla cake mix. I subbed part of the milk with fresh lemon juice and lemon zest. I used a little food color to make it festive for the Christmas season, I made the cake red and the frosting green.

[RiversideLen]

I baked a stollen today that I will be taking to my neighbor on New Years eve. I changed up the seasonings a little, I hope it tastes OK. I'm also planning on topping it with a almond flavored glaze instead of powdered sugar. I was looking at stollen pics on another site and someone had a stollen with a glaze and pecans on it. Might try that.

[RiversideLen]

Skeptic, I tried a new bread recipe earlier this year and that's the one I've been baking all year! lol

[RiversideLen]

I baked sandwich buns today.

[RiversideLen]

For Christmas dinner I made a strip roast. Trimmed and salted it 3 days before, roasted it at 450 for 20 minutes, then reduced the heat to 300. Roasted it until the internal temp hit 125, removed it from the oven and covered with foil while the rest of dinner was being prepared, the temp rose to 141. It was tender and perfectly done.

[RiversideLen]

Merry Christmas to all!

[RiversideLen]

Italiancook, thank you. That's just regular powdered sugar.

I plan on making another Stollen next week, New Years eve is my neighbors Golden Retriever 17th birthday and I am invited. He is a rescue dog that they got when he was 9 after their 8 year old Golden died.

[RiversideLen]

Tonight I baked oatmeal cookies with raisins, chocolate chips and walnuts.

[RiversideLen]

Today I baked almond macaroons.

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