28 February 2011

Butter Tofu & Beets; Sundried Tomato & Sunflower Seed Bread

I ate Grace's Merry Beets this evening.

Along with some butter chicken-flavoured tofu.

More bread: I made a double batch of bread dough on Saturday, but left this half rising, covered, in the refrigerator for a couple days. At some point I sprinkled in some chopped sundried tomatoes and sunflower seeds, and folded them into the dough. I took the dough out of the fridge at 5:30 pm today, and got around to baking it at 11:00 pm. So here it is.

Note that the epis wheat stalk shape doesn't quite form, nor did it with the last loaf (Because it's whole wheat? Or because the dough was too wet?). Anyway I don't know yet what this tastes like. I'll find out at lunch tomorrow. Loaves of the near future will include NY Times No Knead Bread, and also bread made of beer!

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