Every week I have to make bread at home. I make other things too with this same bread dough, rolls, sub buns, hamburger buns and pizza shells. Today its white bread. But today I realized that after I had the dough developed I forgot to add the sugar and salt. Now what to do? Here’s a simple solution.
I love Saturdays for some reason. I guess its because it feels like it is the beginning of two days of freedom to do what ever we choose. Although this time of year we always end up doing some office work to get ahead of Monday.
Besides that we managed a few other things, like a much needed power wash of the skidsteer. We didn’t want to leave the mud on it and have that freeze in place.
This weekend Jim was feeling much better but the weather didn’t cooperate enough for us to be productive on our outdoor projects. Two more days of rest never hurt anyone I always say.
Made some hamburger buns back on the 15th. Turned out pretty good. Its a basic white bread dough recipe; mix into a dough, rest for 1 hour, form into balls onto pan, rest 30 mins, press a little bit flat, rise again until ready to bake.
At least once a week, its bread making time. During the winter, with the fire in full use, the floor around the firebox is always toasty warm. A good place to let the dough relax and rise.
Spent Saturday morning doing some bread baking. Made our 4 loaves of bread for the week, and also made 8 pizza shells and a dozen sub buns. On top of that we made some pita wraps, also called flour tortillas or bannock. Super easy to make. The hardest part is rolling them out flat. So we made a video where the first half simply shows me rolling them. The trick is to keep dusting the shell, and flipping and moving it while making it thinner.
Made some of these pita shells for supper after seeing a commercial for A&W’s Chicken Bacon Wrap Sandwich. Never made the shells before. Super simple recipe and they bake on the stove top in a frying pan 60 sec one side, 30 sec on the other. The shells with the darker spots had the best flavor so I’ll be sure to darken them some more next time I make them.
Years ago when we owned a bakery, we used to make this multigrain bread. I recall it had a very good flavor, especially when toasted. While at a local bulk food store (TRA in Truro, Nova Scotia), I was very surprised to see this on the shelf. Now I expect most consumers would not purchase a 20kg bag of bread base (you still need to add more flour). But I’ve worked with this before, only now the equipment I have is much different. Time to experiment.