I've got two loaves cooling on the counter, and another batch starting to rise. Watch for my episode of "Intervention" on A&E.
I hate to throw away food. So, like everyone else I know, as soon as I've deemed a banana "too brown" to eat, I throw it in the freezer. This morning, after juggling eleventeen frozen bananas to get to the ice cubes, I decided to do something about it. I'm not a huge fan of quick breads in general. Around Christmas, sure, there's a few I like. But I'm usually only good for a few slices before I forget all about it. After Googling "what do I do with frozen bananas?" I hit on a recipe for a yeast bread that calls for bananas. All the reviews promise that I'll never make banana quick bread ever again, that I'll be wholly a banana yeast bread convert. Judging by the smell in my kitchen, that just might be true.
I bought some AMAZING tomatoes....you know, the kind that are just right with just a dash of salt, and eaten whole? Oven roasted the skins off those suckers (literally), and tossed them in a dough with dill, sage, rosemary, and dehydrated onion. It's rising now, and smells phenomenal. I can't wait to try it with cream cheese and roast beef sandwiches! This will be the first bread I've baked without the courtesy of a recipe. Might be a success.....might be moonrocks.
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