Opening in Spokane on October 28, 2011 !!!!!!
Sunday, September 11, 2011
French Bread Extra-Ordinary
Long time no see. Well, I have been busy doing other things. Working. Retiring. Vacationing. Golfing. But you can see all that on my Facebook or www.flyrv7.com
This space is EXCLUSIVELY for my pathetic attempt at learning how to bake. I got out the old bread machine tonight and found a recipe for using the machine just to knead the bread dough and allow it to rise. The loaf was then baked in the conventional oven. If you can read the print, it called for putting a pan of water under the rack where you bake. For moisture I guess. We'll see how it tastes tomorrow. I was afraid to try it tonight. It looks like it's blanched and not baked completely. I also made some home made ragù, made with fresh ingredients from my garden; tomatoes, onion, red chili, basil, oregano, thyme.
Tomorrow I will reheat the loaf, brushing some milk over the crust and we shall see how it tastes.
Manga!
This space is EXCLUSIVELY for my pathetic attempt at learning how to bake. I got out the old bread machine tonight and found a recipe for using the machine just to knead the bread dough and allow it to rise. The loaf was then baked in the conventional oven. If you can read the print, it called for putting a pan of water under the rack where you bake. For moisture I guess. We'll see how it tastes tomorrow. I was afraid to try it tonight. It looks like it's blanched and not baked completely. I also made some home made ragù, made with fresh ingredients from my garden; tomatoes, onion, red chili, basil, oregano, thyme.
Tomorrow I will reheat the loaf, brushing some milk over the crust and we shall see how it tastes.
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