breads

For a long time I've wanted to be a baker of breads but have been intimidated. I'm still intimidated but after working with them in a limited fashion when I was kitchen help at Camp, I found a bit of courage. This week I used yeast for the first time. Monday night I made pizza crust! It was yummy. I don't think I added enough flour to make working with the dough as easy as it could have been, but the end product was great. The next night we had spaghetti since we had some Italian-seasoned meat left from the pizza project. So I thought I'd try bread sticks. Since the pizza crust recipe was out, and I'd had some experience with it, and I also wanted to try to improve on it, I just made them with that recipe. I realized it probably wouldn't be as good for bread sticks, and the texture of them ended up more toward soft pretzels than softer, lighter bread sticks, but they still tasted good. I'm thinking of attempting deerocks on Saturday. And, yes, I am quite pleased with the clever name I came up with (we have a lot of deer meat that needs to be used).