Rolling in dough
May. 9th, 2010 11:03 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
badseed1980Yesterday's shirt-shopping excursion took so long and was so exhausting, that I decided not to make bread when I got home. Instead, I rested for a bit, made dinner (beef with broccoli, rice, and baked crab rangoons), and fell asleep on the couch watching Star Trek with ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
pierceheart. We went to bed early. I think we both needed it.
So I'm making bread today.
I generally use the Tassajara Bread Book's "Tassajara Yeasted Bread" recipe. It usually turns out quite well. I have experimented from time to time using flours other than plain whole wheat. This time, I used half whole wheat and half six-grain flour from Harvest Co-Op. Since that six-grain flour has less gluten than plain wheat, I added in some vital wheat gluten. I also used nonfat dry milk in the mix, since I've found that I really like the results it gives. There's also buckwheat honey and olive oil, as well as yeast and salt, of course. I love making bread. It takes a long time, but you can do other stuff during the risings, like mess around online, watch parts of Gods and Monsters (and I really need to see the whole thing), or shower (next rising). When it's baking, it makes the whole house smell delicious and homey. When it's done, you get an awesome loaf that is as wholesome and perfect a food as you can imagine. The Tassajara Bread Book always makes me even happier to make bread, because the author is so enthusiastic about the whole process. I always feel so accomplished when I've made bread.
I can't wait to try this batch!
pierceheart. We went to bed early. I think we both needed it.So I'm making bread today.
I generally use the Tassajara Bread Book's "Tassajara Yeasted Bread" recipe. It usually turns out quite well. I have experimented from time to time using flours other than plain whole wheat. This time, I used half whole wheat and half six-grain flour from Harvest Co-Op. Since that six-grain flour has less gluten than plain wheat, I added in some vital wheat gluten. I also used nonfat dry milk in the mix, since I've found that I really like the results it gives. There's also buckwheat honey and olive oil, as well as yeast and salt, of course. I love making bread. It takes a long time, but you can do other stuff during the risings, like mess around online, watch parts of Gods and Monsters (and I really need to see the whole thing), or shower (next rising). When it's baking, it makes the whole house smell delicious and homey. When it's done, you get an awesome loaf that is as wholesome and perfect a food as you can imagine. The Tassajara Bread Book always makes me even happier to make bread, because the author is so enthusiastic about the whole process. I always feel so accomplished when I've made bread.
I can't wait to try this batch!
