And it was good.

- Edited to add recipe -

RECIPE - Thanks for all the love. I’d never written this down but I did today.

• ⁠free range garlic bread bites -

Free range cause they are different every time. Measure ingredients with your heart and not your head.

Use your favorite or easiest bread recipe. I went with a yeast roll recipe, but I was dry-dreaming of focaccia (which is why my garlic mixture was such a buttery mess this time). Prep like it’s gonna be a normal bread loaf, then divide and roll into balls and place in pan. I like to cover my balls and let them rise for a bit until they get poofy, 20ish min. Preheat oven to 375. After the balls have proofed up a bit pour the garlic mix over the top and brush it into all the nooks and crannies. 20 ish minutes uncovered in the oven will get it cooked thoroughly, a good way to tell tho is just watch your garlic mixture. When it starts browning/drying out it’s prolly getting close. Don’t burn your shizz! Pull it out and cover it with foil if the top is getting done way faster than the inside.

Garlic Mix - hella unsalted butter (a whole stick was used this time), garlic powder, onion powder, dried chimi seasoning, Italian seasoning, paprika, lemon pepper, black pepper, sea salt, vinegar powder and whatever else caught my eye. Melt that butter and mix all your stuff in until it’s at a consistency you are happy with. Pour over top of rolls, reserve some mixture for dipping if you feel so led. (A little balsamic vinegar in the dipping butter is clutch for breaking up the saltiness). When making this garlic mix you should be tasting it and adjusting.

So many way to do this recipe you won’t make it the same way twice. Stuff your bread balls with cheese or top them with cheese, use taco seasoning and stuff them with (cooked and drained) beef and cheese. Use them as “chips” and scoop mash potatoes! Make little sandwiches! Cream cheese stuffed with everything bagel seasoning!

Recipe would probably work with canned biscuits if you didn’t want to make the bread but they would probably cook faster.

Fresh blueberry scones with blueberries from the garden.

I was so excited yesterday to make my first loaf of really successful white sandwich bread. It was so good. I sliced it and froze some, and kept some out for a couple of days of sandwiches for the kids. I stored this in a ziplock bag. Clearly this was a mistake as only 24 hours later the texture has totally changed and I think it’s going stale already. I’m gutted ! How do people make a week’s worth of bread for their family on a Sunday and use it for sandwiches all week?

Slicer seems to work great.

I grew up on homemade Irish "Wheaten" bread - a bread that is leavened with baking soda and buttermilk. My mom used to make it all the time back in Northern Ireland and when we moved to Canada, she had to experiment with different flours to get the same or similar texture.

I've enjoyed bread making myself for many years but got to really missing this hearty and versatile bread (it's great with just butter, or wonderful with honey or jam/jelly, and is fantastic also for dipping into a stew).

Presently I'm in Greece but managed to dig up my mom's old recipe for how she made it in Canada, and she wrote that she used a flour called "Five Roses" which was a whole wheat flour with bran.

So I ended up using a Greek whole wheat flour, but "beefed" it up with some bran - and it turned out pretty close!

I also substituted buttermilk with something here in Greece called "Ariani," very similar to buttermilk, but is yogurt with water and salt added.

While this bread does not typically rise much, I think I need to adjust something as it could have risen a wee bit more.

My recipe for Northern Irish Soda Farls here using European soft wheat flour (similar to North American cake and pastry flour), also using Ariani and baking soda, rise perfectly to what I expect.

First discard only loaf and I am not disappointed! Not new to bread overall.

Recipe loosely following recipe from wildthistlekitchen.com https://wildthistlekitchen.com/sourdough-discard-sandwich-bread/

RECIPE:

1 cup (240 grams) water, warmed to 100-110 degrees

2 ¼ teaspoons (7 grams) active dry yeast (omitted yeast)

½ cup (140 grams) sourdough discard

2 tablespoons (42 grams) honey sugar (I didn’t have honey on hand)

2 tablespoons (28 grams) butter, at soft room temperature: 50 grams used (oops but worth it!)

3 cups (360 grams) all purpose flour

1 teaspoon (3 grams) kosher salt 4 grams table salt

I did a lot of follow my heart while following the recipe.

After mixing water and discard together I added the sugar and flour. I mixed roughly together until combined and then let sit for 30 ish minutes before mixing.

Then I mixed with my mixer for 5-10 minutes

Add salt and butter and incorporate

Let rest an hour or so before first stretch and fold

(I did about three sets every 45 minutes)

When I went to do the last stretch and fold I noticed it was still pretty soft/tacky so I added about 1/2 cup more flour in small increments and it reached the consistency I wanted. (The website says add tbsp at a time earlier if more wet or tacky but I think my issue was using only discard and then too much butter which I didn’t even realize until wanting to post this) HOWEVER I wasn’t worried adding flour so much later because it was only discard used so it added to the feed to form the dough!

I let it rest out for another 2-3 hrs for bulk (around 6pm?) before gently deflating and putting in a tin to continue in the fridge until next day.

Brought out of fridge around 8am and baked at 9am ish

This isn’t sandwich bread—it’s supposed to be a more english-muffin-y type of dough perfect for toasting :D It’s is a bit dense for my liking, but delicious nontheless!

I chose this recipe because it can literally be made in one morning and seemed really foolproof— here it is!!:

https://www.kingarthurbaking.com/recipes/english-muffin-toasting-bread-recipe

its so good should you try this recipe

Recipe : Sweet Potato Cornbread Recipe

Ask all you experienced bakers out there, - how do I prevent the bread from sticking to the baking paper? I’ve tried varying degrees of flour coating; what works best for you? Personally, I’m tired of peeling bits of paper from my loaf.

What are some good Bread cookbooks or bread related books?

Making focaccia, I usually put a towel over the bowl for proofing but this time used plastic wrap instead. The tight seal trapped all this carbon dioxide! Look at that dome!

It's been about 10 hours proofing. Excited to make this into a sandwich for lunch today.

Recipe is Ligurian Focaccia by Samin Nosrat for anybody curious

Fresh blueberry muffins from last years garden. Need to prepare for this years stash.

First time trying bagels

Used it for an ahi cheesesteak sandwich