bread recipes
VicentaLakin
IT'S CONVENIENT TO RECOMMEND A SMALL, CONVENIENT AND DELICIOUS MEAL PACK, WHICH IS EASY FOR ITS FACE TO RUB EVENLY (WHICH CAN BE SAID TO BE ALMOST FREE OF MUZZLES), AND THEN AN HOUR AFTER THE ROOM'S TEMPERATURE GOES UP IN THE FREEZER AND FERMENTATION (OR 10-18 HOURS, I'M ABOUT 20 HOURS COLD) AND THEN IT'S HARD TO GET IT OUT OF THE FREEZER AND THEN START IT IN TWO, AN HOUR LATER, AND IT'S A BIG BLESSING FOR BUSY PEOPLE WHO DON'T WANT TO RUB THEIR HANDS ON A BAKERY. IF THAT'S SO CONVENIENT, HOW ABOUT THE TASTE? IT'S SOFT AND A LITTLE Q WHEN IT'S BAKED, AND I BITE IT DOWN WITH SESAME AND BUTTER. I PUT A LITTLE BIT OF BUTTER ON IT THIS TIME. BUTTER'S COMING DOWN STRAIGHT TO THE BOTTOM. ONE NIGHT IT'LL TURN INTO A Q-BALL, AND IF YOU DON'T LIKE IT, YOU CAN GO BACK TO THE OVEN, BY SPRAYING A LAYER OF WATER ON THE SURFACE, WRAPPING IT ALL IN TIN PAPER, COOKING IT FOR FIVE MINUTES AT 180 DEGREES, REMOVING 200 DEGREES OF TIN PAPER AND BAKING IT FOR TWO TO THREE MINUTES. I'VE TRIED TO REPLACE THE POWDER WITH A SMALL PART OF THE WHOLE WHEAT. IT'S GOOD. CUBE COMES FROM THE KING'S LIGHT, I MAKE TWO-THIRDS OF THE AMOUNT, 32L'S OVEN IS SIX SMALL
