It's one of the first breads I've made since I switched to a firm mother starter.
I made half a batch, because we don't want to eat 2 of the two-pound loaves. I'm glad another group member suggested that. I used sharp cheddar cheese and chopped up half an onion.
This dough is great because there's a 4 day window from when you make the dough or starter to when you have to bake it.
|Rolling out the dough, putting sharp cheddar and onion on top.|
|I rolled it up and cut it into two loaves.|
|Loaves were sprayed with oil spray and covered with plastic for about 2 hours|
|Scoring the loaves|
|I baked for the minimum time and went to the computer room.|
I think the loaves baked really brown because of my long preheat. I was thinking of baking a cake first. I was preheating for that and saw the breads really needed to get into the oven soon. The oven bakes much hotter for an hour preheat than a half hour.
The house smells wonderful--a great onion aroma. The only problem is, I had planned to bake that cake today for my cake decorating class. I don't want the cake to smell like onion!!!
One loaf is for me, because my hubby needs to eat soft foods after dental surgery. I didn't want to miss out baking this bread with the group. The other bread will go in the freezer for both of us to enjoy in a few weeks.