Easy Artisan Bread

Like so many other people all across the globe, being stuck at home gives one plenty of time to try new things. Guitar, yoga, sewing, bread making. My mom could make the worlds best bread, then she bought a bread maker and so long homemade bread. Bread maker bread is not the same as homemade bread. My whole life I have never been able to master homemade bread. With nothing but time on my hands for the last few weeks a dozen different recipes have been tried. Sourdough, yeast, yeast-less, whole wheat, Artisan. Today, attempt number too many to keep count was the World's Easiest Yeast Bread.

Modifications Made:
Yeast, any brand, variety, or cooking fashion cannot be had currently. And while I do have three sachets in the pantry they are being saved for break glass emergencies. Sourdough starter replaced the two teaspoons of rapid rise yeast using this conversion method requiring 50 grams less water. Once the bread dough was mixed, the bread was allowed to rise on the counter for an hour and then stuck in the fridge overnight for the remaining flavor development. Due to our high temperatures, rising bread on the counter is ridiculously tricky and the fridge method works best. This morning, the bread came to room temp while the oven and dutch oven came to correct temp of 450 degrees. Bread was poured out on a flour lined parchment paper, gingerly folded into shape, and parchment and bread were placed in dutch oven. Times vary every day due to high humidity. This bread was cooked for 30 minutes and was not allowed time to brown on the outside without the lid as the bottom would have burned.

Scaled for Likability: Great

Bread # too many to count is by far the best attempt yet. There was some wonderful bubbles and the bread was light and fluffy. Most all others have been dense and heavy, tasty but not right. Using just sourdough as the starter, there was very little sourdough flavor. A slice was had by all counterparts while standing over the stove, the rest needs to be saved for dinner tonight as dinner was the whole reason for this bread attempt.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001. Yikes, twenty years ago makes this paper print out old, no wait, that makes me old. Eek. Sadly, my current living quarters do not allow for cooking of this cheesecake. In fact the last time this recipe has been made have been close to six or seven years. That is just too long. Too long. Luckily, we are spending Spring Break at family with a real oven. A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature. If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix. Excessive mixing creates air pockets resulting in split mi

The Great Freeze 2021 Vegetable Broth

Good grief, this cold snap. Every year I wish and wish for cold weather so this table can eat soups without melting. Well this year winter came and came with a vengeance. Two days below freezing with no water, no power, no internet/cell service. It's the dark ages. If you need more info just search for Texas Grid Failure 2021 . Yes, this tragic affair has its own wiki page. Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing? Well, they don't. And with 17℉ temps, this tables fridge contents froze. What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies. I did not want the veggies floa

Eating Waffles

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