Today on the menu I made homemade chicken rice soup and fresh baked scones
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Thank you, friend. Iām a cry baby and I need a bath and some food.
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Thatās exactly how I feel today 
Went for some comfort high carb meaty eats for tea tonight.
Homemade macaroni cheese and some shop bought bbq ribs
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I had some blueberries and a peach to use up so I made a cobbler. Nothing sweet in the house to top it so I went with Greek yogurt, olive oil and sea salt.
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Some days I like to pretend Iām ten.
When I was ten I never got this meal, I was more likely to get a horrible soggy pie sat in the middle of half a can of soup or cheese and Branston pickle sandwiches. I canāt count the times I said I hated that pickleā¦ So I used to flush mine down the toilet or throw them in the open fire on the slyā¦ 
My ten year olds dream tea:
Homemade Cajun wedges
Homemade coleslaw
BBQ baked beans
KFC fake chicken
It was delicious to both me and my inner child 
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I love and miss those!
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Still hate them, even the Small Chunk version 
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My homemade whole wheat bread (with molasses )
We donāt buy store bought bread any more 
I can bake four loaves in an afternoon - including rising time - and weāre good for (almost) two weeks!
Edit to add a photo of the bread fresh out of the oven:
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that bread look absolutely perfect and delicious! Enjoy!
i am learning to do more breads at home but have not given sandwich bread a try.
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It felt weird at first (Iād never baked anything that required rise time - Iād never baked anything with yeast), but once I got the hang of it, itās a piece of cake!
Itās about 30 minutes of actual work, and you need to stay home for about 1hr15m to do the priming and kneading (thereās some wait time involved in the priming), but if you can spare 1hr15m, you can make yourself delicious homemade bread which is cheaper than bread from shops (itās about half price if you buy your ingredients in bulk). Iāve got it down pat now. I take the time to listen to audiobooks!
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Oh thatās awesome! Rise time is tricky for sure. I am working on pizza dough that takes a few rise sessionsā¦ hoping Iām on my last
Would you mind sharing the recipe?
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Sure thing:
Whole Wheat Bread
- 6-7 cups whole wheat flour
- 2 7/8 cups warm water
(the water should be warm enough to proof the yeast (38Ā°C / 100Ā°F): it should be warm enough to feel the warmth in your finger, but not so warm it feels like itās burning) - 1 tsp (~4 grams) active dry yeast
(traditional yeast; do not use quick-dry, quick-rise, or other modified forms of yeast) - 1 heaping tablespoon vital wheat gluten (necessary for low-protein flours like whole wheat or rye flour; not necessary if using other flours)
- 1 tsp salt
- Ā¼ cup unsalted butter, melted (mix it with the molasses and sugar, below - that helps spread the sugar and molasses out evenly in the dough)
- 2 tbsp fancy molasses
- Ā½ cup white granulated sugar
- 2 tbsp plain Greek yogurt
DIRECTIONS:
(Note: there is no need to preheat the oven; the bread bakes beginning in a cold oven.)
DOUGH PREP STEPS (about 10 mins prep, 45 mins rising, 10 more mins prep, 10 minutes kneading time)
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In a mixing bowl, combine 4.5 cups flour with the yeast, and whisk to combine. Add warm water and stir together thoroughly. Cover the bowl with a clean cloth and allow to rest and rise for 45 minutes. (Keep it away from warm places like the oven surface: that accelerates the proofing of the yeast and negatively impacts flavour and consistency.)
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Combine the butter, molasses, and sugar together in a small pan at medium or medium-low heat on the stove. Watch carefully so it doesnāt crystallize or burn; stir regularly until it has completely melted.
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After the flour/yeast/water mix has finished resting (you should see it has risen visibly in the bowl), add the vital wheat gluten, salt, butter/molasses/sugar mixture, and the yogurt, and mix well.
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Next, add 1 Ā½ cups flour to the bowl and mix it in. The dough is now complete. [edit to clarify the recipe]
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Knead the dough well (if kneading by hand, knead for 10 minutes; if in a mixer, knead for 5; if using a mixer, watch the timer carefully: it is possible to over-knead in a mixer). (See recipe Notes section for kneading tips.)
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Prepare two 9x5-inch bread pans by lining them with parchment paper.
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Using a knife (wet the knife, to help cut through the dough), cut the ball of dough in half and shape the halves before putting them in the two pans: on a lightly floured surface, flatten each half roughly into a rectangle about 8 inches on the long side. Roll the rectangles of dough on the long side, creating 8-inch-long loaves of dough, and place them on the parchment paper in the bread pans.
DOUGH RISING & BAKING
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You can rise the dough in the pans - 2 hours - then manually place them in the oven; or, if you can set your ovenās start and end times, you can just let the dough rise in the pans in the oven. (Thatās what I do: I put the pans in the oven and set the oven to start in 2 hours, and to heat to 350 degrees F; and I set it to turn itself off after 38 minutes. It works perfectly, and that way I donāt have to be waiting at home for 2 hours.) The bread is done when the tops are golden.
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Remove the loaves from the oven and smooth some cold butter over the tops of the hot bread (optional; it adds a nice sheen). Place loaves on a wire cooling rack to cool completely.
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STORAGE: Bread can be stored in a bread bag on the countertop for up to 3 days, or in the fridge. Bread will keep in the freezer in a freezer-safe bag for 3 months.
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Here is something similar to what I made. I added chopped serranos to my mirepoix for more heat, among other adjustments. More cumin, frozen sweet corn, not sure what else. Also omitted any cream or dairy but topped with some sour cream, cilantro, green onions at times.
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By the way, this is the recipe to make brown sugar. The brown sugar we buy at grocery stores is just white sugar, soaked in molasses. You can make it yourself at home by combining 1/2 cup of white sugar with 2 tbsp molasses.
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Oh thank you so much 
ā¦ hopefully Iāll be making this soon 
Appreciate the tip on brown sugar toošš½
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First attempt at making pizza dough ā¦we t with Detroit style @Dazercat
Homemade vegan cheese is now perfected
All in all is say a solid B. 
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