Hi, my name is Amanda, and I have a problem. I have been trying to tell you guys for months. I am pretty sure most of you think I've been joking. Well, probably just those of you who don't know me very well. But I really do. Have a problem. I haven't just been messing with you. To prove my insanity to all of you, I joined another baking group. I know, one should be enough, right? I am sure for some people it would be. And maybe at certain times in my life, one might be enough, (I will let you know). But for now, I am stuck here and not going anywhere. If we have learned anything from history, it's that when I am stuck somewhere, I bake.
It took this group 4 years to bake their way through the last book and they made every recipe (well those who started with the group, anyway) in the book. When I first heard that, I thought that might be too big of a commitment for me. 4 years..... but then I remembered, that's how long my sentence here is. Okay fine, technically, it's not a sentence. maybe. But I need to do something I love to pass the time and I love to bake! I am excited about having something reliable to occupy my time, goals for the month, checkpoints. Two baking groups should do that, right? If not, I might end up on the brink of insanity, but at least we can all say I tried.
Now that I have tried to explain my sickness, probably not well, I want to tell you more about this new baking group. It's called Tuesday's with Dorie (hence the post name). Like I said, they have been in business for 4 years and just recently finished baking through the book Baking: From My Home to Yours by Dorie Greenspan. This is our (I get to include myself now!!) first recipe from our new book:
Both books are by Dorie Greenspan, hence the name of the group. We will be baking 2 recipes a month and we started off with White Loaves. They were delicious. I am glad I took the advice of some of my fellow bakers and turned one loaf into cinnamon bread. It. was. good.
And now for pictures.
I used bread flour (the recipe states you can use all purpose or bread flour) and I added 1/2 cup less than the recipe called for and I still felt like my dough was a little dry. Isn't it supposed to stick a little to the bottom of the bowl?! That's what I am used to. And I really didn't feel comfortable with it not sticking at all. Instead of having a panic attack, I added a couple tablespoons of water until it did what I wanted it to. See?
Before the first rise.
The white bread had a chewy crust and soft, lovely center. We used it to make Panini the next day and it was amazing. The cinnamon bread was nothing short of delicious.
The promised heart....
SOMEONE'S IN THE KITCHEN