Why make one loaf of bread when you can make two. I have been making double and triple batches of dough lately. It’s a more efficient use of the ovento cook more than one at a time.
Category Archives: Baking
Reading About Flour
I have been reading about flour lately. I know what you’re thinking, “pretty exciting… for a shut-in”. But, as usual, you’d be wrong.
New Favorite: Fig and Prosciutto
Figs are all over the market right now so I thought I would try a frou-frou pizza: figs and prosciutto. How did it come out? In a word, Wicked-licious.
Hot Bubble Action
Can you feel the heat? This pie had great bubbles brewing. Bubbles = taste.
Dual Use Dough
Pizza dough doubles as focaccia bread (in my kitchen at least). You can get crazy with the toppings or keep it simple if you want to use it for sandwich bread. This batch just has sea salt. The leftovers make great croutons.
Tomato Relapse
Round two of Texas tomato season is fast approaching. I’m starting seedlings and trying to keep them cool. The first part of this season ended abruptly, didn’t it? 109 degrees. Wham! Everything stopped. Hopefully we will have a better tempered Fall. I made this bread salad with the end of July’s harvest: Roasted yellow and […]