Done. The day is done. I am ready for sleep, but just a bit more awake time and then I will do so. I was able to fit a load of wash in, then get it into the drier, now folded and put away, during the day. I began the bread shortly after my last entry, and it finishes baking as we speak, onl… there is the beep. They are complete, and tumbled out of the pans as if it was their pleasure. While I was in the midst of preparation, I went ahead and produced homemade mozzarella cheese, with fresh diced basil and garlic from a recipe borrowed from this lady. It chills in the refrigerator and has for an hour or more. I even had time to supply my stomach with a more substantial meal during one of the risings, I do not believe I had any other food this day. Beyond, all of the dishes, save the bread pans, have been washed and put away, the counters are clean again, and all is stored or restored. Now, to read the part of the instructions about storing, again, as the time is more likely for knowledge. I will cut one loaf tonight, try a bit straight, a bit with a touch of butter, a bit with some cheese, and maybe a piece with butter and strawberry preserves. I will let it cool just a bit before digging in though, five minutes is my plan. And, do not worry K, I have a proper bread knife!
Regardless of how the bread seems when I eat it, just that I got this far is in no small measure attributable to K. I used her recipe, I followed her hints and tips, and I tried to do these things as rightly as I was able. The kneading took the minimum time, K. Each of my paws is technically big enough to knead by itself. As well, I had to cool my jets while doing it. I did not believe you indicated it was supposed to be an aerobic exercise! At first I hit it hard, then almost immediately adjusted down to a smooth, easy, long rolling motion. I cannot say I enjoyed it as you seem to, perhaps in time. But I will enjoy the produce I believe, and time and care are of interest to me and they are some of the few things which I can afford. So, publicly, officially, and as respectfully yet loudly as I get, “Thank you K!”. Thank you very much.
This day did not end up too bad at all. A few things processed a bit more, a few things finished, a few things to begin to compliments some completions, and plans.
Tasty! At first, and being quite full, I just was not getting it. A sliver of a slice tasted in the raw and I was not sensing much. Then, apparently, my taste buds sprang to life. They let me know that this indeed was a fine product. What a relief. After looking over the storage instructions, washing the pans and one of the racks now that I can put all the loaves on the remaining rack, while I considered my initial consideration of what to do with the loaves, I decided to take two loaves to my neighbors house tomorrow as soon as I rise and finish my grooming. Oh, and I will call Tangle Puss and let her know there is fresh bread and cheese, should she wish a sampling. Hmm, to make a few more batches without wasting the proceeds though. I wonder who else could use a couple of loaves apiece, or more? I will think on it as I sleep soundly tonight.
Success! Congratulations!
ReplyDeleteThank you. Even dreamers deserve a moment in the sun? I am even more pleased because of previous difficulties with this craft. Uhhh, dat waskull-wie wabbit. I've got him dis time. Huh-huh-huh-huh.
ReplyDeleteIt is relatively simple to freeze bread dough and then bake at a later date. Thus insuring you have fresh bread within a couple of hours of whenever your heart should have a craving for it.
ReplyDeleteReally? Now, that is not such a bad plan, at that. I would be curious to know at which point the dough is frozen, right after it is rolled for the pans would be my guess, but it is just a guess. And, I would just roll the dough to pan size, saranrap those doggies, and then put two per big freezer bag over the saranrap, for thawing and baking two at a time. Is that about it?
ReplyDeleteYou are a genius! Or have deductive skills beyond the average human in your arsenal. :)
ReplyDeleteAfter the first rising, when the dough is shaped is the best time, in my opinion, to freeze the dough. When thawing, just set out on the counter and allow to rise again.
It's ALIVE!!!
Sorry.
If the dough rises too high or seems misshapen, it is completely ok to punch it down, reshape and allow to rise. More rising time = more intense yeast flavor. Some people like that and some don't. The subsequent rising would then be accomplished quicker than the first and second.
Otherwise, everything is the same.
Thank you kindly, I can do that. Oh, as for my part, I enjoy the yeast flavor a great deal. And, I like tinkering, so I might have to let it rise a couple of times for play and taste. There is nothing like receiving secondary though non-trivial renumeration for one's pleasures AND not need confession after. Though I have probably been boring my confessor lately.
ReplyDeleteLets see... "You are wondering about 'pounding bread dough'? Hmm, lets move on, shall we?". Well, actually, I am ok with that, and I do have a few things always. I am certainly not walking on water yet, though my mother swore I could in my youth... when she tried to get me to take a bath. Bah!
My 1st real love's birthday, 10 years before she died. Gonna be ugly for me emotionally.
ReplyDeleteThankfully(?), I don't remember birthday of mine, or much else. I don't even remember her name, face. A brunette, a very pretty one. It's... all I've got. Sometimes, gladly. Sometimes not.
ReplyDeleteDifferent sides of the same broken heart though, you and I. The first one really gets you, especially if you were in all the way, and honestly? More so when she's just gone for no good reason. Stupid women.