[skeptic7]

I did a yeasted cornmeal-wheat bread with sage and thyme and rosemary. I made this last year with whole wheat flour and cornmeal and thought it was rather flat. So this year I used 1 cup of cornmeal and 3 cups white flour and found it was still flat. Now its also a pasty white color and boring.
Here is the recipe -- I've changed it enough that its not much like the original which was the KA stuffing bread bowls recipe.
1 cup cornmeal
1 cup boiling water
1/4 cup water
1 teaspoon yeast
3 cups sifted white flour
2 tablespoons potato flour
1 teaspoon salt
2 eggs
1/4 cup oil
1 teaspoon dried thyme
2 teaspoons dried sage
rosemary -- about 1 8 -12 inch branch.

Mix the cornmeal and the boiling water in a small bowl. Set aside and let sit until cool. Warm the 1/4 cup water until a little above room temperature. The water should be warm but not hot. Mix the 1 teaspoon yeast in the 1/4 cup water. When the cornmeal mush has cooled to luke warm, mix in the yeast mixture. Let sit until the mush in noticeably looser and softer. Its not likely bubbles would be visible, but some change should be seen. Perhaps an hour.
Mix the white flour, potato flour and salt together. Put aside.
Beat the eggs and oil together in a large bowl. Mix in the cornmeal mush. Mix in the flour mixture. Stir together. Add a tablespoon or two of water if needed. Turn out on a board and knead for 10-15 minutes. It will never be stretchy like a all wheat flour dough, but it will be more bouncy and coherent. flatten out and sprinkle the dried sage and dried thyme o n the dough. Roll the dough up and then knead until the dried herbs are well distributed.
Flatten out well and place in a parchment lined 9x13 pan. Let rise -- I let it rise overnight in a plastic storage box with a jar of hot water to add moisture. Tear the rosemary leaves off the branch and sprinkle the leaves and springs on top of the bread. Preheat the oven to 350 degrees. Bake for 20 minutes or until 190 degrees.
Its tasty enough with a little cheese, probably do well with olive oil and pepper.

This is sort of designed for Thanksgiving Sandwiches or Turkey stuffing and I've done variants of it for years. I've done whole wheat without cornmeal, cornmeal and whole wheat, and now cornmeal with white flour. The cornmeal variants are the tastiest but rather heavy.

[skeptic7]

Missed it completely/

[skeptic7]

Got it!

[skeptic7]

I knew nothing and my guesses were wrong. I didn't know people did these things to cheese.

[skeptic7]

I guessed and chose the wrong answer.

[skeptic7]

I got it!

[skeptic7]

I very much liked Laurel's Kitchen Bread Book. It has good ideas and lots of information. Some ideas I turned upside down when implementing. she said "Excess kneading can oxidize the dough and reduce the whole wheat flavor" since I didn't particularly want a strong whole wheat flavor, I kneaded away quite happily. the recipe for English Muffins is impossible -- well at least for me -- it recommended overkneading the dough to create the large holes. I get bored and tired long before the dough is over kneaded..
I tried to read Clayton's "New Complete Book of Breads" but found myself skipping around. It has almost too many recipes.

[skeptic7]

I might have to use this. I was looking for rye flour at the local health food store and they didn't have it in bulk. I wanted to make Boston Brown Bread again.

[skeptic7]

Got it!

[skeptic7]

I didn't know what they were but I had a lucky guess.

[skeptic7]

I did a quick bread with blueberry jam as one of the ingredients. I baked it in a 9x13 pan which baked quickly and makes a lot of short slices, easy for eating in a napkin. I took it to the last farmer's market of the year to share with vendors I won't see it next spring.
Putting jam into the bread gives it a wonderful color and it mixes together quickly.

[skeptic7]

I had black bean chili made in the crockpot yesterday. It was so cold that the crockpot was put on low at midnight, it wasn't yet boiling at 7:30 am. I put a thick towel on top for extra insulation and it was boiling three hours later.
The recipe was tasty but a little too mild. I think I've found a use for the jar of Harissa sauce in the refrigerator.

[skeptic7]

Baker Aunt;
Is Ellen's buns a recipe that is available on this site?

Riverside Len;
The bread looks beautiful.

Yesterday I made pumpkin corn muffins, Yankee style. This was for a vegan friend so I used up the rest of the gluten free flour, and a Tablespoon of ground flax seed, and maple syrup -- so I didn't have any eggs, buttermilk, or honey. This recipe is so different from the original cornbread recipe I might as well give it all

< 1 cup Bob's Red Mill Gluten free flour
1 cup Indian Head white corn meal
4 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon cinnamon
1 cup pumpkin puree, this was especially rich and tasty
1 tablespoon flax seed ground
3 tablespoons oil
1/4 cup maple syrup
water
Mix all the dry ingredients except the flax seed together. Mix the pumpkin, flax seed, oil and maple syrup together. Combine the dry ingredients with the wet ingredients, add a couple of tablespoons of water if the batter seems too dry. Scoop with 1/4 cup icecream server into parchment lined muffin tins. Bake at 350 degrees for 20-25 minutes until done. Makes 11 with the last one a little small. This doesn't rise very much but its tastes good.

[skeptic7]

I got it! This was an easy question for me.

[skeptic7]

I have a cheap formica counter top, and am relatively happy with it. I use cutting boards for cutting and trivets for hot pots. Marble seems like a good idea but it does scratch and burn and is hard to care for and replace. A nice slab would be great for pastries and easier to clean. Supposedly the artificial quartz counters have enough silicon to be a hazard to the people who cut and polish it so that rules that out. Slate would make the kitchen look like a chemistry lab.
Can you put up a clock on the wall somewhere? I use the oven clock a lot but that only works when the oven isn't in use because then it shows the temperature.

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