Bread and perhaps a few other things

Toast, I love toast.  As a kid we always had toast in the morning, or at least I did.  Peanut butter sometimes but usually margarine.  It was good.  I loved the crunch.  Now we don’t have crunch anymore.  It doesn’t matter what I buy or make it never has that crispness I remember.  Recently I dug out my old bread machine which I’ve never had delicious success with.

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I tried yet another recipe.  Fabulous.  This recipe, which I have cobbled together from all sorts of ideas is the one!  Crispy toast.

Put everything in, in order, turn that baby on and 3 hours and 55 minutes later (for a 2 lb. whole wheat, dark crust loaf you got it.

1 C. plain yogurt, slightly warmed

1/2 C. warm water

1-1/2 Tbs. Olive Oil

2 Tbs. Brown Rice Syrup

1-1/2 C. Whole Wheat Flour

2-1/4 C. Flour

2 Tbs. Wheat Bran

1 tsp. salt

2 tsp. yeast

 

I end up slicing whatever side is shortest.  I like a crust side and with this squareness you get four choices.  Tomatoes are in season here now…..there is nothing like a lime mayonnaise tomato sandwich toasted.  Yum.

 

I’ve been doing my Gluten Free experimenting lately.  This cake recipe is an adaptation from a regular flour recipe maybe from Yeh?  I see quite a few people on Instagram and everywhere else in my travels; it’s sometimes hard to remember who did what.  My apologies.

My version of an upside down plum loaf:  GF

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6 Plums or so (can be any fruit)

1 C. GF flour **

1 tsp. Xanthan

3/4 C. brown sugar

3/4 tsp. salt

1/4 tsp. baking powder

1/4 tsp. soda

2/3 C. Olive oil

1/2 + Kefir or Yogurt, plain

2 eggs

1 tsp. almond or vanilla

1 Tbs. lemon zest

1 Tbs. lemon juice

 

350.  Line an extra long loaf pan with parchment paper, spray.  Lay your fruit down in a marching row, skin side down.  Whisk together your dry stuff, your wet, add the two and blend well.  Pour over the fruit & bake 45 minutes or so.

Really delicious.

**My Flour Mix is:

2 C. Millet Flour

1 C. Sorghum

1 C. Corn Starch

1 C. Potato Starch

1 C. Tapioca Flour

Whisk it together, store in a container to use as needed.

 

I heard an interesting thing on the radio the other day.  It was an interview with Dan Barber, yet another celebrated Chef.  He was talking about Kosher food.  I usually buy Kosher when I can because I know it’s fresh, clean, blessed (whatever).  He said there is a friend of his who is the largest Sorghum grower in the U.S.  His sorghum is Kosher.  A Rabbi has to walk with his hand on the combine as it’s harvested to make sure there is nothing in the field that does not go with Sorghum (wild garlic is one).  Really?  Hence, sorghum is grown in small quantities.  I mean who can walk acres and acres?  Weird huh?

One other shot, maybe.  I’ve been knitting for #3 grand daughter of late (I’m also working on something for #2).

IMG_0024_2Is this not cute?  She’s 3.5 months old and teething.  I knit a few of these for the other girls when they were teething, love the pattern!

IMG_1067Making a sun bonnet too.

IMG_1058Teeny, tiny peasant dress for Callie.

IMG_1063And, lastly, a Nani dress.  Zoe has one which was Colbie’s and now Callie has one – lots of little girls!

 

One thought on “Bread and perhaps a few other things

  1. oceananne@aol.com says:

    Can I be your grand daughter??? Anne

    Like

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