Sunday, March 19, 2017
This weekend's baking
Today's version is continuing with the "use what is on hand" theme of the year as we ready for a hopeful home purchase and a modest (eek! estimates are coming in!)remodel and bringing of mechanicals up to code. I am down to no bread flour and only the AP flour that remains in a large kitchen canister. Additionally, I do have about 5 lbs whole wheat flour, as well as Rye. I wanted an all purpose loaf, so using my current favorite bread recipe, I substituted 2 of the 5 3/4 cups of AP flour for whole wheat, creating the loaf above, which should meet our needs most of this week. To ration my butter, I substituted vegetable oil and used instant, reconstituted milk in place of fluid milk to conserve what I have on hand for drinking/cereal/tea.