High yield today. Two loaves of sando bread- came out wonderful- like always. There is a picture below the video of a whole loaf sliced up the way I like it. It has lovely texture and color and holds together while spreading rough peanut butter over it. I also tried my first braided bread. Ever. I decided to add some bling to the loaf. I couldn't just braid dough and call it a day so some almonds and farmer's cheese with an egg wash did the trick. It has a savory theme, and it paired well with my grease dinner. I also made some chocolate chip muffins and some apple and cinnamon muffins (these are the big ass muffins, not wimpy ones). Oh...another thing..I had to pulverize some nanas and make an assortment of banana bread. Today I went sans nuts in the recipe because the bananas were very fruity and I wanted that hint of tart mush in my earthy crusty bread. MMMM. Some salsa is in there too, but it was a couple of days ago. It's great- I made a total of eight pints (two whole and the rest half pints.) It is potent- made with the Bhut Jolokia- and meant to be combined with some other salsa IF you are a sissy mouth. If not, the half pints still go a long way. The flavor is wonderful and contains corn and black beans, as well as raw sugar and agave nectar. Here's a video in case you can't read (Watch in HD, if you've graduated from dial-up.):
YUM YUM YUM
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| This is perfect for sandwiches and with some mods, it makes a great table bread. |
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