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On a (bread) roll!
Mar. 19th, 2009 04:06 pmThat's two loaves of bread baked this week! One I baked Tuesday (that I just finished eating a few minutes ago >_>) and one that's nearly cooled down from its stay in the oven!
I used pretty much this recipe, cut in half for both loaves.
I can only bake one loaf at a time, unfortunately. At least, when using a loaf pan. I only have one loaf pan that I trust, our glass one. We also have an overly-large silicone one and a metal one, but both have problems that make me stick 'em back in the storage cabinet every time I look at them.
Though my successes this week have boosted my bread-confidence and are making me consider playing around with starters when I get home this late spring/summer.
This Amish Friendship Bread starter looks really easy to make/maintain, so I'll probably follow that for the starter. However, after looking through a bunch of Google returns, I couldn't find a recipe using a starter that I was really happy with to try for a first loaf. So instead I took inspiration from several of them and tried to adapt the recipe I used this week to work with a starter. ( The recipe I came up with is under cut for critique from my fellow bakers. )
This recipe is mostly for my use, so if there's any confusing parts let me know. XD I know what I mean/procedures I use but that doesn't help if anyone else wants to give pointers and don't know all the assumptions laced through it.
ETA: I was messing around with foodstuffs (baking, cooking, making cookie dough) for six hours straight. Granted, at the beginning some of the time was waiting around while food did its thing without my interference, but still. Something was going from before noon until Mom and I finished dinner a bit after six. @_@ But I have bread, dinner (tamales with refried beans and rice), and cookie dough to show for it. Yummy food is yummy.
I used pretty much this recipe, cut in half for both loaves.
I can only bake one loaf at a time, unfortunately. At least, when using a loaf pan. I only have one loaf pan that I trust, our glass one. We also have an overly-large silicone one and a metal one, but both have problems that make me stick 'em back in the storage cabinet every time I look at them.
Though my successes this week have boosted my bread-confidence and are making me consider playing around with starters when I get home this late spring/summer.
This Amish Friendship Bread starter looks really easy to make/maintain, so I'll probably follow that for the starter. However, after looking through a bunch of Google returns, I couldn't find a recipe using a starter that I was really happy with to try for a first loaf. So instead I took inspiration from several of them and tried to adapt the recipe I used this week to work with a starter. ( The recipe I came up with is under cut for critique from my fellow bakers. )
This recipe is mostly for my use, so if there's any confusing parts let me know. XD I know what I mean/procedures I use but that doesn't help if anyone else wants to give pointers and don't know all the assumptions laced through it.
ETA: I was messing around with foodstuffs (baking, cooking, making cookie dough) for six hours straight. Granted, at the beginning some of the time was waiting around while food did its thing without my interference, but still. Something was going from before noon until Mom and I finished dinner a bit after six. @_@ But I have bread, dinner (tamales with refried beans and rice), and cookie dough to show for it. Yummy food is yummy.
