I wasn’t going to bake tonight. I had a Mango-Rita sitting in the fridge, the one that caught my eye at the store earlier staring back at me from the cold case. I’m not much of a drinker, but I’d made myself a deal: finish the Authority project, get it to a place where I could actually put it out, and I’d crack one open to celebrate. The project came together. The drink didn’t. As the evening wore on I just didn’t feel like drinking it. So I did what I always do when I’m restless and the kitchen’s quiet. I asked a different question. What if I baked the thing instead of drank it? I’ve got an old beer bread recipe I’ve leaned on for years. Beer bread is honest. No starter, no proof, no fuss. The carbonation and the malt do the lifting, and self-rising flour handles the rest. Swapping in a mango cocktail seemed like a fair trade for a Friday night. So I pulled the recipe, converted it over, and went to work. A little vanilla for warmth. Lime zest and a squeeze of lime juice to keep the sweet from running away. Turbinado sugar across the top for that crackle, and a pinch of salt because mango wants a little contrast or it gets one-note. You can see it in the pan, parchment sling and all, ready to go in. It’s in the oven now. I haven’t tasted it yet, so I’m not promising anything. If it’s good, it earns a spot in the Recipe Pantry. If it’s not, well, at least the Rita got a better ending than I’d planned for it. Either way, that’s the fun of this. ~ Henry ⭐🔥

https://thatsourdoughgal.com/sourdough-wonderbread-copycat-recipe/#wprm-recipe-video-container-11399

I’m mixing my dough just now! , and I’m ready for Saturday baking along with friends ✌️ Are you ready guys? !!!

Hey everyone, Both of my parents were teachers. The way they knew a lesson had truly landed wasn't a grade on a test. It was watching a student walk off and succeed on their own with the skill they'd just been taught. That was the proof. That's exactly what I built the Bread Authority to do for you. When you sit down to tackle a new recipe, I want you to have an entire encyclopedia at your fingertips, and Krusty, your friendly bread baking assistant, right there beside you. A place to search out the answer in an article. A place to see the what-for, the how-to, the when-should-I, and the why in a video. A place to find the fix for a problem fast, so you can bake on your own with confidence. Here's how it came to be. When a member would ask me about the poke test, or windowpane, or a wide-bladed lame, or why their bulk fermentation stalled out, I knew I had something that could help. The problem was finding it. It could be in one of 300+ blog posts, or 175 articles, or 48 classroom modules, or somewhere in over 400 YouTube videos. Maybe even one of our shorts. Putting my hands on what I needed took 30 to 45 minutes sometimes. That's not a good use of time, yours or mine. So I built the Bread Authority. It's a digital Rolodex of everything I've ever published, organized so I can get to the right piece of content in seconds instead of half an hour. Now I'm turning it into a game. Head over to bakinggreatbread.com/bread-authority. Scroll down a bit and you'll see the Scavenger Hunt. That's where you come in. I pulled 17 questions from a pool of 34, mixed difficulty, with a speed-run option if you want to race the clock and progressive streak celebrations as you chain correct answers together. Hit Hot Streak, then On Fire, then Unstoppable, then Legendary, then Bread Authority. When you finish, you can post your score straight to the live leaderboard, or copy your result and paste it back here so we can all see how you did.

Gaelic Celtic Bread Challenge A ritual bread year, one loaf each month One loaf for each turning of the year, using modern methods to honor ancient ways. Each bake is inspired by: - An Irish mythological deity, spirit, or persona - A solar or lunar threshold - The agricultural and hearth traditions that shaped Irish foodways Bread is where grain, fire, water, and time meet, and that meeting lies at the heart of the Celtic year. My June bake honors: Áine and the Summer Solstice Midsummer marks the solar climax of the year, the longest day, when the sun stands at its peak strength before beginning its slow decline. This bake reflects three core themes: - Solar Power: A rich, golden dough shaped into a unifying form. - Protection: Rosemary and thyme, long associated with safeguarding the home and spirit, are bloomed in the tangzhong, carrying their oils into every crumb. - Abundance: Milk, butter, and eggs reflect the fullness of early summer, when the land gives freely and the herd is strong. Áine’s Midsummer Hearth Loaf (Wild Herb Brioche) Formula: Scaled to fit a 9 x 4.5 x 2.75 inch Cast Iron loaf pan Total dough: 800 g Total flour: 320 g Hydration: 69% (including eggs) - 100% AP Flour (320 g) - 38% Milk (122 g) - 50% Butter (160 g) - 14% Sugar (45 g) - 42% Egg  (135 g) - 2% Instant yeast (6 g) - 2% salt (6 g) - 0.6% Rosemary: (2 g)  - 0.8% Lemon Thyme: (3 g)  METHOD: Using a planetary mixer and a Brod & Taylor proofing box @ 26°C (78°F) 1. Tangzhong: Whisk 25g flour, 75g milk, and the herbs in a pan over medium heat until a thick paste forms at 150°F. Cover and cool to room temp. 2. Make dough: In the bowl of a stand mixer, combine the tangzhong, the rest of the cold milk, and cold eggs. Add the rest of the flour, salt, sugar, and yeast. Mix on speed 1 until ingredients are combined, then on speed 2 for 10 minutes. 3. Emulsify: On speed 2, drop soft (20–22°C/68–71.5°F) butter cubes in gradually, over about 90 seconds to 2 minutes, giving the dough a chance to mix most of the butter in. 4. Mixing Part 2: Mix on speed 2 for 15-20 minutes, scraping down the sides of the bowl as needed, until it passes a windowpane test. 5. Proofing: Cover and let rise to a 60% increase (1-1.5 hours). 6. Shaping: Divide into 3 equal portions, roll into balls, and place on a parchment paper-lined pan; cover and refrigerate overnight. The next morning, reshape each piece into a ball and place in a well-greased 9x5 pan 7. Final Rise: Cover and proof until the dough is roughly 1 inch above the pan rim (2-2.5 hrs). 8. Brush with egg wash and sprinkle with herbs. 9. Bake at 375°F (190°C) for 20 minutes and at 350°F (175°C) for 20 minutes with a foil cover.