Finally had a chance to make some organic oatmeal currant cookies, and also organic brioche-esque soft sandwich rolls..was out waiting for a first egg, (see overflowing dough bowl..) my sweet girl made the cutest nest (right outside the nest boxes, of course) and she was pulling those long, thin aspen fibers out of the nearest one for her nest as the others were watching her like she was insane..she got tired of us all watching, I think, got up, and went outside..maybe today I’ll have a first egg post! (I love working with egg, butter and milk doughs..you just can’t go wrong. One tip..if you want your bread to be softer, put the flour and whatever oil or butter you’re using into the mixer first, gradually increase speed and let the mixer really beat the butter into the flour..this interrupts gluten formation, making the final product wonderfully soft. Another tip..have trouble with floury bowl cleanup? Don’t use hot water..use tepid water, soap, and the sponge side first, not the scratchy side, hot water also seems to make the flour or gluten adhere to the bowl and your sponge. Tepid first scrub, light, fast motions with the water, things clean up much easier.) edit..added a pic of the inside. Mix of organic flours..King Arthur bread, white whole wheat, all purpose, all organic butter, egg, milk, bit of sugar, not much. Triple typical recipe, if I go to the trouble, might as well make some to freeze!
