Been felled by a vicious stomach bug which I passed off to my husband. I go for days without eating and lose 5 lbs he goes for 2 days with nothing and loses 10 lbs. Life is not fair. But then, I've ALWAY kind of known that. HA HA.
I've been playing around with the thought lately of writing a third cookbook. The creative juices are stirring and while I am compiling a list of Breads recipes, continue the writing of my Cupcake cookbook (about 50 pages through first draft), am putting an outline together for a VEGETARIAN COOKBOOK, am also working on a "limited edition" of my "Abuelita's Kitchen" Cookbook with color photos.
Leads me to my next question. What else do I need to finish? The breads recipes for this blog, the sewing of a few drapes, a carrot cake (unless she changes her mind)for my daughter's 25th birthday this week, finish a painting of a YUCCA Flowers, finish up a 500 page historical novel, read about 4 books and lastly complete the copper consignment designs I need to finish (only 4 rings, and a couple of leather necklaces to go).
Brings me back to the thoughts about a Vegetarian cookbook. I would like to delve into this possibility a little further, add more cuisines from around the world, means doing some research too, and see what "audience" I will be catering to should I decide to move on this thought...which I may...
"Is she crazy?", you may ask. Possibily. But you know the old adage. If you don't try you won't succeed. Or something like that...
Saturday, March 27, 2010
Monday, March 15, 2010
March is here, Spring is around the corner (I HOPE)
Hi all,
I've been playing around with breads lately. I have resurected my bread machine, using it to make bread from start to finish and using it to make dough which I am baking in the oven.
I have some interesting tips which may help you with baking.
1. Don't use IODIZED salt, I use sea salt (no IODIDE). It interferes with the yeast reaction, your bread will NOT rise as high as it should.
2. Use a teaspoon of vital gluten when baking whole grain breads. It helps with volume.
3. Test your yeast to make sure it is still ALIVE! Add water 115 to 120 degrees and the yeast and watch to make sure it foams. Add a little sugar to feed the yeast and wait about 7 minutes before you add it to the flour.
4. Check your dough, if it is not a fully formed ball add a tablespoon of flour at a time. If it is hard to knead, add a tablespoon of water and knead it in.
5. Oil your surface rather than using flour as it will keep the consistancy of the dough and you won't come out with tough over worked and over floured dough.
6. Let the dough rest between risings.
7. Use a cooked cornstarch glaze to coat the top of the bread. Microwave the solution till it just starts to boil, apply a thin (1 to 10 parts)glaze on your bread.
I'll be back with some bread recipes as soon as I've experimented with some more of them!
I've been playing around with breads lately. I have resurected my bread machine, using it to make bread from start to finish and using it to make dough which I am baking in the oven.
I have some interesting tips which may help you with baking.
1. Don't use IODIZED salt, I use sea salt (no IODIDE). It interferes with the yeast reaction, your bread will NOT rise as high as it should.
2. Use a teaspoon of vital gluten when baking whole grain breads. It helps with volume.
3. Test your yeast to make sure it is still ALIVE! Add water 115 to 120 degrees and the yeast and watch to make sure it foams. Add a little sugar to feed the yeast and wait about 7 minutes before you add it to the flour.
4. Check your dough, if it is not a fully formed ball add a tablespoon of flour at a time. If it is hard to knead, add a tablespoon of water and knead it in.
5. Oil your surface rather than using flour as it will keep the consistancy of the dough and you won't come out with tough over worked and over floured dough.
6. Let the dough rest between risings.
7. Use a cooked cornstarch glaze to coat the top of the bread. Microwave the solution till it just starts to boil, apply a thin (1 to 10 parts)glaze on your bread.
I'll be back with some bread recipes as soon as I've experimented with some more of them!
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