Tuesday, August 21, 2012
TWD: BWJ Popovers
TWD: BWJ POPOVERS
Today my Army husband was taking off to play army in a land far away. He was able to have the morning "off" to prepare for his voyage. I didn't get to these earlier, so I decided to make them this morning. I have always wanted to make popovers. But they seemed so complex, finicky and difficult. Not that I had ever looked at a recipe for them. It was a bread, which meant leaving right? Wrong. Mine would never "popover" like they are supposed to, right? Wrong.
These are possibly the easiest "bread" I have ever made. We had them for breakfast with raspberry jam, butter and honey and fresh strawberries. I liked them with just butter. Lots of it. These little beauties are best eaten warm right out of the oven. They have a light, flaky, delicate crust and are hollow on the inside with a custard like bread stuck to the crust. We enjoyed them.
The ones in the popover tin came out much better than the muffin tin that it said you could use. I would not use the muffin tin again. The difference is clear, no? And the bottoms of those cooked in the muffin tin were burnt.
I used my normal flour mix from my canister, which is a mix of all purpose, whole wheat white and oat. I also did not cook the full time at 425. I took off 3 or minutes because it was getting too brown.
Seriously though, these are sooooo easy! Enjoy! Thank you to Paula and Amy for hosting. Clink on the link for the recipe!