I made bread

[flea]

yesterday, using the recipe off the back of the King Arthur bread flour, which involved honey, a cup of rolled oats, and raisins. It (as usual) did not rise as much as I thought it should, but it came out fine and very tasty if, um, low. Would make a fine sandwich bread without the raisins (or even with them in for those as don't mind 'em). We ate it all, mr flea and I - Casper had almost none - in 24 hours. Oops.

Yesterday I made zucchini curry soup with orzo and today I made lentil. Trying to cook more.

Last week's unseasonable warmth has brought out sprouts of daffoldil and crocus, and blooms on forsythia and various southern things I don't know the names of. It is forecast to continue, though today is cooler (50).

Comments

[dxmachina.livejournal.com]

The reason I don't make bread as much as I used to is that I'll go through the entire loaf in a day and a half or so. I'm actually more restrained when it comes to things like brownies or cake. If I have cake for breakfast, I won't have it at lunch or dinner. Fresh bread, OTOH, I'll eat constantly.

<studiously ignores taunting about blooming flowers...>

[jonquil.livejournal.com]

A handy rising trick: Put a measuring cup of water in your microwave. Boil it. Take the water out, put the bread dough in, and wait. You have just constructed a proofing box: a warm, moist place for the dough to rise. Result, very happy dough.