(no subject)

[dalthauser]

The weather was crummy Sunday, so I stayed in and played around in the kitchen.

* First I made bread.  One regular Whole Wheat loaf (with random spices) and one I made with dehydrated collard greens (I know, it doesn't sound appetizing, but I have a lot of collard greens I dehydrated from the garden - and they don't taste so good in green smoothies).

Dough after 3rd rise just before going in the oven.

Collard Green bread (I'm pre-slicing it before freezing it).

* Then I made bean&veggie calzones to freeze for lunches.  I put dried Romaine powder in the dough so it's green.  It tasted good, but next time maybe a little less Romaine.....

Here is the dough after the 1st rise

Filling without the beans added.  It has Carrots, Spring Onions, and garlic.

Filling after adding the beans (white beans cooked and run through food processor once)

Making a Calzone


Calzones (and bread) just after coming out of the oven.

* I also hung the Wallpaper border I bought well over a year ago.  I paid $1.50 per roll - 4 rolls did the whole room.  Pretty cheap, and it's very retro (tacky) looking.  I love it!!  (Putting up wallpaper borders by yourself isn't easy)


* I watched AFTERMATH: POPULATION ZERO last night.  It made me feel bad.  I wanted us all to get the heck off this poor planet and let it breathe again.  I also thought the long haired cows were cool.

* Finally - here is the inside workings of the soymilk maker for Sahlah


 

Comments

[sahlah.livejournal.com]

Ahh the mysterious insides... not at all what I thought.

I was thinking how good that collard green bread would be toasted and rubbed with garlic and topped with veggies. You are very creative.

[minemouse.livejournal.com]

You are a creative cook! Your bread and calzones look wonderful.

[madamealexis.livejournal.com]

Have you ever made round breads or do you do everything in the traditional loaf pans?

I am looking for a bread maker. It gets too hot in the summer to bake. Have any suggestions? I know you are making yours out of the stove but thought you might be kitchen kinky and go both ways.

[eats-veggies.livejournal.com]

I make artisan style bread too. I make it in pans when I wan't to slice it for sandwiches. I've owned bread machines in the past, but I always manage to break them. When mine did work they came out with pretty good bread. Mine were Zojirushi's - that was years ago though. There may be another best brand out there (check Amazon.com and read the reader comments on the different models).

One day soon I will try this

[madamealexis.livejournal.com]

Cranberry Sunflower Bread

2/3 cup dried cranberries
2 cups hot water
2 (.25 ounce) packages active dry yeast
1/4 cup honey
1/4 cup molasses
1 cup warm water (110 degrees F)
1 cup rolled oats
2 eggs, beaten
2 teaspoons salt
1/3 cup shortening
6 cups bread flour
1/3 cup roasted sunflower seeds

1.In a small bowl, soak cranberries in hot water. In a separate bowl, dissolve the yeast, honey and molasses in 1 cup warm water. Let stand until creamy, about ten minutes. Drain and chop the cranberries, reserving the liquid; set aside.

2.In a large bowl, combine the reserved water, oats, eggs, salt , shortening and 2 cups of flour. Mix until well blended. Then stir in the yeast mixture. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has started to pull together, add the cranberries and the sunflower seeds.

3.When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 45 minutes.

4.Grease two 9x5 inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. (The dough can also be formed into longer loaves and placed on lightly greased baking sheets.) Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 450 degrees F (230 degrees C).

5.Bake for 10 minutes in the preheated oven, then decrease heat to 325 degrees F (165 degrees C) and continue to bake for another 30 minutes. Turn out of pans a few minutes after removing from oven. You can brush all sides with a little butter or margarine, if desired. Don't cut this bread too quickly, it tastes best slightly warm or at room temperature.

Re: One day soon I will try this

[eats-veggies.livejournal.com]

Yum - I can imagine that toasted with butter.

[joebanks.livejournal.com]

Nice looking bread; i'm making some today.

I like your tacky borders, bring back the '50s!