Saturday, November 15, 2008

Breakfast of Champions


I finally gave the sourdough a rest and made some plain, old-fashioned Honey Wheat Bread.
Our friend came over to help document this momentous occasion!
It's not sourdough!

Honey Wheat Bread

1 1/8 cups water
2 cups white bread flour
1 cup whole wheat flour
1 1/2 T. dry milk (powdered coffee creamer works too)
1 1/2 T. honey
1 1/2 t. salt
2 T. butter
2 t. fast rise yeast

Bread machine on dough cycle, then bake at 350 for 25-30 minutes. To go with the bread, we made some oven roasted Georgia potatoes, and some cheesy scrambled eggs. I use velveeta in my scrambled eggs--I'll admit it.


Meanwhile--this little contraption
...is giving someone a major headache!


Happy Saturday!

11 comments:

doggybloggy said...

happy saturday - the cheesy eggs sound good - sometimes velveeta is the answer...

Anette said...

That looks like a great breakfast!
The bread looks very tempting! And it looks like you have lovely temperature with the shorts and all!

Maggie said...

Everything looks great but the browned potatoes look particularly delicious. I have a terrible time making good home fries and hash browns. Any tips?

TavoLini said...

Doggy--I always feel kind of lame, but velveeta...its just versatile

Anette--it wasn't super warm, but we really, really hate to leave summer. To the point of being slightly uncomfortable ;)

Maggie--I like my potatoes crispy and my eggs "cooked hard" (a phrase I'd never heard until cooking short order in Atlanta for a year) Basically, I like it on the tasty edge of burnt. I do my oven potatoes at 450 for too long--probably 40 minutes, with some stirring depending on size of slices. My dad fryed them in really hot oil, and double dipped them.

TavoLini said...

..to clarify--double dipped in oil. If you have a good relation with the cook at your regular fry joint, ask them to double dip your fries. It's totally worth it.

The Blonde Duck said...

What is that thing?

I love the honey wheat bread? How do you make it into such a cute little loaf? And I think it's so cute you put velvetta in your eggs!

buffalodick said...

Velveeta, American cheese= Nerd cheese!!! I use it too, but never (until now!) admit it.... I'd eat with you two, ignore the food- and just enjoy your company!

jesse said...

What a cute, sweet lil loaf of bread!! And ahh, velveeta... it's a secret shortcut for when we're feeling lazy, yes? *Don't worry, I won't tell anyone* ;)

Cynthia said...

Well, it's Tuesday but any day is a happy day. Hope you both are doing well.

TavoLini said...

Blonde--I pull it out after dough cycle, then just throw it in the oven :)

Buffalo--Oh good lord, velveeta is about the least nerdy thing on my repertoire--just come visit, you'll see.

Jesse--thanks for stopping by--I fell completely in love with your blog this afternoon! (yes, and please tell no one about the processed cheese)

Cynthia--We are :) I want to try making you biscuits this weekend, I'll post if they work out!

tommie said...

the velvetta in eggs must be a southern thing....my husband picked that up after going to school in Charleston.

PS, don't ever break that cheese slicer you have. I had one...it broke...and I have NEVER been able to find one that slices as good as that one. Does that one have a little roller that adjusts the thickness of the cheese? I totally miss mine!