Baking

This is a photo heavy post – pardon the deluge.

Perhaps one of the reasons we go through so much propane (and why I am guessing our usage has only increased) is that we love to cook including a fair amount of baking. I grew up watching my Mom make bread and cinnamon rolls and Carol grew up watching his Mom make bread and meat pies of various kinds. Our recipe book:
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Carol recently made a gorgeous salmon pie (salmon, potatoes, carrots inside a pie crust).
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I’m not a big catsup fan but for some reason salmon pie requires it – shown here with the last episode of “Band of Brothers” (THANK YOU Dave & Allison!!)
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I had a big baking day when I used Marcelle's (Carol’s mother) recipe for bread to make an assortment of doughy delights. Dough pre and post-rising:
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I took that huge amount of dough and made 2 small loaves of bread, 2 bread boules, a set of 8 salami-pesto rolls and a pizza. Pre-rise photo includes the pizza dough in a ziploc bag which can be kept in the fridge for a few days before using:
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The salami-pesto rolls prior to slicing:
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The finished products including the not-yet-baked pizza which never made it into the fridge:
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SV Estrellita 5.10b likes-uh the carbs-uh. Mmm-mmm good.

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4 comments:

  1. Yum YUM! You guys can anchor upwind of us any time!

    bob

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  2. Wow, everything looks delicious!

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  3. amazing considering the size of your kitchen! Care to share the salami/pesto recipe?

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  4. Thanks everyone
    @Valerie - Like your cinnamon rolls. Roll out the dough, spoon out and spread pesto (we used a jar of Classico), layer on the salami (Costco style), roll it back up and then cut it. I used floss for the cutting just like you used to.

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