More 5 Minute Bread, etc.

This time it's the European Peasant Loaf, made with AP, whole wheat and rye flours.  So far, its our standard dough.  I make a small loaf every 5 or 6 days and about every two weeks I make more dough, leaving bits of the old dough in to aid in souring it up a touch.  All in all, really good.  Great flavor, which was something the No-Knead variety always lacked for me.  FYI, they did a post on their website about baking the dough, dutch oven style

Also, if you have the book and are using yeast packets (though I recommend buying this and keeping it in an airtight container in the freezer if you make bread regularly), note the error correction: 

Throughout the book we call for “1 1/2 tablespoons of yeast (1 1/2 packets).” It should read “1 1/2 tablespoons of yeast (2 packets).

Also, here are cookies that are brownies, just because:



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s