Any Home Bakers Here?
- Thread starter N F C
- Start date
Morning Bakers ..
Good Morning Penny and All. We had a wonderful Mother's Day. I have all my herbs and veggies planned for planting. Hope I can handle it...Trying to make it as easy as possible. I have planted two planters in the House next to LARGE WINDOWS. That will be the easy way. Some out and that will be a challenge. An experiment....see what happens.
I have to put tall boots on to plant .. Long grass around the tires we plant in...
Well, I can now say that I have tried rhubarb! My neighbor gave me a stalk, I cut it into half inch pieces, added about 1/4 cup water and 2 teaspoons of sugar. I simmered it until tender and...
Ate. It. All!
Yummmmmmmy!
Where has this been all my life?!?
I can see how some people would pair it with strawberries; that would be delicious. I liked it by itself, and will be planting some. And then waiting for 2 years for it to get big enough to harvest some.
Ate. It. All!
Yummmmmmmy!
Where has this been all my life?!?
I can see how some people would pair it with strawberries; that would be delicious. I liked it by itself, and will be planting some. And then waiting for 2 years for it to get big enough to harvest some.
My Mom does not like blue berries and did not serve them to us.
As an Adult, I learned they Bleu Berries are very Tasty!
Bakers good morning one and all!
I think I'm going to bake some banana bread today.
Have a great day!
I think I'm going to bake some banana bread today.
Have a great day!
We are already up to 76 and it's not even noon yet.
Did some more baking.
This one called Herb Bread.
The dough recipe is same as I use for my pizzas. (https://www.backyardchickens.com/threads/any-home-bakers-here.921333/post-25427878)
Only change, I made,,,, I used 3 1/3 cups of whey, instead of the 3 1/3 cups of water. Made Cheese the previous day, and had the whey, as a byproduct of the cheese making.
I first made a test run with ½ the quantity of everything. First 7 pictures. Round pan.
Then I made the second batch, and resulted in 4 loaves in bread pans.
Here is the recipe for the herb paste topping, that I made. (for the 4 loaf bake)
2 sticks of melted butter.
About 2 cups of chopped fresh parsley. One cup for the dough, and one cup for the butter paste.
About 1 cup of chopped fresh dill.
NOTE; The cup measurement is not a cup of packed parsley, and dill, but rather a loose unpacked quantity. I grabbed a handful of each, and chopped into small pieces.
1 heaping tablespoon of Sweet basil.
1 heaping tablespoon of Italian Seasoning.
2 teaspoons salt.
Here is play by play to simplify the process.
My first test run I used dill in the dough. Rolled out like a Pizza dough flat.
The Butter herb mix.
Spread over entire area, and used a pizza roller to cut into 3 inch strips.
Folded into zig zag shape, and placed into a round pan.
Baked for about 30 minutes @ 350°F
Cooled for about 15 minutes,,
Second batch. Divided butter topping into 4 equal quantities,
Dough after first rise.
Rolled out flat, and spread butter herb topping over entire area.
Rolled into a log. 4 equal logs. One for each pan.
Cut into 8 equal mini logs
Stacked vertically into parchment lined pan. I then used scissors to make 4 cuts into each mini log top. (center to outer edge)
This is how things looked after about 45 minute second rise.
Baked @350°F for about 30 minutes,,plus. Until cute nicely tanned on top.
Pulled out of pans after about 10 minutes, and removed parchment from the bread loaves.
Excellent taste.
I prefer my second method of rolling into logs over the first zig zag pattern. Tends to keep (contain) all the butter inside bread, better.
First day, the pieces break away like a Challah. Second day, it is slice-able into slices. Still soft and delish. Third day, I placed slices into toaster, and reheated to just baked delish freshness.
This one called Herb Bread.
The dough recipe is same as I use for my pizzas. (https://www.backyardchickens.com/threads/any-home-bakers-here.921333/post-25427878)
Only change, I made,,,, I used 3 1/3 cups of whey, instead of the 3 1/3 cups of water. Made Cheese the previous day, and had the whey, as a byproduct of the cheese making.
I first made a test run with ½ the quantity of everything. First 7 pictures. Round pan.
Then I made the second batch, and resulted in 4 loaves in bread pans.
Here is the recipe for the herb paste topping, that I made. (for the 4 loaf bake)
2 sticks of melted butter.
About 2 cups of chopped fresh parsley. One cup for the dough, and one cup for the butter paste.
About 1 cup of chopped fresh dill.
NOTE; The cup measurement is not a cup of packed parsley, and dill, but rather a loose unpacked quantity. I grabbed a handful of each, and chopped into small pieces.
1 heaping tablespoon of Sweet basil.
1 heaping tablespoon of Italian Seasoning.
2 teaspoons salt.
Here is play by play to simplify the process.
My first test run I used dill in the dough. Rolled out like a Pizza dough flat.
The Butter herb mix.
Spread over entire area, and used a pizza roller to cut into 3 inch strips.
Folded into zig zag shape, and placed into a round pan.
Baked for about 30 minutes @ 350°F
Cooled for about 15 minutes,,
Second batch. Divided butter topping into 4 equal quantities,
Dough after first rise.
Rolled out flat, and spread butter herb topping over entire area.
Rolled into a log. 4 equal logs. One for each pan.
Cut into 8 equal mini logs
Stacked vertically into parchment lined pan. I then used scissors to make 4 cuts into each mini log top. (center to outer edge)
This is how things looked after about 45 minute second rise.
Baked @350°F for about 30 minutes,,plus. Until cute nicely tanned on top.
Pulled out of pans after about 10 minutes, and removed parchment from the bread loaves.
Excellent taste.
I prefer my second method of rolling into logs over the first zig zag pattern. Tends to keep (contain) all the butter inside bread, better.
First day, the pieces break away like a Challah. Second day, it is slice-able into slices. Still soft and delish. Third day, I placed slices into toaster, and reheated to just baked delish freshness.
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