Amazingly enough, they're supposed to look like that. I used Alton's recipe because he's generally the guy I go to when I'm trying something new.
Of course, man can not live by pancake alone...
Dutch baby, apple sausages, cinnamon-sugar apples (the boy said I should have baked them; he's right, but they were a last-minute addition), and scrambled eggs (made with local eggs, a touch of milk, salt, pepper, garlic powder, and sweet paprika). The cast iron pan faces off against the All-Clad pan, but no worries: the battle ended deliciously.
So, yeah. In case it's not obvious, breakfast for dinner is one of my favorite things. And the Dutch baby was actually really easy to do, and would be yummy filled with fruit (or drizzled with Nutella, mmm!).
And now that the weather has taken a cooler turn (finally! But I expect it's just teasing me) I shall be back in the kitchen and cooking up a storm -- it's far more pleasant to have a hot oven going when removing clothing is an option and not something you HAVE to do to keep cool.
- You Don't Know How It Feels:
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Anyhoo, I'm working night shift tonight so I've got all day to putz around, so of course I'm baking. And not just any baking (though I'm doing that too): I'm actually making bread on my baking stone. We've been using the stone for pizza, but it's about time I tried for a big crusty loaf o' bread. Or two, since the recipe makes two decent-sized loaves.
I'm using this recipe with fresh dill from the AeroGarden at Job 2 (that thing is awesome except people keep touching it and ruining the herb growth...also it's kinda pricey and since it's electronic I don't get my awesome employee discount)-- there are several benefits to this recipe, the first being that it allows for a lot of learning and a lot of firsts: this is the first time I've made bread using a sponge base (where you let the yeast ferment overnight) and it's also the first time I've made bread using the steam method in the oven -- where you put a dish of water on the bottom rack, which supposedly results in a crispy, crackly crust.
Also,
![[info]](http://l-stat.livejournal.com/img/userinfo.gif){kind=small}
spay_away loves dill and he loves this other bread that uses yogurt, so hopefully combining the two will result in something he loves. And obviously the secret to getting specialty baked goods out of me is to sexually satisfy me =pI made the sponge last night, giving it a good 12 hours to ferment and get flavorful, and then put the bread together this morning. Knead, rest, knead, rest & rise...it's not rising...kitchen's a bit cool...well, of course this calls for heating up the oven and baking a couple batches of cookies (with the bread dough resting in a bowl on top of the oven). This is why I go through so much flour, folks.
So, now I've got a couple dozen chocolate M&M cookies made with leftover Christmas M&Ms. Bread dough got a good rise, then shaped into loaves, then another rise (once again, on the stove top, resting on parchment paper on a cookie pan), then into the oven it goes!
And the results? Well, I'm giving it a "not bad for a first try at all those different things." Mind, I haven't actually tasted the bread yet; it could be out of this world fantastic and that might change my opinion. But for now, the loaves look decent but not picture perfect (I didn't get the kind of rise I was expecting), it seems to have a nice outer crust, and I look forward to slicing into a loaf!
- You Don't Know How It Feels:
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