Wednesday, January 02, 2013

My Book Shipped

Tim just called me from work to tell me that my book from the UK shipped out this morning.  Woohoo.  I've been watching The Great British Bake Off and videos of Paul Hollywood baking, and I am so happy to soon have How to Bake in my hot little hands.

I've already improved my baking just with a few tips.  Like today's bake (still rising), I used oil instead of flour to knead and Paul was right.  It's a brilliant technique.

Brilliant.

Meanwhile, here's a shot of last night's bake.  My bread split on the sides (bad baker, bad baker), but still tasted mighty good this morning.  I toasted it and topped it with cream cheese and lekvár (Hungarian jam - homemade).

100 Days of Baking has me feeling MUCH better about work.  Sure, it's not my culinary dream job.  In fact, I still miss my old prep cook job, but the pizza shoppe gives me steady full-time hours.  And that's what we need to do to get a house.  So I just have to keep on baking whilst I keep my eyes of the BIG PRIZE (a house).

Our house.

Anyway, I wrote a ton here, long blog for me.  So thanks to those who are still reading and thanks to the two Bloggers that pushed me over the 300 reader mark.  Cool beaners.

Until next bake, cheers and boogie boogie.




15 comments:

  1. believe it or not I actually have some lekvar in my pantry, the plum one. I live 8km away from Hungary.

    ReplyDelete
  2. Congratulations on three hundred!! You have come a long way. Hope your book gets there soon.

    ReplyDelete
  3. DEZMOND: Prune lekvar is a big thing for me, as I am Hungarian. It's good in so many things and super duper easy to make. I did a post on it a long time ago, but with this new baking challenge, I'm bound to re-post it.

    It's just so much better homemade.

    Alex: I CANNOT WAIT!!!!

    ReplyDelete
  4. Love the food, I really like to cook when I have the inclination. Mut get my self back in the kitchen soon. Maybe your posts will help get me there again

    Ian

    ReplyDelete
  5. Ian: Thanks for the nice words. I would love to see what you bake and cook. That would be so much fun to see.

    ReplyDelete
  6. I love new books! I hope you get yours soon :)

    ReplyDelete
  7. Cracking series, became much watch TV while it was on. My favourite book on bread and baking is Dough by Richard Bertinet. Until reading this I was making my dough too dry this opened my eyes to how wet it should be. My dad was a baker so perhaps something came down in the genes as I love baking bread.

    ReplyDelete
  8. You have a jam made out of Hungarians???? :)

    Sorry, couldn't resist!

    Hopefully your book takes to the skies and not the seas. Happy reading to you!

    ReplyDelete
  9. That bread looks yummilicious! I'm baking banana bread today :D

    ReplyDelete
  10. 300 is great! I love bread and that looks delicious, crack or no crack.

    ReplyDelete
  11. mshatch: Me too, so fun.

    Alan: Hello Alan. Wonderful to hear from you. I will Google that book, thanks for telling me about it. It's amazing how a change in technique here or there, really changes the bread.

    I love that.

    Stacy: Shhh, no one is suppose to know that it's made out of Hungarians.

    They shipped it this morning and for a pretty darn good deal at that.

    Kim: I LOVE banana bread.

    Susan: Crack or no crack, now that should have been my blog post title.

    Adam: Thanks :-)

    ReplyDelete
  12. Love homemade bread and I use flour to knead, but oil in the last step before allowing to rise.

    Hope your book arrives soon. Have fun baking in the meantime!

    ReplyDelete
  13. Anne: I do the oil rise thing as well. Hope all is well on your end and that you had a great New Year's Eve.

    Thanks for dropping by.

    ReplyDelete
  14. I wouldn't mind a bit of that bread...

    ReplyDelete