While I’m not quite ready for The Great British Bake-Off yet, I am moving right along in my baking development.
First we had the oatcakes:
Simple, tasty, nutritious. I should make some more of these soon.
Next, I made a loaf of whole wheat bread and experimented with adding some of my Gamino’s olive salad to it.
It tasted good, but it came out looking like meatloaf. Not the look I was going for. A friend and I rebranded it as vegan meatloaf. (The photo shows that I clearly did not work the olives into the loaf well enough. They shouldn’t be in layers.)
My next experiment was with pita bread:
As easy and delicious as it was, I’m not sure I’ll be making that recipe again unless I do a Mediterranean dinner. A half pita is all that fits into my calorie budget, and those tiny pockets don’t have room for much in them. So they’ll be a once-in-a-while kind of bread.
I also made some homemade pizza crusts:
This was a basic recipe from Mark Bittman’s How to Cook Everything. I liked it because it was easy to portion out and freeze the dough in Cammy-sized servings. I had one this past weekend, and it was every bit as good as if I’d made it fresh. But I didn’t make it fresh, because I had a new bread to make for this week.
I love Oroweat sandwich thins. I like the Nature’s Own thins, and I’ll tolerate the Aldi brand. But two things bug me: 1) the cost of Oroweat ($3.50/8 thins) seems too high for what you get, and 2) the ingredient label, while not horrible, has lots of…stuff on it.
So. Y’all know how my mind works. I had flour, I had yeast, surely there was some way I could DIY my own sandwich thins. And so I did:
And they’re delicious! (I’m always so surprised when that happens. LOL)
I didn’t invent the recipe, of course. I Googled and found a zillion nearly identical recipes, and finally chose the one on Retro Kitchen as a good place to start, just because I like retro kitchens in general. And isn’t that a good thing considering my kitchen remains stuck in the harvest gold 70s?!
The sugar and yeast do most of the work in this recipe, but there is a bit of effort in the rolling/shaping of the buns. As you can tell, my bun shaping skills can use some practice.
I made my thins a bit small and ended up with 18 thins! I didn’t do a detailed cost analysis but I’d guess my 18 thins cost about the same as one package of 8 Oroweat thins. More importantly, I love the extra-wheaty flavor of this homemade version, and they’re much more satisfying than the store-bought thins. Win-win!
I’ll definitely be making my own thins again when I run out of this batch (that should be a couple months). I might experiment with the Fleischmann’s recipe that uses honey to create the sponge. Honey-Wheat sandwich thins? Oh yes.
I’ve only got a couple more recipes on the near horizon. For one thing, my freezer is getting full, and for another, the summer heat will not inspire much in the way of baking. I do want to make some scones, which I now pronounce skahns in honor of TGBBO, and I’d also like to replicate the Schnuck’s dinner rolls my family loves so much. (Schnuck’s closed locally and took their rolls with them.)
I used a Target gift card to take advantage of a sale on digital kitchen thermometers. I never trusted my “instant read”, plus I found it difficult to read, instantly or otherwise. I found the biscuit/scone/donut cutter at the flea market my parents and I visited on the coast, and I snagged the tiny sifter at a yard sale this past weekend. (Yes, Jeannie, I am getting rid of an equal number of items.)
And that brings you up to date, I think. If you happen to have a good scone (skahhhhn) recipe to share, or if you happen to know the recipe for Schnuck’s dinner rolls, I’d really appreciate a share.