More bread.

The bred recipie is still evolving. I've reduced it, added some whole wheat flower and pour it into loaf pans for rising. This way, when I want fresh bread, I grab a pan and pop it in the oven.

Mix...

• 1 tbsp kosher salt.
• 1 tbsp yeast.

into

• 2 cups hot water (100F)

Add...

• 3 cups bread flour
• 1.5 cups whole wheat flour.

Mix until combined. I put all the ingredients into a large sealable container, shake and then stir a little to get rid of any flour clumps.

Split the dough between two loaf pans. Let it raise in a warm spot until more than doubled (Min of 2 hours). I use a heating pad since my home is on the cold side.

Put the loaves in the fridge for up to two weeks. Bake as before.

Next, I'm going to try eliminating the yeast and using some of the dough as a starter. This is covered in the "Joy of Cooking" under "Mixed Starters" so it should work. I'll have inexpensive and easy to make fresh bread whenever I want. Yum!

Chocolate Ganache

I am having great luck with ganache. Basically, you take a 50/50 mixture of dark chocolate and heavy cream, add sugar, mix, whip and serv.

Ch0p up 8oz dark chocolate.

In a sauce pan mix the chopped chocolate with 2 cups heavy cream and half a cup brown sugar.

Heat on medium until everything melts and mixes. About 170F.

Chill.

Whip.

This is very rich, so while it's great on it's own, it's better to team it up. Try banana's brule or berries.