[RiversideLen]

Happy Birthday, Joan!

[RiversideLen]

I made white bread from Peter Reinhart's The Bread Baker's Apprentice, pages 268 - 280, variation 2. The recipe is for 2 one pound loaves but I only wanted one so I cut the recipe in half. Since the 2 loaf recipe calls for one egg, I decided to separate it and used the yolk in the recipe while saving the white for tomorrow's breakfast. I used honey instead of granulated sugar and olive oil in place of butter. Bake time is 35 to 45 minutes and should temp at about 190f. I thought the crust was browning too fast so at about the 15 minute mark I put a loose sheet of foil on top. I removed it from the oven at 35 minutes and it registered 205f. I'll check it at 30 minutes if I make it again.

I sampled it after it cooled off. It tastes good and has good structure. I'll make this again if I want white bread.

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[RiversideLen]

Wishing Diane a speedy and full recovery.

Yesterday I made pizza, which means I also had pizza for breakfast (have enough left for tomorrow's breakfast too).

Tonight I had some rotisserie chicken I took from the freezer, had it with some pasta and green beans and carrots.

[RiversideLen]

I had soup and a sandwich.

[RiversideLen]

Yesterday I roasted 2 bone in chicken breasts, had one with some pasta and broccoli.

Tonight I'm going to make a stir fry with the leftover chicken and celery, carrots, broccoli and green pepper. Will have it with rice.

[RiversideLen]

Chocomouse, you have me hungry for cinnamon buns!

BA, that heart shaped cake is cute! I'm sure it tastes as good as it looks.

I made a batch of burger/sandwich buns this afternoon.

[RiversideLen]

I took some rotisserie chicken out of the freezer and had it with pasta and broccoli.

[RiversideLen]

On Sunday I made a vanilla cake from a box mix.

[RiversideLen]

I made a pork chop, rice and brussels sprouts.

[RiversideLen]

Pictures, BA, woohoo! Great looking loaves! It's great when something new turns out well.

In Reinhart's BBA book, he also has a recipe for 100% whole wheat bread that uses both a soaker and a poolish. The soaker calls for course ground whole wheat or other course ground grain. Where do you find course ground whole wheat flour and can you use regular WW in it's place?

[RiversideLen]

I made a pizza, hot Italian sausage and green pepper. The dough was from some of the semolina/rye/wheat bread that I made yesterday. It was delicious. I have enough left for tomorrows lunch or breakfast.

[RiversideLen]

Joan, that looks delicious.

I want to make something today but have a few things to do first so I don't know if I will get around to it.

[RiversideLen]

I had a Quesadilla, roasted potato and fresh green beans.

[RiversideLen]

At Whole Foods, the omega 3 eggs that I like to get has increased to $5.99. Regular eggs are $3.99.

[RiversideLen]

The Challenge sounds like a good plan!

Even though I still have wheat bread, I can only go so long with having sandwich/burger buns so I made a batch of my rye/wheat/semolina buns this afternoon. But since I also have some of the wheat loaf left, I only made 6 buns and reserved some of the dough for a pizza. Maybe tomorrow or Sunday for the pizza.

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