June was pretty light, and July is looking to be about the same. Coronavirus baking fatigue must be setting in. Well, I’m still doing some more in July.
As of 2020-07-30, here’s what I’ve made:
- Gluten Free Carrot Cake on 2020-07-21 via Divas Can Cook. I’ve made this a number of times in the past. Carrot cake is one of my wife’s favorites, so I made this for her. My daughter did the icing on this. Definitely need to make sure you don’t over bake this. Luckily, I did not.
- Biscuits from White Lily. Basically used the recipe on the bag. Turned out great. Made them for an online cooking class my daughter has been taking over the summer (this was for a Berry Compote Shortcake; she made the compote. Yum!).
- Wheat Sandwich Bread on 2020-07-30 via Mary’s Nest. This turned out pretty well. This is a whole wheat-AP flour mix, which I was hoping would give a better rise and a lighter texture. I tried adding some dry milk powder, which I’ve read can help with the texture and rise of the bread. Certainly helped, although it still was a bit dense. My 20-month old son liked it, as he stole the last 1/3 of the loaf off the counter and started munching on it :). This was another no-knead recipe. I think I’m going to need to try moving to a kneaded bread next time to see if I can’t get the bread to be less dense.