[RiversideLen]

Thanks BA & Navlys. I didn't use caraway seeds, so it doesn't have that classic flavor but still it tastes pretty good. The texture is good and has some chew to it. It's good toasted or grilled. The problem with my rye bread is that it doesn't stay fresh as long as some other breads, probably because it uses water instead of milk, so I have to hurry up and eat it, a task that I'm well suited for.

That was lunch, grilled cheddar and turkey.

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[RiversideLen]

Today I made a loaf of Rye Bread. It's the recipe I have posted here except I used molasses instead of honey and subbed 3 ounces of semolina for an equal amount of bread flour.

It's fresh out of the oven so I haven't sliced into it yet.

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[RiversideLen]

Joan, that sounds like a feast!

Tonight I had a burger, roasted potato and brussels sprouts.

[RiversideLen]

Stir fry again, but this with noodles instead of rice.

[RiversideLen]

I roasted a pork tenderloin and used it in a stir fry. The stir fry had fresh green beans, kale, carrot and celery.

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[RiversideLen]

Those buns look pretty good to me, Patty!

[RiversideLen]

I made a hamburger, mashed potato, green beans and carrot.

[RiversideLen]

Happy Birthday, BakerAunt! I hope you had a great one!

[RiversideLen]

I'm making a batch of burger/sandwich buns.

[RiversideLen]

Last night I had leftover turkey breast. I made gravy from the pan drippings that I had saved, made mashed potatoes by first baking them until tender, then mashing them with some milk and a little butter, broccoli and cranberry sauce.

I have enough of everything left for tonight's dinner, will only need to make a vegetable.

[RiversideLen]

Friday, I roasted a turkey breast early in the day. For dinner I had a turkey sandwich and chicken veggie soup.

[RiversideLen]

I made chicken veg soup and a pizza.

[RiversideLen]

I have enough pizza dough for 2 more pizzas but decided to change it up a bit, I'm making chicken veg soup and will have it with a burger.

[RiversideLen]

I had a pizza topped with sliced stuffed pepper and onion.

[RiversideLen]

Flour measurements can drive a person batty. KAF says a cup weighs 4.25 oz, America's Test Kitchen says 5 ounces. If you're an experienced bread maker and making bread it doesn't matter, you can adjust by sight and feel. But if your making a quick bread, cake, cookies etc it's not so easy. The thing is, you don't know what weight was used in developing the recipe.

Today I made a batch of wheat/semolina/rye buns (measured by weight!). Since it's so cold outside, I thought the next couple of days would be good pizza days so I'm in the process of making a small batch of pizza dough. It's about 470 grams and I'm undecided whether to divide it into 2 or 3 pizzas. I have time to figure it out.

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