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I've been baking bread these days. This is such a great way of doing it! 3 cups of flour(any mixture), 1 tsp salt, 1/4 tsp yeast and 1 1/2 cups of warm water. Mix together and cover the bowl with plastic wrap(it helps keep the dough from forming a crust). Then I put it on top of the fridge to proof overnight or up to 25 hours. Then punch it down and form into a ball on a well floured surface. Cover with a dry clean tea towel and let rise another 2 hours. Half an hour before baking preheat your oven to 450 F and put a cast iron dutch oven into your oven to heat. When your oven is ready dust the inside of the dutch oven with cornmeal and gently place your ball of dough into the pan, put the lid on and place it in the oven and bake 30mins. Then remove the lid and bake another 15 to 30 mins. Let it cool before cutting or eating. This is a pretty great recipe. I double it for our family and cook one ball on my pizza stone. When I have placed the dough on the stone I add 1/2 cup of water to the bottom of the oven for moisture. Then close the oven and don't open until done. Go on and try it! You won't regret it. Trust me:)
My favorite baking recipe, hands down.
The Rock Bun from Jane of: www.yarnstorm.blogs.com
Blogged: www.africankelli.com
This was my Grandma's Kitchenaid Stand Mixer. I picked it up at Christmas when I was visiting my folks. I'm also wearing Grandma's apron. The stuffed rabbit toy I'm using as a headband is my own creation, though. I'm just like my Grandma, only way sillier.
Once baked, it should look a bit like creme brulee, some browning on the top, crust a little over browned for that caramelized texture...
Based on this recipe from AllRecipes.com. This is the real deal of a restart, and it may have something to do with my improved rate of success - these became Father's Day gifts, to rave reviews.
Plus, Bryan cleared out the ones I kept for home. No better compliment.
A few more details at the blog.
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Baked pasta
2 cups of sauce
1 cup cooked pasta
2 medium sized mozzarella balls, cut into chunks
1 cup ricotta cheese
½ bag meatless meatballs
½ cup to 1 cup of parmigiano-reggiano cheese
Dump everything into your baking dish, mix well, and bake at 350 for 40 min. to an hour. Enjoy.
Artisan Baking Community with Lads and Dads Dunston by Andy Haddon
Photo from the 9th annual #RealBreadWeek.
Someone at work suggested I try to make muffins with my wee little grapes, so we decided to try. They're baking right now!
1:12 miniature handmade polymer clay baked goods for fall, including a poached pear tart, pecan pie and rustic pumpkin tart. Also, ornamental corn!
pink-raspberry buttercream, sugared raspberries and lemon peel, lemon curd filling, yellow cake
brown-dark chocolate buttercream, vanilla buttercream, chocolate covered cashew, custard filling, dark chocolate cake
tan-orange zest glaze, candied walnuts, candied carrots, carrot cake
64 Bread Roll Baking Minolta Dynax 5 Minolta 28-80mm F3.5-5.6 Kentmere 100 100 ISO Developed In Ilford Ilfosol 3 (1+9) 5-6-2023