The perfect fall meal

Fresh-baked whole wheat bread and Three Onion Soup from Food & Drink magazine for dinner tonight - and tomorrow night. And the night after that...it's a big pot. There's Vital Wheat Gluten in this bread, which I'd never heard of. It's a gluten booster, which whole wheat bread needs as it's heavier than regular bread. Other than that and whole wheat flour, the recipe is basically the same as the other types of bread I've made so far: water, milk, bread flour, sugar, salt, molasses and a bit of shortening.

Honey & jam

This week, Vienna rolls {flour, milk, yeast, sugar, salt, oil, eggs} with butter & jam. Proof time is about 30 minutes and bake time is only 10 minutes on high heat (450 degrees), which creates a crust but keeps the inside soft and chewy.

Oatmeal bread - my favourite so far - made with a long list, which includes: water, yeast, flour, oats, bran, molasses & honey. Proof time is about 30 minutes and bake time is longer: 30-40 minutes at 350 degrees. Toasted and covered with honey.

Bread with butter

More white bread this week, this time washed with mmm...butter. I have to say, the amount of wait time involved in bread making is not that welcome on a Monday night at 9pm, but the end result is always good. Had some toast with peanut butter with this batch.

Back with bread

School is back in session! I saved the bread class for last because, well, bread is not covered in icing. It's yeast, it's flour, it's water, the usual suspects.

These did smell amazing coming out of the oven though. Just basic dinner rolls and free-form loaves for Week 1 - more to come.

Baby chocolate cakes

I've made the Barefoot Contessa's Beatty's Chocolate Cake many times - it includes brewed coffee and is truly the moistest, most chocolately chocolate cake I've ever tasted. I halved the recipe for a friend's birthday this week and made two smaller cakes vs. one large one. The portion sizes were perfect; we split one and the other was a take-home treat. Mini-desserts - this could be my new fixation.