Wednesday, April 16, 2008
Lately We've Also Been Working On...
The secret is that, in addition to very simple recipes (no breadmaker involved, by the way) you make one big batch of dough, do most of the rising and then stick it in the fridge. Theoretically, you take a little dough each day, let it rise for another 40 minutes and then bake it - Yum!!!
The only problem is that one batch lasts our family one day. As it turns out, it's not really a huge problem because my husband (who's been taking over more of the cooking lately so that I can tackle his much-hated paperwork-and-budget stuff) is happily making up a batch of dough EACH night (he says it's REALLY easy) for the next day's cooking.
The book claims that you can double or triple the recipe without any problems. We'll probably try that once we're able to buy an extra little fridge for the basement to hold the huge four gallon plastic refrigerator containers we found went shopping around.