Saturday, April 18, 2009

Delicious Saturday

The last of my tulips finally opened! (I think these are tulips? I had the bulbs left over and just planted them.) I love that they bloom in spurts instead of all at the same time. It also makes the anticipation last. After lounging around this morning, eating fried eggs and fruit and reading this week's chapter of God's Guidance (our Bible Study book), I went to the farmer's market downtown and bought (or I should say, Mom bought me) lots of veggies to cook up this week. Then I bought (me, not Mom this time) a new teapot! (One word? Two?) I saw it last weekend at Marshall's when I was there with friends and didn't get it. I went back because, of course, all week long after not getting it, I kept finding a million reasons why I HAD to have a teapot. It did make working on my thesis a lot more enjoyable.

Also, I ventured into my first experience of making our own bread. I was inspired by my friend this weekend, who doesn't buy bread anymore from the store, but makes it herself for everything! Sandwiches, toast, paired with butter, everything. It is much cheaper than buying bread every week and I will venture to say that it's healthier, since there are no perservatives and only a handful of ingredients. Very purist of us, if I do say so myself. That being said, you do have to have a 4 hour span to babysit it, though it is mostly just babysitting as the actual preparations do not take very long. I don't know if I'll continue to do this, but today, it was YUMMY!
I used the recipe on the back of the King Arthur's Flour (Traditional 100% Whole Wheat...the red and brown bag).
Classic 100% Whole Wheat Bread
2 1/2 teaspoons instant yeast or 1 packet of active dry yeast dissolved in 2 Tbl. water
1 1/3 c. lukewarm water
1/4 c. vegetable oil (I used canola because we don't have vegetable)
1/4 c. honey, molasses, or maple syrup (I used honey)
3 1/2 c. King Arthur Traditional Whole Wheat Flour
1/4 c. nonfat dried milk
1 1/4 teaspoons salt
Directions summarized:
1. Mix it all together in a large bowl until it pulls away from the edges.
2. Transfer dough to lightly greased surface, oil your hands, and knead for 6-8 minutes.
3. Transfer dough to lightly greased bowl, cover, and all to rise 60 minutes (or until puffy).
4. Transfer dough to lightly greased surface and shape into an 8 inch log.
5. Place the log in a lightly greased 8 1/2 x 4 1/2 in. loaf pan (I used 9 x 5...it's all I had)
6. Cover the pan loosely with lightly greased plastic wrap and allow to rise for 60 minutes (dough should rise a little over the edge of the loaf pan and spread out to touch the sides)
7. Bake at 350 degrees for 40 minutes, covering loosely with a tin foil tent after the first 20 minutes.
8. Turn out of pan immediately onto cooking rack.
9. Steal a piece and eat with butter while still warm!
It said to store it in a plastic bag to keep it fresh. Also, you can use a breadmaker or electronic mixer to knead if you wish. I saw it as an opportunity to get in a little exercise.


1 comment:

jennaleigh said...

Hey Emily! Your bread looks so yummy. I'm finishing a class on Monday and have a 2 week break before another class begins. An evening of bread making might just be in order:) Take care!