Bread

Carrot puree is mixed into the dough and a generous amount of herbs de Provence were added.

It smells amazing, and I also liked the pretty orange color from the carrot.

When I make bread, we slice and store it in the freezer.

The bread gets eaten pretty quick, but I often find the edges are left in the bag for a while.

So I assumed my husband does not like edges, so I decided to go ahead and eat all the edges.

I actually love them because of their crunchiness.

I extra-toasted them today and they were so good!

I also made the cranberry version using the same carrot dough.

The cranberries add a nice sweetness.

My husband likes his bread “lightly” toasted, whereas, I like mine “crunchily” toasted.

When I was eating these my husband came over and asked for a bite.

And another bite.

Now I’m not sure his preference anymore…

Does he still prefer the middle not the edge?

Does he still prefer lightly toasted vs. crunchily toasted bread?

Maybe I have some kind of power to influence his food preference (lol).

Curry Bagels and Curry Bagels with Sesame Seeds.

Which do you prefer???

Me?

I prefer the ones with sesame seeds to eat.

I prefer the ones without sesame seeds to store.

I’m not on the gluten-free diet.

But I do enjoy experimenting with non-gluten flour.

So I’m always keeping an eye out for interesting gluten-free baking recipes.

So when I found this recipe on https://www.instagram.com/neruko_diet/ (in Japanese), I had to try it.

What attracted me was the use of a few simple ingredients, and the main ingredients were rice flour and tofu.

It looked good just out of the oven.

Looks good inside too!

The outside was nice and crunchy, and the inside was moist and slightly chewy.

I liked it!

When I made the Candy Shop Bread (a few posts back), I was left with extra dough.

So this was how I used it.

I didn’t know what to expect, but I was happy with how it turned out.

Apparently, the pink dough was a bit less than the other two, but the tricolor came together and made this cool design.

I didn’t know what to name it, but the word “peace” came to my mind when I looked at it.

I LOVED the Pillowy Pink Bread (a few posts back) so much that I wanted to make something similar again.

Something better.

How fun is it?!

These bright colors were all added naturally.

They are beet juice, turmeric, and spinach.

By the way this is before put in the oven. ↑

This is the “after”, right out of the oven.

I was relieved that the colors stayed.

It was so soft like the pink one I made.

When you handle it, it’s so hard not to mush it.

Unexpectedly I had some spare time today, and I decided to bake some bread.

I had no specific agenda, but I thought it would be fun to make some bright colored bread, as we’ve been having some dark cloudy/rainy days lately, including today.

I just opened a beet can, and I decided to use the juice from it to add color.

I had no idea it would give such a strong pink color to the dough.

I was initially thinking about baking a different shaped one, but at the last minute I thought baking rolls this way at a lower temperature would help keep the color.

And I was right!

It turned out to be absolutely wonderful!

It’s not only beautiful but also super soft.

Another weekend and another sourdough bread.

I had a few hiccups in the beginning of my sourdough journey, but lately things have been going smooth.

I feel that my starter, “Bobby,” is now strong enough to give consistent results.