The last week has been busy with lots of baking. I finally finished my biscotti baking with six different kinds.
I baked the Triple Cinnamon Pecan biscotti, and the other five were just variations on this basic recipe. The top light one is the almond biscotti with no substitutions. Knocking out three batches in an afternoon is not hard, but can be a bit challenging remembering which of the three baking times each batch is on. As I mentioned before, I’ve been baking biscotti for over 11 years now and this is the very best recipe. They always turn out!
We’ve also started making a batch of the HB in Five master bread dough for the refrigerator.
The the other day when I made my veggie soup, I thought breadsticks would be a great addition to the meal. I pulled out a hunk of the dough from the refrigerator, and rolled and cut out the breadsticks.
I then placed them on a greased baking sheet, brushed them with olive oil, sprinkled with salt, and added sesame seeds. After baking about 15 minutes they were done.
They were so nice and crisp! Yum! In fact, the next day when we had soup, I again made a couple sheets of breadsticks. That’s what’s so nice about this dough (and the others in the book). When you’re ready to make bread, you just make it. No fuss!