This 1 hour bread recipe is working out great. This week, I shifted to 3 cups brown, 2.5 cups white bread flour and threw in some extra gluten. I also super proofed the yeast. And I shaped rolls instead of big loaves.
These were amazing fresh out of the oven. Crisp on the outside and fluffy on the inside.
The crumb is quite good. The crust has softened some but still remains nice. I did the water in the catch pan trick.
I also made a pineapple upside cake for a student’s birthday:
They are so easy and yummy I don’t know why I don’t make them more often. I use a cast iron frying pan which is hard for me to flip, but I don’t like my other pans. Maybe my no hole springform would work.
I was gonna bake two or three other things but I’m sick and super tired. So that’s enough!