Okay, I didn’t know about Beecher’s Handmade Cheese until I’d watched an episode of Foodcrafters on the Food Network (it’s been more than a month and yes, it’s still my favorite TV channel 🙂 ). In...
Read MoreSorry it’s been a while since my last post … sadly, my job’s been keeping me busy, too busy to do any cooking or baking, let alone try out new recipes. But I’d just discovered the Food Network a few days...
Read MoreSo, we had homemade pizza over the weekend … there’s nothing like making your own pizza, right? Not only can you control what and how much (or how little) of the toppings you want on your own pizza, but you can also...
Read MoreWell, the Pain de Mie is now thoroughly cooled and ready to be sliced and compared to store-bought sliced white sandwich bread (which we’ll just call a “SB” for short). First, here’s my Pain de Mie (aka,...
Read MoreHere’s the recipe by the good people at King Arthur Flour, for making a traditional Pain de Mie using a 13″ long Pullman lidded loaf pan. This recipe is reproduced and adapted from their Bakers’ Banter blog,...
Read MoreOkay, with the results of Trial #1, I’ve decided to increase the amount of sugar (to make the bread sweeter) as well as increase the potato flour to improve on the softness of the bread. Here’re the ingredients and...
Read MoreIt’s the next day, so let us see how well my first try at making the Softest White Sandwich Bread is. A slice of Trial #1 is on the left and a slice of store-bought bread is on the right in comparison … Other than...
Read MoreOkay, here’s my first try at making the softest white sandwich bread possible. I’ve just returned from the supermarket, laden with Bob’s Red Mill Potato Flour & Soy Flour along with some organic lecithin...
Read MoreSince I’d started baking bread again after discovering the bread in just 5 minutes a day technique, I’ve been wanting to wean my significant other and our daughter from store-bought sliced sandwich bread to something...
Read MoreOkay, here’s my second try to make Something Like English Granary-Style Bread … or more accurately, Dark Malt Oat Meal Granary-Style Bread, right? 🙂 It was still a bit too wet, but using my silicone loaf pan, I was...
Read MoreSo, our kind neighbor gave us some fat bananas the other day … really fat bananas! Here they are next to a Pyrex measuring cup to show off their size. Have you ever seen such fat bananas before? Anyway, we’ve been...
Read MoreSo, I tried to make English Granary-Style Bread (follow the link to see the recipe at Artisan Bread In Five Minutes a Day), but I couldn’t find malted wheat flakes. So, I decided to substitute that with oatmeal instead....
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