It has been a super busy day in my kitchen!
First, the second batch of kimchi was ready to be put in jars and stored in the fridge.
Next, the sourdough needed to be fed. I had fed it extra the other day because I planned to make bread, then didn’t so I was either going to have to throw out a lot or do something with it. I poured some off and fed it for making bread, which I’ll get started later tonight (and bake it tomorrow). I fed about 50 grams and put it back in the fridge. I dumped the rest in a bowl and made a big batch of bread dough.
From there, I made one loaf of bread in a Pullman pan. I love using these pans because the bread slices are straight across the top and it makes my sandwiches look neater or if I want to cut it into croutons, there are no weird shapes.
Below you can see everything I made.
The loaf of bread, two pans of cinnamon rolls and cranberry mustard.
The rolls all rose up and turned out so pretty! I took one pan of rolls to a friend and kept one pan for us.
The rolls were iced, a plate was delivered to a friend, along with the requested extra icing, then Vince and I came home and tested them! 🙂
The Cranberry Honey Mustard . . a friend made this a day or so ago and shared the recipe. I’m not a big fan of turkey but I love cranberry sauce so I have a little turkey and a lot of cranberry sauce and I get through it. Vince loves turkey sandwiches for weeks after Thanksgiving. In fact, we have not one but two turkeys in our freezer. I figured with thick slices of bread, lots of Cranberry Honey Mustard and a little bit of turkey, I might learn to like turkey sandwiches too. 🙂
I was wishing I had jalapenos to put in there but remembered my wasabi seeds. I subbed 1/4 of the mustard seeds for wasabi mustard seeds so it’s a bit spicy. Better to cover up the turkey, right?
I think this stuff could be my new favorite condiment!
Now .. it’s knitting time for a few hours.