I enjoy baking, especially breads. I don’t tend to use recipes, but toss in whatever sounds good today. I am more likely to shape it into bread rolls, with a measured amount of dough, as it is easier to keep my food log if I do, as them I know how much I have eaten. Also, I then freeze them, so i don’t eat too many at once, and I am only 30 seconds in the microwave away from fresh bread. I nearly always start with a bread sponge
2026-01-17 game night honey butter rolls
This batch used up the leftover honey butter we took home from 12th Night and contained roughly:
- bread sponge
- 1 c honey butter
- 4 eggs
- 1 c milk
- 1 c hot water
- 1 t cardamon powder Shaped the rolls in closed knots, 1/3 c of dough each and buttered them before, during, and after baking. They were light and fluffy.
bread sponge
- 1 c flour
- dry yeast
- 1 c hot water Stir together the flour and some yeast (I don’t measure the yeast, I just sprinkle some on from a glass jar, which I store in the fridge, and refiill from packets of dry yeast when it runs out, but it might be 1 or 2 teaspoons worth), and the hot (not boiling) water. Cover the bowl with a damp towel, and put a plate over it. Let the yeast wake up and bubble till the surface looks like a sponge (hence the name) and then continue with the day’s breadmaking. It is fine to use the sponge directly after it first achieves a spongy appearance, or leave it overnight. If you are busy and need to leave it longer than that, take care to re-wet down the cloth daily, and perhaps add a little bit more flour and hot water so the yeast doesn’t starve while it waits. In yhis case, let it stay in the fridge or cool place to slow down the yeast activity. There is no need to discard any of the sponge when you feed it, unless you are too generous and too many days elapse and it becomes too big for the bowl