Bread making

Post by Carol
Buttermilk bread rising final time in cold oven with light on.
The pan is a pullman without adding the lid.
https://postimg.cc/rzNsYQTt
https://postimg.cc/fSdYddph
(Remove and bring temp to 400F then bake 16minutes and check)
https://postimg.cc/4Y8RK2cV (top view)
https://postimg.cc/YLNJtdk4 (bottom and side)
1 1/3 c buttermilk
1/3 c water
4 c flour
2 ts salt
2 ts yeast
2 TB butter
Nice crust on this one!

Excellent! Well done! How long will it last you?

Carol

2024-11-05 20:18:13 UTC

Excellent! Well done! How long will it last you?

3 days plus dried ends turned to croutons/bread crumbs for use with
other dishes. Stovetop stuffing made for 2 with 3 slices.

Toast for 2- breakfast (2 slices each,, sometimes with egg/cheese)

Lunch- PB&J for Don (daily though some may be Tuna or egg salad etc) 2
slices a day for Don

Dinner, 2 slices (one each, some garlic bread) every other day.

I don't use this shape for bruschetta etc but then I shape to what I
expect. Until I cut 3 slices off, it won't fit in the breadkeeper.

2024-11-05 21:53:29 UTC

Excellent! Well done! How long will it last you?

3 days plus dried ends turned to croutons/bread crumbs for use with
other dishes. Stovetop stuffing made for 2 with 3 slices.
Toast for 2- breakfast (2 slices each,, sometimes with egg/cheese)
Lunch- PB&J for Don (daily though some may be Tuna or egg salad etc) 2
slices a day for Don
Dinner, 2 slices (one each, some garlic bread) every other day.
I don't use this shape for bruschetta etc but then I shape to what I
expect. Until I cut 3 slices off, it won't fit in the breadkeeper.

That's quite a menu there! To my great joy we discovered that the
spelt/rye bread is good for at least 1.5 weeks if stored in the
refrigerator, so with that one we never throw anything away.

My regulars are the bacon/egg toast from a few days ago, and from time to
time, just a slice toasted with butter and salt with my afternoon coffee
if I don't feel like something sweet. Oh, and french toast during the
weekend.

Carol

2024-11-06 20:23:04 UTC

Excellent! Well done! How long will it last you?

3 days plus dried ends turned to croutons/bread crumbs for use with
other dishes. Stovetop stuffing made for 2 with 3 slices.
Toast for 2- breakfast (2 slices each,, sometimes with egg/cheese)
Lunch- PB&J for Don (daily though some may be Tuna or egg salad
etc) 2 slices a day for Don
Dinner, 2 slices (one each, some garlic bread) every other day.
I don't use this shape for bruschetta etc but then I shape to what I
expect. Until I cut 3 slices off, it won't fit in the breadkeeper.

That's quite a menu there! To my great joy we discovered that the
spelt/rye bread is good for at least 1.5 weeks if stored in the
refrigerator, so with that one we never throw anything away.
My regulars are the bacon/egg toast from a few days ago, and from
time to time, just a slice toasted with butter and salt with my
afternoon coffee if I don't feel like something sweet. Oh, and french
toast during the weekend.

Yup. People don't normally add it up unless 'low-carboning'. I
struggle to maintain 105lbs (and am under it now). Don's partial to a
'sopping slice' with dinner and soups. Other families have a biscuit
or dinner role commonly.

Bruce

2024-11-06 20:34:15 UTC

On Wed, 6 Nov 2024 20:23:04 -0000 (UTC), "Carol"

Excellent! Well done! How long will it last you?

3 days plus dried ends turned to croutons/bread crumbs for use with
other dishes. Stovetop stuffing made for 2 with 3 slices.
Toast for 2- breakfast (2 slices each,, sometimes with egg/cheese)
Lunch- PB&J for Don (daily though some may be Tuna or egg salad
etc) 2 slices a day for Don
Dinner, 2 slices (one each, some garlic bread) every other day.
I don't use this shape for bruschetta etc but then I shape to what I
expect. Until I cut 3 slices off, it won't fit in the breadkeeper.

That's quite a menu there! To my great joy we discovered that the
spelt/rye bread is good for at least 1.5 weeks if stored in the
refrigerator, so with that one we never throw anything away.
My regulars are the bacon/egg toast from a few days ago, and from
time to time, just a slice toasted with butter and salt with my
afternoon coffee if I don't feel like something sweet. Oh, and french
toast during the weekend.

Yup. People don't normally add it up unless 'low-carboning'.

That sounds very environmentally friendly.

--
Bruce
<https://emalm.com/?v=SQqZJ>

Hank Rogers

2024-11-06 22:51:32 UTC

Post by Bruce
On Wed, 6 Nov 2024 20:23:04 -0000 (UTC), "Carol"