I've been baking most of our breads this summer and have tried several new recipes. We were invited to a dinner for a friend who recently moved out of state and I was asked to bring some rolls. I brought these Herbed Oatmeal Pan Rolls which are delicious.
About the only change I made to the recipe was to use Italian Seasoning instead of the individual herbs. I do think you could cut back a bit on the butter and they would still be very good.
I have used this recipe for French Bread dough from Mennonite Girls Can Cook several times. It makes very tasty loaf bread and the dough can also be used for Stromboli, Pizza Crusts, Cheeseburger Buns, etc. I've been making it with half white whole wheat flour and half bread flour. The French Bread loaves can be sliced, buttered, and then frozen so you can just remove the number of slices required for a meal and then toast. These are nice with a casserole meal.
Another experiment was a loaf of whole wheat bread using this recipe from King Arthur Flour. I prepared the dough in the bread machine and baked it in the oven. The bread was nice and light and not a bit dense or crumbly even without the addition of dough enhancers.
I try to get my baking pretty well done in the mornings before Ryan arrives so I can keep my eye on him. He is now walking more than he is crawling. He definitely toddles and still takes a few tumbles each day. This past week one of his favorite places to play was under the exersaucer. He thought it was lots of fun to roll a ball around in there.
I hope all of you are having a lovely weekend.
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