Any Home Bakers Here?

I made my 4 pizza dough quantity recipe. (post 47481)
Only thing different,,, is the way I proofed my yeast. I did it like in post 47978, when I made cake with Streucel topping. Pix below.
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Baked 2 pizzas, so the remaining dough made 2 small loaves. I did each loaf differently.
One,,,,, I rolled out into rectangle. Dusted with Italian seasoning, and some paprika. Rolled dough up, and sealed seam on bottom. Placed into pan, for 2nd rise.
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Second loaf, I just slightly rolled into a log, Cut into 4 equal pieces, and placed into pan crosswise, as seen below.
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Baked for 30 minutes at 460°F.
I always like to check with thermometer, Removes guessing. :thumbsup
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Success :highfive:
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Of course I sliced it warm:drool:drool:drool
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Bread has a crispy crust,,,, and super soft interior!!! The spiral pattern can be seen when cut. Next day,,, the interior was still super soft. :drool Very similar to when I make Japanese milk bread, but this bread has no milk in it. :old

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What you’re looking at is a slow cooker (vegetarian chili) sitting on a table… plugged into an outlet I thought was dead for fiiiiiive yeeeeeears!!! :he You don’t know how happy I am to have it back!
Oh, and Jenn is in the yellow container. She’s disappointed that the beans get to have all the fun. She’s bubbling mad. :lol:
Speaking of beans, I tried to not add too many beans to soak last night, and still ended up having to remove a quart this morning. :D
 

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