Second Cooking's blog

I've made Bialys before using high-gluten flour that I purchased via mail order. The cost with S&H for a 3lb bag is $13. That's OK for something I only make once in a while, but still I wouldn't be opposed to getting the price down. I don't know anyone that I could order commercial flour through, but even if I did I am not interested in a 50lb bag. What I want is something I can buy off the self at my local chain grocery store.

The loaf shown below used the same formula as the rolls I posted last week. The only difference is I increased the cheese to 50% of the flour percentage and increased to 650g total flour for a loaf size batch.

I made some rolls a few weeks ago with bits and pieces of left over hard cheese. I just grated them and added to the dough. I also had just a scrap of Gouda, that I cut in chunks and threw in as well. They came out fine. Mostly a shrap taste from whatever the predominate hard cheese was. I liked the occasional smoked smoked bite from the Gouda.

I received an assortment of chocolates in my Christmas stocking this year. I prefer dark chocolate exclusively, but an 82% cacao is too much even for me, as an eating chocolate. I have couple desert recipes I could have worked it into, but they were all a little too sweet for my mood. I like to make rolls with a piece of chocolate in the center, from time to time. I figured I would play around a little bit with something like that and see how it turned out.