more bread!

[celticdragonfly]

I am making bread again today. Today's bread will be a mix of white and whole wheat flour, as I'm almost out of white flour.

Making bread is like a fantasy story. The flour with the gluten is the hero with big manly thews. The yeast is the wizard. The sweetening is the fair lady. The salt is the sidekick. Hm. Not sure about the oil's role. Any suggestions?

Suggestions so far are that the oil is the unexpected ally, or the helpful stranger met along the way. These work. Either way, I bet he gets all the slickest lines.

Last night I actually chopped up leftover ham and made up a meal with it. It was tolerable. I'm not much of a cook, but I'm getting a lot more 'just winging it' done. I think I need to get that turkey roast out of the freezer so I can try making it this week.

Comments

[lolleeroberts.livejournal.com]

The oil is the helpful stranger met on the way; sometimes left out entirely, resulting in a lighter but dryer end result.

[celticdragonfly.livejournal.com]

That works!

[jenna-thorn.livejournal.com]

just a helpful note from the corner, to my experience, wheat flour sucks up water more than white, so keep an eye on your mix. Then again, you do it all by hand, so you probably will have a better feel for texture and can compensate without thinking baout it. I cheat and use my machine.

[celticdragonfly.livejournal.com]

I don't actually measure out the end of the flour. I measure the beginning, for the batter - that was all white. The end, I'm just putting more flour down and kneading the dough onto it until it's ready, and that's by feel.