THE BAKING CONTINUES

 I had an email conversation with Robin yesterday after she commented on my baking and said she hadn't baked for a year or two.

I had to know why and she told me where she lives, in northern California, there are two great local bakeries and she has just grown to rely on their tasty products.

Well I was back at it again today.

I discovered one of my little bread cookbooks had a great solution to the rigors of baking.

Let the Bread Machine do the work of making the dough, then form it into any number of great rolls and bagels and doughnuts and cakes and whatever.

So today I made (actually the bread machine made) a Brioche dough, then I formed it into rolls and baked it in our oven.

My official taster, SWMBO, tried one still warm from the oven and declared the texture and taste to be just perfect.

Brioche is made with more butter and eggs and white flour than healthier ingredients but as I told her, "who cares!"

And for Yorkshire Pudding, who commented on the apparent flatness of my English Muffin bread yesterday I must admit it was actually poor photography on my part.

And here's a photo of today's success, both in baking AND photography.

As I said, they ain't the healthiest bread in the world but they are delicious.

And I try to eat healthy, really I do.