[RiversideLen]

I made a small turkey pepperoni pizza the last 2 nights.

[RiversideLen]

That bread looks fine, Mike. I bet it would make good French Toast.

[RiversideLen]

Yesterday I made Risotto for the first time. I've never had it before so I don't have a standard to judge it by. I think it came out pretty good. I used Swanson's Chicken Cooking Stock which is no added salt and has pretty good flavor, and added a half cup of fresh grated Parm Reggiano. I'm not real big on a lot of cheeses and for my taste I think 1/4 cup would have been better. But then today I heated the leftovers in a non stick skillet and it caramelized quite nicely. I like caramelized parm so it worked out.

[RiversideLen]

Thanks for that compliment, Aaron!

I have used cocoa powder to make the rye darker and I agree, that does alter the flavor. Not a bad thing but it tastes less like rye. You can use brewed coffee in place of the water to darken the loaf too. I use decaf because caffeine doesn't agree with me. If you're making the bread for other people I suggest decaf as well as you might not be aware of other people's tolerance for caffeine.

I used to use a blend of 1/2 KAF medium rye and 1/2 KAF Pumpernickel, which is the whole grain dark rye. The past couple of years I have been using just the Pumpernickel. In my opinion, the keys to making the rye light in texture is (1) making a sponge, and (2) make sure the dough is properly hydrated. Although recipes I have seen usually use only part of the rye and water to make the sponge, I use 100% of the water and rye for the sponge.

I agree with Mike about the internal temp of 200 degrees, 205 won't hurt it but I'd be careful not to go over that.

Today I baked KAF Chewy Semolina Rye bread but made it into a raisin bread. I did that by omitting the onion and adding cinnamon (a heaping tsp) and a cup of raisins. It's delicious.

[RiversideLen]

Hot dog and hamburger buns today.

[RiversideLen]

I'm working on a batch of rye dough. I haven't decided if it's going to be buns or I might try a braided loaf.

[RiversideLen]

Sounds delicious Baker Aunt.
I often buy lemons and zest them and freeze the zest for those times I want a nice lemony zing to some baked goods, such as turning a vanilla cake mix into a lemon cake. I then do a squeeze and freeze for the juice. I freeze the juice in an ice tray. After it is frozen, I take the lemon cubes and transfer them to an airtight container in the freezer. When I need lemon juice, it's always at the ready.

[RiversideLen]

I was thinking rye is not braided because if you braid it, you wouldn't slash it, then it might blow out. I did look up some braided rye images so I guess it can be done. I'm going to have to try it.

Today I turned challah into hot dog buns. I have never had good success forming hot dog buns before, so I looked it up on youtube and found a method that seems to work. I haven't cut into any of them yet, but they look ok to me. Next I'll have to work on getting all the buns the same size.

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[RiversideLen]

Mike, I have made Kaiser rolls using a stamp, but not rye. Your marbled rye rolls look great, especially when sliced. Speaking of rye, I have wondered is there a reason you never see it braided? Does it not have enough structure for braiding?

[RiversideLen]

Today I baked rye sandwich buns. I'm thinking about making challah sandwich buns soon.

[RiversideLen]

Last night I made a pizza of sorts. I spread a thin layer of refried beans over the dough, then spread a moderate layer of mole sauce, then ground pork and cheese. It wasn't beautiful but it tasted pretty good.

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[RiversideLen]

Right or wrong, I'd be doing it. I have some KAF hazelnut flour, it's just fine ground hazelnuts, I'd use it for your recipe.

[RiversideLen]

On Easter Sunday I made some deviled eggs, I filled half of the eggs with the deviled yolks and the other half of the eggs I filled with tuna salad.

[RiversideLen]

Sorry for your loss Swirth.

[RiversideLen]

Yesterday was 2 firsts for me, I baked a Challah and I made it a 5 strand braid.

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