So sorry for the absence- I've been busy with other life-related things, like the start of school and Sweet 16 planning. All good things, but they take up time! I've also been stuck in a bit of a baking rut... I'm sick of making breads and savory things, and I don't know what else to do. This week I had a free afternoon and promised myself that I would make something sweet, and I did, but it was an old favorite- this cherry pie- which, don't get me wrong, is wonderful, but I need something new.
Anyone want to send me your favorite sweet fall recipes? I'm looking for a great pumpkin bread...
But back to today. This week's Tuesdays with Dorie recipe is hosted by Michele of Veggie Num Nums and Teresa of The Family That Bakes Together. Thanks for hosting! I decided to fancy it up a bit by baking half of the dough into little rolls, which I tucked some shredded mozzarella and a little butter into when I folded them into thirds. I baked them in my muffin top pan, and got 8 large rolls from half the dough. This was a fairly quick recipe (I did use maple syrup instead of malt extract, which can be hard to find) - I had a little trouble with the initial kneading of the dough, but it eventually all came together. This bread is tender and has a great flavor- not overwhelmingly "healthy-tasting," as some whole wheat breads can be.
I have been enjoying this bread as toast with nutella in the mornings and peanut butter and jelly. Yum! The recipe can be found on the hosts' blogs or in Baking with Julia, as always. Enjoy!
|PB&J with homemade bread!|