Baking Time

I mentioned that Daddy is so good with spending time with his girls. He’s even good in the kitchen. And there’s always goodies to taste afterwards.

I love lifestyle photography. You don’t have to have a large living space to make lifestyle photography work. This kitchen was a tiny galley kitchen. Fortunately it had this pass-through window. I stood in the dining room and shot through.

This photo blends the best of both worlds: daddy dates and lifestyle photography.

Dad helps his two girls bake in the kitchen. Not So SAHM

Baking Time – ProjectEdit365 – 09 Jan

The original was a little dark and not so sharp. Click over to Project Edit 365 to see how I edited the original. Thanks!

 

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Mini pies

I’m sad to say that I don’t even remember making these mini pies – I made them back in 2011. That means one of two things. I’m either at the beginnings of dementia, or our lives are so busy that my brain can’t hold all the awesomeness. They look so delicious, I’m sure they tasted just the same!

A gathering of mini pies is a holiday treat. Not So SAHM

Mini pies – ProjectEdit365 – 14 Nov

The original was a little too warm for me, even though it is fall and pies, and crusts are generally warm. So I cooled it down and moved the tint slider more towards magenta. I sharpened it and decreased the noise just a little. I used an adjustment brush to to sharpen the pie in focus just a little bit more. And I used a radial filter to lighten the exposure just a little on that pie. Here’s the original:

14nov

 

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Braided Pizza Bread

I am not very adventurous in the kitchen. Being a rule follower, I like to follow recipes. Like, to the T. I rarely deviate unless I just don’t have a spice or ingredient. Not sure why I’m like that other than the fact that if I do something I want it to turn out right the first time. I don’t want the ingredients and my time to go to waste.

BUT LATELY, I’ve been experimenting in the kitchen. It might be a case of invasion of the body snatchers, but whatever, I like what I’ve been making! Tonight I actually took pictures as I was creating. I know there have to be hundreds of braided bread recipes out there. I’m submitting mine for consideration.

BRAIDED PIZZA BREAD

FOR THE DOUGH
(Dough adapted from The Galley Gourmet’s Coffeecake recipe.)
2 1/2 to 2 3/4 cup unbleached all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons instant yeast
1 1/2 to 2 teaspoons Italian seasoning (I used Tastefully Simple’s Mama Mia Marinara Sauce Mix)
1/3 cup milk
1/4 cup (2 ounces) butter
1/4 cup water
2 extra large eggs

FOR THE PIZZA FILLING
1/4 cup (2 ounces) butter
Couple shakes of Italian seasoning
2 cloves of garlic, minced
Pizza sauce of choice
Ingredients of choice, I used:
Pepperoni
Jalapenos, diced
Shredded Cheese
Queso Fresco crumbling cheese (like Feta in consistency)

Consistency of feta

Consistency of feta

DIRECTIONS
In the bowl of a stand mixer fitted with the paddle attachment, combine the 2 cups of flour, sugar, yeast, salt, and Italian seasoning.  In a small saucepan over low heat, heat the milk and butter just until the butter melts.  Add the water and set aside until warm (120º F-130º F), about 1 minute.  Pour the milk mixture over the flour mixture and mix on low speed until combined.  Add the eggs one at a time, beating well after addition. Add 1/2 cup more flour and continue to mix on low speed until smooth, about 30-45 seconds.  Add 2 tablespoons of additional flour and mix on medium speed until the dough is smooth, but slightly sticky.  Sprinkle the work surface with flour, and place dough on flour.  Knead the dough gently until it is smooth and no longer sticky, adding an additional 1 to 2 tablespoons of flour if needed.  Place the dough in a large bowl and cover with plastic wrap.  Let the dough rise in a warm, draft free place until it has doubled in bulk, about 45-60 minutes.Meanwhile, melt 1/4 cup of butter and add minced garlic and Italian seasoning. Let sit at room temperature to let the flavors mix.Once the dough has risen, gently de-gas it by pressing lightly.  On a lightly floured work surface, roll the dough into a large rectangle (16 x 12 or so).  Transfer to a baking sheet. (At this point, I wasn’t ready to bake it so I let it sit on the counter for maybe an hour.) Using a pastry brush, spread the garlic butter evenly over the dough. Spread the pizza sauce down the center of the dough (lengthwise). Layer pepperoni, cheese, jalapenos, and whatever else you want to add.

Sauce up the middle

Sauce up the middle

Add your toppings

Add your toppings

Using a knife or pizza cutter cut slits from the pizza sauce down to the outer edges of the dough. Mine were about 1 1/2 inches wide (maybe). Starting at one end diagonally fold in dough strips, alternating sides.

Start the braid

Start the braid

When there were three strips left on each side I folded up the open end and then proceeded until all the strips were folded over.

Fold those ends in

Fold those ends in

Bake in a 350 degree oven for 30 minutes.

After

After

Get in mah belly!

Get in mah belly!

The bread is light and airy, easy to cut through with a fork.

Bon appétit!

   Not So SAHM

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