It's Pi Day.
Do you know where your pie is?
I will not share mine with you.
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When boiling potatoes, save the potato water (it will keep in the fridge for a day or two). It is excellent for baking, and adds moisture to breads and especially things like kolaches and cinnamon buns.
This is a whole wheat loaf made with potato water.
2 cups warm potato water (the water left after you boil potatoes)
2 1/4 teaspoons regular yeast
2 tablespoons sugar
2 teaspoons salt
3 cups whole wheat flour
2-3 cups AP flour, or strong (bread) flour (I used AP)
In a large bowl, combine water, yeast, and sugar. Let sit a few minutes, then stir to dissolve. Add the salt, and wheat flour. Mix well. Add the AP flour a cup at a time until you have a dough that is no longer sticky. Knead well. Place in a buttered bowl, turn once to coat, and cover. Let rise until doubled (this took about 2 hours in my very cold house). Punch dough down, divide into 2, and place in well-buttered loaf pans. Brush tops lightly with water, and sprinkle with wheat bran, poppy seeds, sesame, or whatever you like. Cover lightly and let rise until nearly doubled. Preheat oven to 375 degrees F. Bake 20 minutes, rotate pans, and continue baking about another 10-15 minutes until loaves are deeply browned and sound hollow when rapped on bottom. I baked mine to an internal temperature of 190 degrees F. on an instant read thermometer.
Cool on racks. These breads freeze exceptionally well when wrapped tightly.
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It's that time of the year when I'm trying for the mom-of-the-year award lol This year son's interests are making it a bit hard 😅 Granny did most of the actual baking. She keeps muttering that this is the most stupid and ridiculous thing she had to do in her life, yet keeps asking me to send photos to relatives 🤣🤣🤣
Next up unicorn cake - the little one is still into normal things 🦄🌈
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Autumn time means baking time
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