Saturday, August 6, 2011

Not So Lazy Saturday

I had a deceivingly short list of things to do today. Take some three week portraits of Dahlia, bake some bread, finish up an encapsulation project and deliver the capsules to the client, and then laze around the house with family some. Maybe take a nap. So, yeah.. about that plan...

We used up the last of the spring potatoes, which brought to my attention that we were out of a number of things. I knew we were out of bread, thus the plan to bake some, but I've not yet figured out how to whip up aged cheddar in an afternoon, grow coffee in our climate, or successfully milk a goat that needs to be freshened, so a trip to the Farmer's Market joined the list. The last few potatoes were delicious though.


Then I remembered my soft box light was visiting a family member, and I would need to go get it if I wanted to take the portraits I had planned. Determined to get that done today (it didn't happen), that got added to the list. By the time the bread got baked, the capsules were ready to go, and my light was loaded in the back of our car, a massive thunderstorm had rolled in.

After waiting for the storm to pass, wading through traffic because I failed to consider that the storm I was hoping would pass by was going the same direction we needed to go, picking up some supplies from the market, and getting back to our side of town, it was after 9pm by the time we were all home and the car unloaded. So much for my lazy day. At least my client got their capsules on schedule and my little helper and I got the bread baked.




Simple Sandwich Bread
This is a pretty basic, straightforward bread recipe that makes a semi-dense, but nice, soft, and moist sandwich bread. It's not the healthiest recipe in the world with the all purpose flour, but it gets the job done for a quick lunch solution.

2 cups warm water
1/2 cup sugar
1 packet active dry yeast
1 teaspoon salt
1/4 cup coconut oil (you could substitute another oil, but coconut makes it wonderfully moist without being crumbly)
6 cups all purpose flour

Directions:
Stir sugar into water, then add yeast. Let it sit until yeast is foamy.

Add salt and oil. Oil should be liquid. If room temperature is under 77 F, you may need to run the oil container under warm water to bring it to a liquid temperature.

Slowly add flour, working it into the mix. Knead until smooth after all flour is added, then cover with a damp cloth and let it rest for roughly an hour, or until dough ball has doubled in size.

Punch dough dough and knead lightly, then divide into two halves. Shape into loaves and place each in a loaf pan.

Begin preheating oven to 350 F while letting dough rest under a damp cloth. Let dough rise for 30 minutes before placing in oven to bake.

Bake for 30 minutes.

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