Loafing around this morning...

[herr_oberst]

Fresh bread. Real butter. Honey from a friend's hive. Nothing better and it smells great in this kitchen, and it's rainy outside...

Whole-Wheat with a generous amount of molasses and about a cup of granola added.

(Three tablespoons of gluten ADDED to the dough! Ha)

[Baz]

NICE!

I was just thinking last week how important it is to savor life - the little things - the big things - and everything in between.

We have moments every day that should be celebrated and contemplated appropriately.

I was in a friend's front yard last Thursday evening picking up some plants (he owns a nursery) and looking up at the outline of his mature Mule Palm - against the moonlight sky - the fronds were magnificent - very Coconut Palm like. Back road on the island right on the Intercoastal. Tranquility.....savor the moments and let the senses run free....

Curious why did added the gluten, Mike? I'm not a bread maker so don't know much about that stuff.

Enjoyed your post -!!!

[herr_oberst]

Originally Posted by Baz

NICE!



Curious why did added the gluten, Mike? I'm not a bread maker so don't know much about that stuff.

Wheat flour is often inconsistent in the amount of rise in a breadmaker... One of the workarounds is to add about a tablespoon of gluten for every cup of flour. Another is to use a gram scale to measure ingredients. I do both and my loaves look about like this 49 times out of 50.

[porsche4life]

Looks tasty!

[herr_oberst]

Originally Posted by Baz

I was in a friend's front yard last Thursday evening picking up some plants (he owns a nursery) and looking up at the outline of his mature Mule Palm - against the moonlight sky - the fronds were magnificent - very Coconut Palm like. Back road on the island right on the Intercoastal. Tranquility.....savor the moments and let the senses run free....

That has to make it all worthwhile. Good for you for noticing, and good for you for keeping the memory...

[Baz]

Originally Posted by herr_oberst

Wheat flour is often inconsistent in the amount of rise in a breadmaker... One of the workarounds is to add about a tablespoon of gluten for every cup of flour. Another is to use a gram scale to measure ingredients. I do both and my loaves look about like this 49 times out of 50.

Originally Posted by herr_oberst

That has to make it all worthwhile. Good for you for noticing, and good for you for keeping the memory...

Thanks for the reply and info - good to know when the day comes I endeavour into the bakery end of cuisine.

On the other comment - I believe we are all surrounded by beauty and it's really up to us to "stop and smell the roses". Much of my life has been spent on the hamster wheel and time really does have a way of flying by but when you reach 60 you start looking at everything a bit differently.

I cherish your friendship and appreciate your contributions here...keep up the colossal* work!

*another one of "those" words....

[MBAtarga]

I can smell that from here!

[ckelly78z]

Man, a loaf of fresh bread makes the whole house smell good, throw in a pot of homeade chicken noodle soup simmering on the woodburner on a Sunday afternoon, and it don't get any better. I do attempt to notice situations that stir my senses and take a mental picture for later.

[LeeH]

My wife bakes our bread. She's got it down to a science. It is one of the most awesome odors on the planet.

[john70t]

I think you have the same bread machine as mine.
I didn't like the paddle leaving a hole in the loaf and could make anything but basic white.
Bread wouldn't rise and couldn't figure out how to modify.

Look into "no-knead bread'.
12 hr rise. Baked in a clay hot pot.

[vash]

Stomach grumbles!

[aigel]

That's not a loaf. No crust. You have to get away from the "bread machine" to kneading (machine or hand) and an oven!

My wife bakes bread at my house. 6 quart Kitchen Aid Mixer and gas oven. Some are square loafs, others round - always with a crust and no mixer spoons baked in!

G

[targa911S]

Is that a Russel Wright plate?

[herr_oberst]

So, the thing about the bread machine is, I can whip a loaf of real bread up once a week (Sunday Morning) and I'll get 5 good sandwiches for lunch for a week.


Takes about ten minutes and pretty much perfect most every time.
And that smell is just terrific, plus I can ride my bike, take a drive or get out tools and build or fix something or whatever while the device does the labor.


I've done a cuppla loaves in the dutch oven, using the bread machine to mix and knead, and they turn out great and everything, but I really don't need (knead, har har har) another craft or hobby right now.

(David - if you're talking about that green plate, it's IKEA.)

[jyl]

Looks great. Smells great (I am confident). The little things matter, as does time to appreciate them. Glad you're smelling the roses.

[Shaun @ Tru6]

Looks great! Can I put in an order for an onion-dill loaf?

[herr_oberst]

How do you make pickle bread?

Start with dill-dough!

[Shaun @ Tru6]

Oh good lord, LOL!

[targa911S]

that plate looked very Russel Wright...very collectible California pottery.

[Baz]

Nice...I'll have to look into purchasing a set....

FÄRGRIK 18-piece dinnerware set - IKEA