Up the creek without a paddle

[soc_puppet]

One of my classes has an assignment where we need to imagine our own bakery and pick out fourteen menu items. This is a long-term assignment, and we will need the recipes for all of them for various parts of the project. The menu is due tomorrow.

I? Have barely picked out a tentative theme. I had a disorganized potential list of items to go on the menu, but they didn't really have much of a connection aside from "I rather like these things," and a theme is something I could really use for this assignment.

Unfortunately, I am now nearly out of time and am barely closer to figuring out what I want to do. I'm leaning towards a breadhouse that specializes in somewhat more savory stuff, things you can take for lunch or that would make a heartier breakfast than your average muffin. (Though I am totally including maple bacon muffins. Cupcakes? Wev. That one thing.) I just need to figure out, oh, way too many items to include on the menu now.

*sigh* Maybe if I put a bunch of bagels on the list...

Comments

[mommy]

There are bread recipe formulas that can be adjusted for basically any flavor combination you want, including maple bacon. These two* are the main ones that have been floating around the internet lately, and both are extremely versatile and are basically the same formula. Maybe one of them can help?

*The second one contains lots of capslock and profanity, but is a solid formula.

[soc_puppet]

Hmm; can't watch the first one at the moment, which makes transcribing and printing the directions difficult. ...OH WAIT, there's the ingredients list at the bottom! I can totally make that work.

I am thoroughly amused by the second one. Possibly even enough to overlook the lack of specificity and measurements. I will have to meditate on it.

[soc_puppet]

Okay, read and laughed heartily at the TV Bread recipe. I mean, the baker in me is also wanting to tear her hair out a little bit, because SPECIFICATIONS AND MEASUREMENTS, DO YOU EVEN KNOW WHAT THOSE ARE, but it is way awesome. It is awesome to the point where I not only made several of my friends from class read the recipe, but I printed out an extra copy for Chef Smith, our instructor from last year, to have. He glanced over it and told me he'd have to try it that night :Db I call that a solid win.