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Breads I forgot to blog about!
…Like Wednesday night’s excellent rye-licious loaf! Exactly the same ryelicious formula as the first time, and it worked out beautifully. I even used corn starch – properly, this time! – to create a lovely crusty sheen on top of the loaf. Yes, it’s peanut-shaped, the result of a mis-handled transfer from peel to stone… but I’m getting the hang of it, really I am. And yes, there was a bit of a blowout on the side. I don’t know why my slashing is so unsuccessful lately. But inside, the bread was perfectly baked and absolutely luscious with Alton Brown’s beef stew.
And then there were Thursday’s (vegan night) Scallion Pancakes. Super, super easy, this is a boiled-water-and-bread-flour dough that mixes up quickly and it’s ready to roll after only about half an hour. Yes, I truly am obsessed with flatbreads these days – I can’t wait for the next Artisan Bread in 5 Minutes a Day book, which is all about flat! (hey, I just noticed they have a new British release – using weight measurements and British cooking terms, presumably, along with the WAY more palatable, “Artisan”-free title, “Five Minute Bread.”)
I got into a nice rhythm with these little cakes (I’d probably make them double the size next time!): roll flat, brush with oil, sprinkle with salt, pepper and onions; roll up into a cigar, coil the cigar; roll flattish again with a rolling pin, then fry on the cast-iron skillet. As you can see, though, we were BAD VEGANS, eating pareve but not animal-free Tomato Egg Drop Soup from Kosher by Design: Teens & 20-Somethings. It was yummy soup, but there’s nothing quite like egg drops in an egg-drop soup.
So that’s it – our week in bread!