Another loaf of homemade bread



This iteration was based on the same recipe consulted for last week's iteration. I was all out of whole wheat bread flour, so this version uses organic, all-purpose flour. I used flax oil for the vegetable oil called for — mostly because I should use up the flax oil I've been keeping in the fridge. I should probably also mention that the eggs we keep in stock at home are always organic because I find that the non-organic kind irritate my stomach.

This is the best bread I've ever made, so it's fairly safe to say I'm going to make it again.

Tourtière double-whammy



After the wild success of my last foray into tourtière-making, I thought it would be a nice comfort food to make for dinners this week. One will be frozen for future use.

Continuing adventures in the land of homemade bread



It would appear that the secret to an excellently-proofed (risen) bread is sugar in the dough mixture. The recipe I consulted calls for ¼ cup of sugar (far more than the usual lack of sugar in the yeast dough recipes I've worked with). I cringed while I added it to the dry ingredients, but it made a huge difference in the final result. Consider me schooled.

Today's breakfast



Chocolate Chip Pancakes. Yum.

Walk off the Earth - Somebody That I Used to Know



Cover of the Gotye song. For those who haven't seen it yet.