When I was a kid, my dad used to make me Jackie McMuffins. I hope we don’t get in trouble for calling them that, but it is what we named them. I was feeling sentimental and my parents gave us some English muffins, so I made them again.
First, I lightly cooked up 2 eggs. I tried to make them perfect circles using mason jar rings, but it didn’t work.
While they cooked, I buttered up the muffins and toasted them.
When the eggs were done, I placed them on the muffins and topped them with some raw cheddar.
They were a perfect start to the day!
After making ricotta cheese the other day, I was left with more than a quart of whey. I wanted to use it, but I already had a plethora of lacto-fermented veggies, which is what I usually use it for. After some extensive research (Google), I decided to try making bread with it. I found a recipe that seemed hard to screw up, which was important to me after my last bread disaster.
To start, I melted 5 T of butter in 1 cup of milk and 3/4 cup of whey.
As it melted, I mixed together 5 cups of flour, 2 t salt, 1 T coconut palm sugar, and 4 1/2 t yeast.
When the butter was melted, I added it to the dry ingredients.
I used the stand mixer to knead it together for about 5 minutes. Then, I shaped it into 2 funny-looking loaves.
I placed the loaves on the toaster oven, crossed my fingers, and hoped it would rise. It did!
It baked in the oven 425* for about half an hour. I would show you a picture, but John dug into it before I could. It is a simple-tasting bread, but I like the idea that the whey added a little something extra. Even if there is no nutritional value to it, I used a byproduct of cooking that would have otherwise gone to waste.
Other things I used the whey for?
Cooking Rice for this delish risotto! I will share THAT with you next time.
I posted on Facebook about a month ago that I was attempting a complicated (for me) bread recipe. I am finally recovered from that experience to write about it.
Before I jump into the story, let me just say that I’m sure the original recipe is fine, and I don’t have the patience or the eye for detail to make it correctly.
I should have gotten the clue when I assembled the ingredients that I was out of my league.
The recipe made 3 loaves-too much in my opinion. I decided to cut it in thirds. Given the fact that original amounts were things like one and seven-eighths cups, it went against all common sense. But, I didn’t listen to common sense.
I stayed on course, soaking the raisins to make them nice and plump.
Soaking the oatmeal…
Proofing the yeast…
and THAT was all before I even started the actual mixing! Picture me, with my calculator, desperately attempting to make something happen. I mixed the yeast together with the other ingredients.
Then, I added in the soaked oatmeal and kneaded it.
And kneaded it and kneaded it.
Have I ever mentioned that I am terrible at kneading? I am terrible at kneading. Anyway, I tried to mix in the raisins at this point. Oh yeah, and the cinnamon, which I had forgotten about.
Then, I let it rise… and rise… and rise. Nothing really happened. Let’s just say that it didn’t rise or look anything like the original photos.
I baked it anyway, and it was dense, obviously. I was also surprised by the dull flavoring. For all the ingredients, math, and work, it was very blah.
Lesson learned. When a recipe is WAY TOO HARD, it is probably not worth it. In my world, the recipes have to be user-friendly.
I’ve already shared a few bread recipes with you, but I have another one! This one is meant to be frozen before it is baked, and then it can be defrosted and baked whenever. This is perfect for crazy busy weeks when I still want home made bread.
To make this bread, I started by heating up 4 cups of whole milk with 1/4 cup of butter. The original recipe called for water and dry milk, but I am not a fan of dry milk.
While that heated up, I mixed together 4 packages worth of active dry yeast , 1/2 a cup of rapadura, and 4 t of salt.
Next, I stirred in 4 cups of flour.
Once the bowl was hooked up to the stand mixer, I slowly mixed in the milk/butter mixture.
As the mixer turned, I stirred in more flour. The recipe called for a total of 11.5-12.5 cups. I think I used a total of 8 cups. I knew it was done when it looked like, well, dough. I let the stand mixer knead it for 10 more minutes.
It was a HUUUUGE chunk of dough. This recipe is supposed to make 4 loaves of bread, so you can imagine how much dough this is.
I kneaded it by hand for a few minutes, and then let it rest. After 15 minutes, I split it into 4 equal pieces.
Then, I shaped each into a loaf, wrapped them in plastic wrap, and froze them.
I took one out this week and baked it (at 375 for about a half hour) after letting it defrost and rise. What did we use it for? You’ll just have to wait and see!
In our house, I cook during the week (except for the nights I work late) and John cooks on the weekend. He is especially good at whipping up weekend breakfasts. That is a good thing, because by Saturday morning, I am too exhausted to even crack an egg. This past weekend, he made a simple feast that was SO good I had to share.
Runny fried eggs cooked in bacon grease, crusty bread toasted with sausage grease, bacon, and strawberries.
My cooking goal right now is to make as many things as possible from scratch. The next project I’m sharing is a home made tortilla. I have made them in the past, and they are fun and easy.
I pretty much use the recipe from this site, with a few minor tweaks.
First, I mixed the dry ingredients together (2 cups of all-purpose flour, 1 1/2 t of baking powder, and 1.5 t of salt) with 2 t of coconut oil.
Then, I added in 3/4 cup of warmed raw milk. It didn’t check a thermometer, but it felt warm to the touch.
Once it was mixed in, I kneaded it until it formed a loose ball and let it rest about 20 minutes. Then, I separated it into 8 smaller balls and let them rest for about 10 minutes.
From there, I rolled each one out into a rough circle.
To cook them, I just stuck them on a small dry skillet for less than a minute per side.
They are done when they are speckled with brown spots.
Now, I make them a little before I plan on using them, and store them in the fridge. When it is time to use them, I throw them back in the warm skillet to soften them back up.