When I got back from Santa Barbara (left SC to visit boyfriend is SB this weekend, oh my)
I wanted to make bread so I could eat something tomorrow.
Justin had invited me over for some creamy mushroom sauced noodles, and before I trekked up the stairs to his house, I made a little ball of bread dough to let rise for a few hours while I ate pasta, pretended to do math homework, and watched the food network.
Then I came back, finished math homework, got ready for bed and...
remembered about the dough.
So, I went into the kitchen and baked up a baby loaf of bread for myself, while thinking "I will be regretting this when getting up for bio at 8 am tomorrow.."
Here's the recipe. The loaf in the picture is half of this recipe. I obtained this recipe at the summer camp I worked at last summer and every once in a while, make a tiny loaf for myself when I don't have bread or don't have money to get bread, but have flour and yeast. I made my baby loaf with thyme, sea salt, and cracked pepper mixed in the dough. After I rolled out the loaf, I covered it in olive oil and sprinkled the top with more sea salt, cracked pepper and thyme. This recipe is extremely versatile, so feel free to experiment. Sometimes, I'll make it with whole wheat flour or half whole wheat and half all-purpose and I've even made it sweet by adding more sugar into it, or I'll make a "breakfast bread" by adding raisins and cinnamon to it. Be creative and adventurous!
Camp Bread:
Basic Ingredients:
2 1/2 cups flour
1 cup water
1 tsp yeast
1 tsp salt
1 tsp brown sugar or honey
Preheat oven to 350 deg. F.
Mix yeast and warm water in a bowl. Let it sit for about 2 minutes.
Add flour, salt, sugar/honey and whatever else you want.
Let it rise for about an hour in a covered bowl. (I normally just stick a pie pan on top of my mixing bowl)
Roll out dough and place on baking sheet.
Bake for 30 minutes.
Eat.
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