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on bread and casserole

First... the apple cinnamon muffin loaf... this morning I cut off some pieces, toasted, and enjoyed with chardonnay jelly. Then for lunch, I cut off the short bit, cut slices from the long bit, and made sandwiches. Tasty as bread, but the mayonnaise wanted to slip off. I think because it's really moist. Anyway, the muffin loaf is tasty, even if it is weird-shaped bread.

So, this afternoon, I decided to have another go at bread and tried brown rice bread. This one looked a little more like bread.... but is really short and has an uneven wavy top. It's like choppy ocean waves. I'm thinking that the rice bread near-disaster was actually a bread-saving fluke. I have ideas on how to get the bread turn out even, but I'm not sure it's worth it when I can easily get good results from a mix.

Goodbye Canadian Bread Machine Baking. This book served me well when I wasn't trying to cook gluten-free, but it's not working for me now.

I cooked the eggplant casserole this evening. But it took waaay longer to prepare than I anticipated. So while it was baking in the oven, I enjoyed leftover maple-baked chicken. I'll stick the casserole in the fridge and heat some up tomorrow. I'm a little nervous, because I'm not really digging the smell. Well, prior to that recipe, I had already cooked ten recipes from The Original New York Times Cookbook. I still haven't found cubed lamb... or a piece of lamb that I would cube (don't feel like cutting up lamb chops).


( 4 comments — Leave a comment )
Mar. 15th, 2010 04:51 am (UTC)
That apple cinnamon loaf sounds interesting. Would you be willing to email me (isaiah13@gmail.com) the recipe, by chance?

Edited at 2010-03-15 05:27 am (UTC)
Mar. 15th, 2010 11:42 am (UTC)
This is a gluten-free recipe, using rice flour instead of wheat flour. Are you still interested? If you don't need to eat gluten-free, I can send you a recipe using wheat flour that would probably turn out better.
Mar. 15th, 2010 11:20 pm (UTC)
Actually, part of the reason I was interested was because it was gluten-free. So, yeah, the rice flour recipe would be great. Thanks!
Mar. 16th, 2010 12:56 pm (UTC)
OK, I sent you email with the recipe and an alternate suggestion
( 4 comments — Leave a comment )

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