Thursday, February 16, 2012

So, Yeah, I Been Busy

My new job is all job-a-riffic, and I'm loving it, but I've been busier than the proverbial one-legged man in a butt-kicking contest, so cooking has, sadly, taken a back seat.

I'm digging up lots of crock-pot recipes, and on my days off, if there's time, I aim for the more elaborate cooking plans.  Tuesday, I made bread - 2 loaves of French bread and a big batch of what I'm calling Garlic Butter Bread Balls.

They're pretty much what they sound like - I took 2 loaves worth of French bread dough and after the second rising split the dough into 24 balls, then let them rise for about an hour.  Cooked them at 400F for 10 minutes, then slowly dropped them down to 300F until they were light and golden brown all over.

Once they'd cooled a little, I dipped each one in melted butter with crushed garlic in it, set them to dry a little and sprinkled some kosher salt on them

I will be making these again, I have decided.


  1. Elizabeth Balof-BirdApril 2, 2012 at 9:53 AM

    Those garlic, butter balls sound so good! Could you come up with a buttery, garlicy, cheesy low carb bread of some kind? There are some low carb / carb free type flours out there, but I don't have the expertise with cooking and baking to make this stuff. I have heard about Almond Flour, coconut flour, soy flour, and flax something or other. What do you say? Could you take up the change? Whole wheat is ok.... not low carb, but is a whole food that would be ok if it needed to be added to the bread. lots of love! elizabeth

  2. Hey, Elizabeth! I haven't done much experimenting with low-carb breads. I think my father's done some experimenting with rice flour and almond flour, but I'll see if I can find some recipes. Offhand, I'd say your best bet is to check out flax flour - it's got more fiber, and it won't have the same properties as wheat flour, but should make for something akin to focaccia.