Skip to main content

No Sandwich Post Today

I haven't made bread for ages, it seems like. At least partly because the Milk and Water Bread recipe makes two loaves. Well, it looks like two loaves is too much for us to get through, at least recently. I checked our second loaf and it was all moldy.

Oh come on, you didn't really want a picture of that, did you? :-) So anyway, no bread, no sandwich. I brought leftover pizza for lunch. Of course, pizza dough is also a type of bread (though I don't think I'd call pizza a "sandwich"). But since I didn't make it or bake this pizza, it doesn't count.

What do you think? Is pizza a sandwich? We've occasionally made our own pizza, but not our own dough—yet. If we do, I can do an article on that. Not this week, maybe next, after we've had a few other things as well.

And I'm going to the garden this evening; the weather's supposed to be great and I'm expecting great things, all of which I will share with you tomorrow.

God speed, and remember: All sorrows are less with bread.
Labels:

Comments

  1. JenAugust 23, 2011 at 12:41 PM

    I have made pizza dough now 3 times in my machine. It just does all the mixing and rising parts. When it is done, then I can make two medium pizzas. I have made it with whole grain bread flour, and it is awesome! :)There are a few recipes out there.

    ReplyDelete
  2. KelliAugust 23, 2011 at 1:42 PM

    A stuffed pizza is somewhat similar to a sandwich. But a pizza is a pie.

    ReplyDelete

Post a Comment

Popular posts from this blog

The Consistency Of Coarse Meal

I decided to make biscuits this afternoon, and as I was following the recipe, I saw that I needed to mix flour, salt, and baking powder, then cut in shortening (butter is better than mar but marge is what we had). The recipe said to cut the shortening in "to the consistency of coarse meal." Now what the heck is that supposed to mean? I mean, I know what (for example) corn meal looks like; but does the casual baker? How are they supposed to know? It means this. Not that you'd go far wrong with these biscuits, anyway. I mean, it's the Pillsbury cookbook. The only problem I had is that, at some time in the past, I put a note in to myself to use 3 1/2 teaspoons of baking powder instead of the recipe's 2. Well, I'm marking that back down. These are edible, but definitely taste of baking powder. Oh well, live and relearn, I guess. The finished product. Yum! Godspeed, and remember, All things are better with bread .
Post a Comment
Read more

More Random Thoughts

I don't usually make bread during the week (I could , but we'd rapidly run out of space to store the bread!). But last night I did, just plain white bread for sandwiches today. I have to watch myself carefully. I'm not taking the time I need to shape the bread; it doesn't look as nice and even as it should. But it's got a lovely crust, a bit sweetish, and should make a great sandwich. Herself (who has informed me that she would like to be referred to forthwith as Nancie) made a great sandwich on this for lunch. She is the Sandwich Queen :-) Buffalo chicken, lettuce, tomato, mayonnaise, and a wee little bit of pepper. I can't wait for lunch! I was going to post something about the awful state of my bread ingredient cupboard, but this has cheered me up enough that I don't feel like griping about it :-) God speed, and remember: All sorrows are less with bread .
3 comments
Read more

We Need A Bigger Kitchen

Evidence: I was baking this afternoon while Nancie was trying to frost a cake. I wish I had a picture of the result; but here's where I wound up trying to mix and raise the bread: In case you're not sure, I'm doing this on the stove (next to the cookie sheet and loaf pans that I had to take out of the oven because we were baking the cake). What you see in the background is the microwave on the counter and the various things we have to have there in order to keep them off the counter. We manage, though. Somehow or other :-) So what I'm making right now is Tuscan White Hearth Bread from Everything Bread . This is unusual in that it has no salt. Or sugar; just water, flour, and yeast. It's the perfect kind of bread to use with spaghetti that has a lot of sauce on it. It might even be the excuse to make a little bit of extra sauce for the pasta! Tuscan White Hearth Bread 1¼ cups warm water 1¾ tsp. active dry yeast (1 package) ¼ cup whole whe...
Post a Comment
Read more