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Okay, we're up to day three of Thanksgiving prep. Let's make some cornbread for the dressing. I was losing the light and couldn't get a good shot of the batter, so here it is in the oven: You'll have to wait till the next post to see it transformed into cornbread dressing. Okay, next up is some French bread rolls: Please note that my container for wheat gluten is an old yogurt container. Fancy! Since we are working with wheat, here's a shot of the wheatberries before they took a spin in my grain mill: That's hard red wheatberries on the left and soft white wheatberries on the right. After a few minutes in the grain mill ( please wear ear protection!), You get this: Hard red flour is again on the left and soft white flour Is on the right. Because these flours are whole grain, it's best to only grind what you need for a recipe, or store the flour in the freezer. My shoulders balk at too much kneading, so I'm going to use the dough cycle on my bread machine to make the dough and do the first rise and punch down. Ugly dough, huh? After shaping, rising, and baking, you get this: True confession time: I forgot to grease or line the baking sheet with parchment , so these stuck to the pan. I carefully arranged them so you couldn't see the raggedy bottoms. Day three is over, what will tomorrow bring?