If I had more than a single lifetime

[torquill]

I think I'd open a bakery.

My dream house has an outbuilding with an auxiliary kitchen -- who knows, if I ever manage to get my dream house or something like it, maybe I could have the outbuilding inspected by the health dept. and sell gluten-free breads to local bakeries.

Way down the line, that. I'm too busy right now to even think about getting a loan to set up shop in a real bakery space (ignoring the fact that there isn't a bank in the US right now that would be signing such loans).

Still... I made sixteen beautiful, uniform buns today, when I was almost too tired to see straight. No indication anywhere on them that they were actually filled with cheese before baking. Mmmmm, cheese.

I like baking. I want to share.

Comments

[hopeforyou.livejournal.com]

OMG, gluten-free CHEESE BREAD? You want to share? Yes please!

[luna-torquill.livejournal.com]

It is a plain white roll with a lump of soft cheese inside -- not cheesy bread. :) It works with any sort of (kneadable) bread and almost any sort of cheese, though I tend to use The Laughing Cow wedges because I've liked the flavor ever since I mashed it into store-bought rolls for brunch in high school. At least it's cheese, not cheese food, though it's a close call.

At any rate, baking the cheese inside makes it less messy to eat at school (no unwrapping or spreading). I was also baking ham-and-cheese, turkey-cheese-pesto, and pizza rolls last quarter -- I might start doing that again, later, if I feel like it. Same idea there, just with slightly larger rolls.

I haven't tried a real cheese loaf for a while; I make cheesy biscuits when I feel the need to, but those are dead simple for anybody with twenty minutes and an oven. There's a cheddar/green-onion loaf that I used to make, when I could have wheat, that took a couple of pounds of cheese and came out incredibly rich... I should adapt that soon, maybe for the holidays when I can foist it off on other people and not eat the whole thing myself (I loved that bread a little too much).