Today, Monday, I had about an ounce of Full Quiver Cheddar for breakfast. I decided that since we were nearing the end of the year, I should attempt to make bread again., from my Richardson Farms Whole Wheat flour, and the gifted locally milled flour from Waco. I found a recipe using 5 cups “bread flour” which I don’t have, and 3 cups whole wheat flour, which I have, but it is very rough and dense compared to commercial flour. Fingers crossed. I followed the recipe, but knew immediately that my dough wasn’t rising to the extent the recipe indicated.
It looked pretty dense and craggy, compared to what I knew it should look like. Being the winter, baking romantic that I am, I set it in front of the fireplace to rise.
It rose some, and I divided it up into two loaves and three hamburger buns.
The loaves looked decent when removed from the oven, albeit unevenly divided.
So for dinner, I had a cheeseburger, with Alexander Farms ground beef, grilled on the Big Green Egg, with Veldhuisen Greens Creek cheese, from Antonelli’s Cheese Shop, my garden lettuce, and Milagro tomato. I also cooked some Boggy Creek Farms new potatoes, French Fry style in the cast iron skillet.
Was it the best burger and fries I’ve ever had? No. But it rocked my socks off, nonetheless, from a very tasty achievement standpoint, so maybe that would be yes.