C'mon, LJ, stop fooling around...

In my minor fit of productivity today, I sent out several applications on Boe's behalf.  One of them is for a charter school here in Fort Wayne, and THAT would be ideal, so I'll keep my fingers crossed.

Oh, and I made our weekly bread:


That's just one batch -- there were 2 other batches as well, and the cell phone in the bottom right of the picture is for scale.  I decided to do up our bread as large rolls so I can freeze them individually instead of taking the risk of mold growth (hot, humid environment) after a paltry 3 days.  I must say, this is my best attempt yet at bread/rolls.  The crumb turned out very even and just ever so slightly sweet, and the crust was nice and chewy, but not painfully so.  I pretty much eyeballed everything, so there really wasn't a recipe unless you count 2 cups water, 1 package yeast (my starter got really gross and I was afraid of contamination issues, so I tossed it), 1 stick melted butter, 1 cup sugar, salt to taste, and then enough white flour to make everything come together nicely.  I thnk it might have worked out to 4-6 cups of flour, when all's said and done.  This was a single-rise bread, since I formed the dough into balls before letting anything rise.  Dough is done rising when it doesn't bounce back after being poked gently. 15 minutes per batch in a 350 degree oven, and they came out perfectly.  See?



And I just realized they look an awful lot like manchet bread loaves were/are supposed to be like...