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!

[childe-dirk.livejournal.com]

Quick question: What would you like to eat at the wedding?

[superlib.livejournal.com]

I hear you on wanting to open a bakery. Sometimes I think being a baker would be awesome. Maybe when I've paid off the house and can afford to work less, I'll consider a career change. :) I mean, I'm always inventing new recipes... baking makes me so happy, I love sinking my fingers in a nice dough, and stuff.

Also, you totally just gave me a new requirement for if I ever build my own house. Though I'd probably put the extra kitchen into the basement, and use it to heat the house in the winter. Mmm, Italian Grandma kitchen.

[luna-torquill.livejournal.com]

If I come (it's getting less certain, I'll try to make it for the ceremony if not the reception) I'll handle my own food, so don't worry about it. :)

[luna-torquill.livejournal.com]

It would be mandatory for you to run it overnight to do things, then -- like slow-roasted tomatoes, or dried fruit, or drying candied ginger/orange peel.

Better than potpourri. :)

[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).

[superlib.livejournal.com]

Oh god yes!

Actually, I'd just have to get an AGA stove, if I was dreaming. http://www.aga-ranges.com/
There's something cool about a stove that markets itself as not just an oven, but a lifestyle :P