Yay It's Thursday!
Sunny morning, already 15C at 6 AM earlier in the greenhouse, and now it's close to 9 AM, I'm sure it's way warmer in there. I will head back out, water everything, get on with my chores, and definitely have to take a deep breath as Thursday means, it's getting super close to back to school 🫣 It's exciting, but also nerve wrecking in so many ways, especially for my eldest who will be on his 1st year as a high schooler 😁 Driving them to school would be meh as well as they go to schools that are far from one another. More gas money and time management have to figure, yikes 😅
Anyhoo!
I have 3 days to go to think of all those, for now let's go back to recipe sharing, shall we 😁
1 c water 3 tbsp sugar 1 tbsp quick rise yeast 2 c + 2 tbsp flour 60 g unsalted butter 3 tbsp avocado oil mayonnaise 1 tbsp chives 1 tbsp crushed parsley 1 1/2 tsp chicken bouillon powder 8-10 chicken wieners 1 egg
In a bowl, mix sugar into water, heat for 35 seconds, then stir in yeast. Pour mixture into breadmaker pot
Add in flour
Melt butter for 20-25 seconds, then add it to the breadmaker, followed with the rest of the ingredients, except wieners, then choose dough cycle
Roll flag dough, divide into 8-10 portions, then wrap wieners in them. Let rest for 20-30 mins
Brush with beaten egg, bake on preheated 350F for 20-25 minutes
Enjoy!