I mean. What could be easier, right?
Okay, so while I was not overly thrilled at another cooking demo in and of itself, this will not be so bad. A lot of carting things to and fro seems unavoidable. I will need to take a large pot, all the food, knives, cutting board, food processor, blender, measuring cups, bowls, spatulas, ladle and the list of little things is long. I do hope they have a cart to transport all this stuff inside. I am meeting with Vicki to see the venue tomorrow.
|Uniquely Fine Chicken Salad, served on Jim Lahey's No Knead Bread|
And then again, I sometimes just cannot help myself. Vicky asked about what kind of bread to use for the sandwiches. My first thought was "oh please, NOT plain white sandwich bread!". This is probably one of my worst nightmares, shudder! She mentioned the possibility that since someone was making a trek to Sam's Club in Sioux Falls this week, maybe little croissants? Which was a perfectly fine idea. The chicken salad on a croissant is a most excellent idea, in fact. And then I opened my mouth. Again. I suggested that since I make bread all the time, I could certainly make some bread for the sandwiches. I was considering that I have eaten my Uniquely Fine Chicken Salad on Rye Bread and it was fantastic, so I suggested a rye bread of some kind, along with some white bread, so there is a choice.
|Marbled Rye, from The Bread Baker's Apprentice|
|Pyrex "Bake a Round" glass tubes|
|My two kinds of bread for the cooking demo|
Next I though maybe a nice sourdough bread would be good for the white bread part of the sandwiches. I used the same recipe as I had before, for 100% Sourdough Bread, which I wrote about in my June 1st blog post, but I believe last time I made this, I did add in a little bit of yeast to make the process move along more rapidly. This time I did not add yeast but used only the starter, which was plenty active, but the temperatures were extremely chilly that day and the house was far cooler than it had been. It rose in the time suggested in Peter Reinhart's recipe, but it just didn't quite grow as much as last time. No pretty rounded loaves this time. The bread tasted great, but it was wrong for what I wanted. Back to the drawing board.
|Farm Fresh Eggs from the Farmers' Market|
I made a repeat of the Apple Fritter Loaf that came out so excellently. We ate it at the luncheon held at ReMax Preferred Choice in the Gerharter Building, where my husband is currently working. They hold a luncheon every few weeks, potluck style. I usually bring dessert! This particular dessert was gone very quickly. That first loaf was made using a bag of 2 cups of frozen apples from last season and was excellent. We were given a bag of fresh apples that day at the luncheon, so I made this second loaf with these fresh apples to see what differences there would be. I can say it made little, if any, difference to how the loaf came out. Both were excellent.
Tomorrow, I am going to make some Amish Friendship Breads. I got the starter a week ago Saturday while at the Granary volunteering at the Living History Fall Festival, held by the Dacotah Prairie Museum. Someone brought various bags of starter to be given out for free. It's been a while since I made this Amish Friendship Bread. Last time was after visiting with my sister Barb in Tucson, some years back. It is surely baking weather here, so that works well.