What I listened to while writing Dreaded King: hit shuffle and enjoy listening to it while you follow Charlie and the Meagans on their adventures!
I enjoy a making rambling comments on the world sometimes. Occasionally I even surprise myself and end up saying something fairly clever. I often write about my current writing project on my blog, and if you hunt you can find a post for each of my books. Here it is, another thing to peruse in your off hours: Pictures of Silver.
Keep checking back, as the recipes here tend to change pretty frequently.
Charlie slid up to the man and offered a plate, where a steaming pile of herbed hen and cubmtlot combated with the delightful scent of fresh white bread and a small bowl of tomato and jaort soup in the midst of it.
“Humble fare,” the owner sniffed as he took it, spinning a spoon about in his fingers as a knife expert might flip his blade. “Who made the bread, it is lighter than Gaibster’s usual.”
“I made it,” Charlie said, waiting calmly with his hands in his apron pockets.
“There wasn’t time, only about twenty minutes elapsed during–” The man broke off as he tasted it, and switched to staring at the fare in front of him.
“It is ah smallah loaf than I usually make, so it would cook fastah,” the king nodded. “In mah recipe tha dough does not ‘ave ta rise. It is simple fare, as you say, but that is what most people want, isn’t it? I know that is what I prefer. If you want tha fancier dishes–”
“You are hired, get to work. Have Gaibster show you how to prepare our main dishes,” the owner interrupted, straightening from his stool and handing Charlie back the plate.
–Dreaded King: Heir Raising - Those Three Months
What I listened to while writing The Parabaloni: enjoy its invigorating sounds while you root for Vince and Sim!
5 cups flour
½ cup sugar (or to taste)
2 tablespoons dry yeast
½ teaspoon salt (or to taste)
1 cup hot water
1 cup milk
4 tablespoons oil
½ cup sour cream (or yogurt)
Mix all the dry ingredients. Pour hot water into the milk and stir. Pour milk mixture into dry ingredients, along with the oil and sour cream. Knead until the dough begins to pull away from the bowl. Form into loaves. Bake at 350 until slightly browned.
Yes, that is all there is to it.
Variations: This dough is incredibly versatile. I usually either turn mine into rolls, or use my French bread pans to make long loaves. But you can do almost anything with it! Here are a few ideas, but you should play around and create your own favorites.
Braided Loaf: Continue kneading the dough until the consistency is no longer sticky. (You may have to either add more flour or omit the sour cream.) Turn dough out onto a floured surface and separated into three mounds. Roll mounds until they form a log. Place the three logs on a greased cookie sheet, pinching the tops of the logs together to join. Braid down the length. Bake as directed, brushing occasionally with butter or egg.
Herb Dinner Rolls: Preheat the oven while making the dough. Place 4 tablespoons butter in a pan, and place pan in the oven while it heats. Add parsley, garlic, dill, and pepper to the dough. Remove the pan (with the now melted butter) from the oven. Form dough into balls, roll balls in the melted butter, fill the pan with buttered rolls, and bake until browned. Perfect side dish for almost any dinner.
Sweet Bread: Add more sugar (or change sugar to honey for a distinctive flavor), cinnamon, perhaps some dried fruit, chocolate chips, candied ginger, or whatever your current favorite crave is. This variation pairs well with the braided loaf. A second sweet bread variation is to roll the dough flat on a floured surface, smear with butter, sprinkle with your sweet ingredients, roll it tight, squeeze the ends to keep all the goodies from leaking out, and then bake.