What are you cooking/eating right now?

[Joods]

That made my mouth water just reading that.

Yum.

[Jackalope]

Making several loaves of bread using the recipe (with minor tweaks), that CD so graciously gave me.

Going to make some rolls and braided bread as well.

You gotta share the tweaks, it's thanksgiving week, of course I'm making bread.

I'm thinking about rolling the loaves in a fresh herb and salt blend before I toss them to their doom.

[Jackalope]

I measure nothing. I can give you the list of ingredients and tell you that I used a large yellow onion and that I sauteed it but as far as how much of each item I used? It was more or less nothing short of adding stuff until I felt the consistency met with my approval. If you still want the list of ingredients, I'll happily post it here.

Unless its something like baking where proportions really fucking matter, I use recipes only as a suggestion. I do measure the wine, one bottle minus one glass for the cook.

Cooking is art, not science, amirite?

[Joods]

Well, I use half a cup less flour, for one. And two, I make a regular loaf and then braid the other loaf.

I'll find pics for you.

[Joods]

[Jackalope]

You bake the braided one in a pan or on a sheet?

[Joods]

I measure nothing. I can give you the list of ingredients and tell you that I used a large yellow onion and that I sauteed it but as far as how much of each item I used? It was more or less nothing short of adding stuff until I felt the consistency met with my approval. If you still want the list of ingredients, I'll happily post it here.

Unless its something like baking where proportions really fucking matter, I use recipes only as a suggestion. I do measure the wine, one bottle minus one glass for the cook.

Cooking is art, not science, amirite?

It is definitely an art.

[Joods]

You bake the braided one in a pan or on a sheet?

I bake it on a pizza stone using the temp you suggested. Turned out beautiful

[Jackalope]

You bake the braided one in a pan or on a sheet?

I bake it on a pizza stone using the temp you suggested. Turned out beautiful

OK I officially need a pizza stone because those are beautiful loaves.

[Joods]

Awe thanks!

You can use a non-stick baking sheet as well. And parchment paper is always an excellent option. Moving them to cooling racks as soon as you take them out of the oven helps prevent the bread from getting soggy.