February 16, 2006
I've altered my goal of baking a bread a week to something just a little more ambitious. I counted all the breads in Rose's book (she doesn't have a detailed table of contents--too plebeian, I guess), and there are only about 84 recipes (in this 640-page book). By baking breads twice a week instead of only once, or maybe by occasionally having a bread-baking marathon, I think I could do them all in one year.
So today, midweek, I baked biscuits. These biscuits, so prettily named, are nothing like Bisquick biscuits. They're not like any biscuits I've ever eaten. I think it has something to do with the 1 1/4 cups of heavy cream. Rose says to use White Lily self-rising flour. Although I try to do what I'm told to do (in the bread-baking context), I do not believe that White Lily self-rising flour is available north of the Mason-Dixon line. The name makes me a little uneasy anyhow, making me think of fragile white southern womanhood.
Sarah was over for dinner tonight. She again mentioned the word "obsessive" in connection with my bread baking plan. But she ate the biscuits.
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