Every Wednesday (ok, most Wednesdays!) I share a baking recipe. And lots of pictures of said baking recipe. I don’t call this Wednesday Baking because I bake solely on Wednesdays…no, my oven gets a workout much more frequently than once a week! Wednesday just happens to be the day I share baking recipes with you. All the past baking posts are archived in the Wednesday Baking category, which can also be found in a tab underneath my blog header.
I don’t really have a recipe for you today. But I am going to talk about baking.
On Monday, I didn’t get around to thinking about dinner until a little later than I should have, so I decided to make some no-knead batter rolls.
They turned out lovely and fluffy, but as I was taking them out of the pan, thoughts of salt began to flood my mind, and I suddenly realized that I had added none to the dough.
This has happened to me before, almost always when I’m using a Better Homes and Gardens recipe, because, at least in their older cookbooks, some not-so-bright person decided to only list the salt in the directions, and not in the ingredient list.
Whhyyyyyy, Better Homes and Gardens? Whyyyy?
And not only was I annoyed with BH&G, but I was very annoyed with myself because I’ve made this same stupid mistake a number of times before.
No more, though! The power of the green ink circle will keep me from committing this error again.
Fortunately, I’d used salted butter in place of the shortening, and when you split the rolls open and spread the insides with salted butter, the lack of salt wasn’t manifestly obvious (I said nothing and none of my fellow diners seemed to notice).
So, then yesterday after I taught piano for most of the day, I decided that I’d make some whole wheat rolls to go with dinner (oddly enough, that’s the recipe right next to the Batter Roll recipe in the above photo!). I vacillated a bit, not sure I had time to get this done and still get dinner ready on time, but then just decided to go for it.
I ground the wheat, mixed up the dough (I even added salt!), and kneaded it.
To speed things along, I put the dough into a warm oven to let it rise.
After 45 minutes, I checked on it, and was surprised to see that it looked…not much different.
And that’s when I realized my yeast container hadn’t been used yet.
So, I dissolved some yeast in some warm water, added some flour, kneaded that mixture into the dough, and carried on.
By then, of course, it was too late to have rolls with dinner.
So we had biscuits instead.
And we will just eat the rolls at breakfast and lunch.
I think I need to make some buns for the tonight’s shrimp burgers, so I’m hoping to break my string of baking disasters.
I can do this, right?
Today’s 365 post: Well, this is new.