Baking Day with M-J

Once a week, I make a large quantity of my favourite bread-dough, and freeze several balls of it in plastic bags. On Baking Day, I make one or two loaves for immediate use. Taken out of the freezer the night before it is needed, the other balls of dough will be ready to knead one more time and rise again for freshly-baked bread during the week. I use my extra dough for pizzas, hamburger buns, and baguettes. Rather than baking all the dough on Baking Day, which would only guarantee two-and-three day-old loaves, I expend the energy producing the dough in bulk on one day, and bake it whenever I need to during the week.
©M-J de Mesterton 2010
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Baking Day with M-J

Once a week, I make a large quantity of my favourite bread-dough, and freeze several balls of it in plastic bags. On Baking Day, I make one or two loaves for immediate use. Taken out of the freezer the night before it is needed, the other balls of dough will be ready to knead one more time and rise again for freshly-baked bread during the week. I use my extra dough for pizzas, hamburger buns, and baguettes. Rather than baking all the dough on Baking Day, which would only guarantee two-and-three day-old loaves, I expend the energy producing the dough in bulk on one day, and bake it whenever I need to during the week.
©M-J de Mesterton 2010

Baking Day with M-J

Once a week, I make a large quantity of my favourite bread-dough, and freeze several balls of it in plastic bags. On Baking Day, I make one or two loaves for immediate use. Taken out of the freezer the night before it is needed, the other balls of dough will be ready to knead one more time and rise again for freshly-baked bread during the week. I use my extra dough for pizzas, hamburger buns, and baguettes. Rather than baking all the dough on Baking Day, which would only guarantee two-and-three day-old loaves, I expend the energy producing the dough in bulk on one day, and bake it whenever I need to during the week.
©M-J de Mesterton 2010

>Baking Day with M-J

>

Once a week, I make a large quantity of my favourite bread-dough, and freeze several balls of it in plastic bags. On Baking Day, I make one or two loaves for immediate use. Taken out of the freezer the night before it is needed, the other balls of dough will be ready to knead one more time and rise again for freshly-baked bread during the week. I use my extra dough for pizzas, hamburger buns, and baguettes. Rather than baking all the dough on Baking Day, which would only guarantee two-and-three day-old loaves, I expend the energy producing the dough in bulk on one day, and bake it whenever I need to during the week.
©M-J de Mesterton 2010

Baking Day with M-J

Once a week, I make a large quantity of my favourite bread-dough, and freeze several balls of it in plastic bags. On Baking Day, I make one or two loaves for immediate use. Taken out of the freezer the night before it is needed, the other balls of dough will be ready to knead one more time and rise again for freshly-baked bread during the week. I use my extra dough for pizzas, hamburger buns, and baguettes. Rather than baking all the dough on Baking Day, which would only guarantee two-and-three day-old loaves, I expend the energy producing the dough in bulk on one day, and bake it whenever I need to during the week.
©M-J de Mesterton 2010

Bread-Making is Good Exercise

Kneading bread-dough is excellent exercise for your arms, pectoral muscles and mid-section. Put both palms into your dough, then push, pull, fold, pound and push again for ten minutes. It’s practically a full-body exercise when done vigorously. And there’s nothing like the aroma of bread baking in your oven. A good bread-making guide is Judith and Evan Jones’ THE BOOK OF BREAD, published by Harper & Row in 1982. Another good source of recipes and bread-baking techniques is Beatrice Ojakangas, who was featured in a chapter of BAKING WITH JULIA. And, you could visit The Elegant Cook‘s page of recipes for breads from around the world.
©M-J de Mesterton 2010

Bread-Making is Good Exercise

Kneading bread-dough is excellent exercise for your arms, pectoral muscles and mid-section. Put both palms into your dough, then push, pull, fold, pound and push again for ten minutes. It’s practically a full-body exercise when done vigorously. And there’s nothing like the aroma of bread baking in your oven. A good bread-making guide is Judith and Evan Jones’ THE BOOK OF BREAD, published by Harper & Row in 1982. Another good source of recipes and bread-baking techniques is Beatrice Ojakangas, who was featured in a chapter of BAKING WITH JULIA. And, you could visit The Elegant Cook‘s page of recipes for breads from around the world.
©M-J de Mesterton 2010

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