If you love pickles, if you love bread, then boy howdy is this a recipe you need to make. The bread is amazing. Despite what you would think, it isn’t an overwhelming taste of dill or pickles. Instead, it is a beautifully soft bread with pickles in the dough. I will admit, hubby didn’t enjoy the bread at all but he also doesn’t enjoy pickles as all. Next time I make this, I will make individual size sandwich rolls so that I can grab one as I need it from the freezer rather than having the whole loaf go bad because I don’t eat a lot of bread in a week.
Pita bread from the store is always stale, hard, and tastes funny. Imagine my delight when I tried making it for the first time and it was amazing!
There they are on my new cast iron griddle turning into beautifully thin sandwich flatbread. The dough was soft, easy to handle, and baked beautifully on the griddle. These taste nothing like the commercial pita bread you purchase at the supermarket.
Great loaf bread that isn’t overly complicated or fussy to make.
The bread looked so perfect and pretty I thought it was too good to be true. Luckily, it wasn’t. The loaf sliced beautifully, toasted even better, and was quickly demolished.
A quick side note on bread making, all bread I make with the exception of flatbread, pretzel, bagel, or quick breads always include 1 Tablespoon of Vital Gluten whether or not called for in the recipe. It is the little secret that professionals leave out of their recipes so their results are “better” than the home cook. All of my breads have been more tender, better consistency, and less crumbly than before I started using Vital Gluten.
I completely forgot to take pictures of the lovely cake I made for our family New Year’s Day get together. The cake was moist and incredibly tasty. Seriously, every member of my family from the youngest child to the oldest adult present loved the cake. It is one I will be making again, it is worth the time investment.
The glaze that the recipe calls for never got made, the cake was simply perfect without additional ingredients. It was moist and perfect. The lemon flavor was light without the glaze but there was plenty of flavor from the coconut oil I used. I also substituted a Tablespoon of butter for the butter extract. This cake will be made repeatedly.
No new and exciting main courses to report on because quite honestly there are enough leftovers from the party we are still eating those and the humdinger of a cold I’ve been fighting has left me zapped for energy lately. Hopefully next week sees me back in the kitchen trying out something new rather than sending hubby out to “cook” at the drive thru or reheating frozen leftovers.