The weather today (so far) is a bit drier, thank goodness.
I noticed yesterday when making the meat loaf that I thoroughly enjoyed getting my hands stuck in there kneading it, whereas I thought it might be a bit painful for my poor old thumbs. On the contrary, and with the quantity of meat mixture to get mixed evenly together - remember we are talking steak, ham and the breadcrumb/egg mix - it took quite a lot of kneading.
Now I think I might actually be able to make a loaf of bread or rolls myself.
And I always thought it would be impossible.
See, nothing is impossible.
This morning I have sliced the meat loaf into quite thick slices and layered them, 2 at a time, in freezer layering tissue. and put into the freeezer 5 bags of 2 slices.
(and yes to TBSITW, I did update the list of freezer contents!)
My two lovely cleaners are due shortly, so I hope I have time to nip out for a roll and to post a letter
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6 comments:
Sounds delicious. I never put ham in meatloaf before. Is it a cooked ham chopped up?
My guys would like that.
U love dry air..so much nicer than humidity. :)
To seaspray: it is lean raw ham minced and the round (rump) steaak is also raw and minced.
Hi Elaine,Just discovered your blog and enjoyed reading it ! Hope to try some of your recipes !
If you do decide to try making your own bread, I can recommend Hovis Seeded Brown flour (from Waitrose and sometimes Tescos). I tried several before I settled on that one. Before I tried it I was afraid the seeds might be hard and get stuck in teeth, or worse, but they don't seem to. I roll the dough in extra sunflour seeds before leaving it to rise because I love the taste. I added some broken walnuts to the dough last time and that was tasty too. I look forward to reading about your attempts if you do have a go.
(I've also had a go at French bread which was disappointing - I'd be very interested if you have any success at making something resembling real French bread.)
ps I follow the Hovis recipe quite closely, but use olive oil instead of butter, and 2.5 ml of salt (3g) which is considerably less than they specify.
Thank you elderly lady in training. I have long used the Hovis seeded brown in breadmaking in the machine, usually mixed 1:1:1 with wholemeal flour and strong white flour.
Oh how you have inspired me! Today I made, for the very first time, 8 white rolls (by hand too!)I was also inspired by the Hairy Bakers (check out BBCiPlayer for prog)They were delicious with bacon & eggs (from local butcher - which we walked to in order to feel a bit less naughty!!!) I also use less salt and much less sugar than in all recipes. The recipe for the rolls didn't have any sugar.
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