The summer weather in Dallas has been coming and going-getting hot, cooling off, only to get hot again. Lately it has been lovely, and today while out read-walking (reading + walking, a wonderful way to spend an afternoon!) I constantly smelled the grill going. When I was home everyday I ran there was an overwhelming scent of honeysuckle. Those two things are distinctively summer smells, and I LOVE it!
I tried something today that was a bit of an experiment. Well, that isn’t exactly a new thing…anytime I get into the kitchen it is one big experiment, even if I am “following” a recipe. A while ago I was researching ways to reuse the liquid leftover when I strain my kefir. I learned that you can use it much like you would use buttermilk, in breads, cakes, etc. So I found a recipe for buttermilk honey bread and tried it out.
I set it out to rise, but it certainly didn’t double in size like it was supposed to. I think the mistake I made here was that for some of the flour (about 1/4) I used gluten-free flour because I didn’t have enough regular flour. I was thinking about the fact that without the gluten it reacts totally differently than regular flour. Hence the dense little loaf.