Bake anything lately?

[Bonnie G #2]

Hello friends, no baking as still on vacation with another week to go. Peru is great and have had some of the most spectacular scenery and photo opps we{ve ever seen. Just don{t get to a computer often to catch up but some great baking going on here and the photos are making me hungry.

Can not say the food here, specially the bread is great and I am looking forward to getting back to my own kitchen.

Went to Machu Pichu yesterday and it was truly amazing. Tomorrow we head back to Cusgo and then on to Lima.

[Red Apple Guy]

Made more Japanese Tangzhong Milk Bread (Water Roux) as dinner rolls for my daughter. I served them with chicken with tarragon sauce.



Red

[JoeV]

Looks delicious Red.

[Donna M.]

Mmmmm, those look super yummy, Red! What are the dark flecks? Did you put some kind of herb in the dough?

[Red Apple Guy]

Thanks. I had no egg for the normal recipe so I added flax seed meal. I often add flax anyway.

Red

[JoeV]

A week ago I made a 70% hydration loaf (Italian recipe) with 1/3 whole wheat flour. It was a big hit, so I made a loaf today using 1/3 whole wheat and normal hydration. It's in a loaf pan proofing now, so we'll see this afternoon how it turns out as sandwich & toast loaf with some additional fiber.

[Red Apple Guy]

That's interesting Joe. What did the extra hydration do for the loaf. If I remember correctly, your normal Italian recipe is 56% hydration.

Red

[JoeV]

Red Apple Guy wrote:
That's interesting Joe. What did the extra hydration do for the loaf. If I remember correctly, your normal Italian recipe is 56% hydration.

Red

Look back one page to my post of Feb 24th and see the large holes from the increased hydration.

[Red Apple Guy]

I like that (but I'm obsessed with holes in bread).

[Red Apple Guy]

first i made a meatloaf


Then I rolled out some left over dough


wrapped and baked it....


sliced and ate it..

[Bonnie G #2]

WoW!!!! That's about all I can say, love the idea of wrapping the meatloaf in the bread. Is that herbs I seen in the dough???

Just returned home last night from our trip and I'm still way tired or maybe just jet lagged. But would love to give this a try soon. I'm wanting to make some brochen rolls also, found a couple of interesting recipes on here. PAC also starts soon so will have to get ready for that as haven't missed a game of PAC since I first started here. So it's going to be busy 2 weeks while I get ready to return home to WA for the summer and get our homestead prepared and cleaned up for summer.

[Red Apple Guy]

Bonnie
I heard there was flooding in Peru. Did you get caught up in any of that?

[duonyte]

Red, that looks great - the bread did not get soggy from the meat juices?

[Bonnie G #2]

Yes Red, we drove from Lima to Cuzco and some of the roads were completely flooded and washed out, but the actual rain itself we only saw scattered showers, it was the end results that really shocked us.

[Red Apple Guy]

duonyte
No, the meatloaf had been cooked and cooled to keep from killing the yeast in the bread. So there weren't a lot of juices as it reheated in the bread blanket.

Red