I've been cooking, of course...not much entertaining, but that's only to be expected. Tonight we're making Greek Chicken and I decided to attempt making bread again. I'm following Jaime Oliver's technique but using a cup of white whole wheat in place of one of the cups of bread flour.
One thing he recommends is to make a pile of flour on a large open surface, put a well in and pour the liquid in. What he completely fails to mention is that you need some sort of barrier on your surface or any break in the "dam" of flour will create an incredible mess and half of your yeast mixture will end up on the floor! Thanks, Jaime! I suppose I should have thought ahead, but what do I know? A bit more now.
I've always had difficulty rising bread in this house, unless I'm doing laundry...our house is just too cool and drafty except in the laundry room if the dryer is running. It's still difficult.
Anyway, dinner is in the oven so I'll have to post back with an update to how the loaves turn out. I'll think I've described Greek Chicken before? Time time I picked any likely herbs from the herb garden, chopped them up and pushed them under the skin, along with some lemon zest, salt and pepper. That takes a bit more time than sprinkling, but is very, very nice.
2 comments:
Typo on the last comment.
The chicken and potatoes where perfect comfort food, but the bread was much too dense. Must try, try again...
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