I've been baking a lot lately - due mostly to a new bread recipe that promises
"One recipe, a hundred ways to use it"
I've made it twice so far and used it 7 ways
1. Italian bread sticks
2. Pizza crust
4. Soup bowls
5. Pizza rolls
6. Cinnamon cream cheese braid
7. Mini french bread loaf
It's different from the breadstuffs I usually make because instead of oil, it uses lecithin. Believe it or not those breadsticks are 50% kamut flour and 50% white flour. The kids have eaten everything I've made with the exception of the soup bowls and rolls which I hid to use for meals later in the week.
It is an easy enough recipe to follow and makes enough for 4 loaves. I haven't actually baked sandwich bread with it yet or tried it with whole wheat - those are my next objectives.
Pantry Secrets Bread Recipe
10 ½ cups white unbleached bread flour
½ cup sugar (I used honey)
1 tablespoon salt
3 rounded tablespoons saf-instant yeast
3 tablespoons liquid lecithin*
4 cups hot tap water
Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water. If dough is too moist, add more flour. Mix for 5 minutes. (Do not add water or flour to the dough after it has finished mixing.) Spray counter and pans with cooking spray. Remove the dough from the mixer, knead four times. Shape loaves and cover with a dish towel. Let rise 25 minutes. Bake at 350° for 25 minutes. This recipe makes four loaves of bread.
* Squeeze or pour approximately 3 tablespoons of lecithin directly into the bowl. Do not measure.
I'll probably do a post with pictures so you can see what the dough should look like.
Here is the garden in progress
We have removed a large patch of sod in preparation for double digging the soil and adding in compost. Today that same patch of soil was buried under 3 inches of snow. Thank heavens I brought in the forsythia branches last week after I pruned the bush, because now I have a little bit of Spring in the house.
Another shot of the breadsticks. I rolled the dough out to the size of a jelly roll pan, cut it in half lengthwise, and then cut one inch strips. I brushed the whole thing with butter, grated Parmesan and sprinkled Mediterranean sea salt over the top, and then put two strips together (cheese in the middle), pinched the ends together and twisted them. They baked at 350 for about 17 minutes.