Last night, I made this:
I saw the recipe posted a couple days ago, and knew we had to try it. I did just get 500 pounds of flour at Costco, after all.
I’m still not that comfortable with using the dough hook in the stand mixer; I’ve made bread twice now, and I can never tell when the dough is right. It seems too dense, and I worry whether it’ll rise (it does, and the bread still ends up fairly dense, but in a pleasing way). Anyone have experience with making bread in the KitchenAid?
We made homemade butter, too. It’s so easy, I’m not sure why we wouldn’t just do that all the time. Organic cream is still way cheaper than organic butter.
I want to describe the moment when the solids and liquids separate, but there’s no way to do it without making it sound really dirty. Just be assured that it’s awesome.
Matt’s goal is to do Michael Ruhlman’s BLT Challenge this summer, where you make an entire BLT from scratch.
From scratch means: You grow your tomato, you grow your lettuce, you cure your own bacon or pancetta, you bake your own bread (wild yeast preferred and gets higher marks but is not required), you make your own mayo. All other embellishments, creative interpretations of the BLT welcome.
We’ll be good for tomatoes within a few weeks, and I should be able to replant lettuce around August first. I plan to make this bread again, using the amaranth seeds I’ll harvest from the garden, too. Matt’s in charge of making the bacon, obviously. I’m trying not to think about meat hanging somewhere in our house.
Wait til I invent homemade vegetarian bacon. I could probably whip up something awesome involving seitan and liquid smoke.