Bread .......any kind

I’ve made an Italian soda bread. Similar

 

I never even heard of soda bread until today, and didn't realize scones only "look" raw when they're done

 

@Kwikvette
Those buns look amazing!

Where is the biscuit recipe??
Cause I still wanna make biscuits and add some cheddar/green onion to em.

I made a batch of hamburger buns the other day but didn't stop to take a picture.
I go thru withdrawls if I don't eat a cheeseburger once a week

@wilcam47
I botched two or three batches of potato rolls, then one batch of potato buns b/c I just wasn't being patient . . .
The house was colder than usual, it was taking too long, blahblahblah . . . I have since learned to preheat the oven @ 200F for 2 minutes only and put the buns in there to proof, that solved my patience problem in a round about way.

 

Potato rolls yep, i hear that on patience for proofing! Been there many times. Also water temp for yeast...I know ive killed my yeast a few times now i use temp 110-115° verify by thermometer

 

Damn...yeast works best between 70-90; I always mix my yeast when I hit 80-90 and it's perfect every time.

Too low and it just works too slowly, but too high and you'll kill it.

 

Ive seen some recipes as high as 120° i dont go that far

 

@wilcam47 found you a new project to make

 

Thats neat!

 

I mean.. not the way he wants to use it.. but it's original purpose is cool.

 

Yup I have botched the yeast a few times, now I heat the water to 110-115 too using a thermometer and wait for the mixture to get bubbly before proceeding!

 

Yeah i dont think you would get the noodles in the gaps easy. The bread slicer is cool though

 

I was thinking that, as well. Still a cool project as my drying rack is not nearly as compact

 

On that project he's trying.. I would set the slicer up normally and rest the dowels in the tops of the grooves

 

Dowel tree would work too

 

Dowel tree would work better!

 

Referring to Dollar Tree as Dowel Tree from here on out.

 

@amyracecar I did not forget, yes I still need to post that recipe on here!

Yesterday was a bit tough, didn't post what I made. Friend passed away yesterday, not to mention a good friend passed away 2 years ago from yesterday as well, and my father-in-law just this Saturday.

Taking it a day at a time and baking has kind of helped with that.

With that said, I had made muffins yesterday -





Was absolutely stoked at how amazing everything came out (and tasted) -



Today was the same but with banana bread and chocolate marble bread -





Even made Bronx (our dog) his own personal loaf since it was his Birthday yesterday and I didn't end up getting him something -

 

Sorry for your loss, condolences.

The muffins look great!

 

Thank you!

It's imperative that you use some of the all-purpose flour from your recipe (do not add flour that's not included in your recipe) to coat your blueberries; this way it keeps them from bleeding as you fold your dough and keep it turning blue.

You'll want them in the freezer (coated) just before incorporating them into your dough of course.

 

@amyracecar

280g all purpose flour
1 tbsp baking powder
1/2 tsp salt
30g butter (cold, do not soften)
170g buttermilk

You'll want your oven to preheat at 450 (conventional) or 425 (convection)

Sift dry, as you always would in a mixing bowl and mix together

Cut in your butter

Add wet, slowly, and mix for very little until a dough forms

Knead; we did this with plastic wrap and I can demonstrate with pics/video if you'd like. Would need to make a batch at home to do so

Pat/shape in a circular shape about 1/2" to 3/4" thick

Cut into rounds with a cutter; important to not twist to ruin the edges

Plop them, upside down, onto parchment (ungreased)

If you want fluffy biscuits, put them close together but if you want crispier ones, place them farther apart

Bake, at 6-7 minutes I turned my pan, and finished with a total bake time of 12-13 minutes

You'll get 4-5 biscuits total