Tuesday, April 27, 2010

Nope, no apron

I bake.


Transitional Country Hearth Bread, to be exact. It's transitional because the flour is a 50/50 mix, rather than 100% whole wheat, which is what I usually try to work with. I've been trying to get the bread a little airier, which is why I'm including some all-purpose flour. That's how it's been going for my pizza doughs, too; I want to go with 100% whole wheat, but the texture just isn't there.

In the background you may have spotted some cookies. Your eyes do not deceive.

They're Oatmeal Raisin Chocolate Chip. They were in before the bread. And before the cookies I did crackers of the whole wheat sesame and flax seed variety. It was an ambitious morning of baking, but I started the doughs last night and the timing worked out well, with the bread ready to go in just after the cookies finished. It's nice to get a bunch of stuff baked while the oven is hot. Everything turned out great, except Courtney doesn't like raisins. So everything turned out great! Ha!

(Seriously though, I meant to make half raisin and half raisin-free, but I, um, forgot.)


Jacob said...

My mom says flax seeds make her fart.

A Free Man said...

I've started doing more baking, largely because I love baked goods and I can't get my special lady friend to make them at the rate that I need them. But now I've discovered she's dispensable. In terms of baking at least.

Julie said...

You've come a long way from the loaf you tried right after you came to town. Looks tasty.

For the record, I love raisins in cookies.

nancypearlwannabe said...

You can ship Courtney's portion directly to me.

The Modern Gal said...

Mickey. Not just a pretty face. He blogs too.

Courtney said...

Putting raisins in chocolate chip cookies is just wrong. You think you're getting nothing but oatmealy, chocolatey goodness, then there's a disgusting chewy raisin in there. Gross.