Anyone else want to scream if you have to eat one more root vegetable for dinner? Me too. I am having to get real creative. 3 more months until we’ll be up to our ears in asparagus.
- Monday was bulgar burgers which were unreal- flavored with tahini and soy sauce, enjoyed with 1/2 a perfect avocado, a giant fluffy bun, cheese, a ketchup bath, and a bud light.
- Tuesday, cornbread and black bean soup with sun dried tomatoes and cilantro… the secret ingredient? bean juice. (And next time maybe bean-o). It took about 25 minutes to make, very easy.
- Wednesday, peanut noodles with tofu and carrot broccoli salad. Creamy, salty, perfect for lunch leftovers.
If you are feeling left out, just buy the cookbook. It totally busted my root vegetable blues. I have got my eye on a vegetable cheddar soup, and the Greek orzo salad with white beans I made last week was nothing short of divine.
Favorite for toasting oatmeal bread is adapted from the book “Artisan Bread in 5 minutes a day”. I have tried several loaves from this book but like this one the best. They have recipes for a standard boule or french bread loaves that are also knead free but I find the baguettes I can get from Red Hen Baking Company here in VT are too dreamy to pass up.
Favorite for toasting oatmeal bread is perfect sliced thick for breakfast with butter and jam or sliced thinner for a turkey, apple and brie sandwich.
Favorite for Toasting Oatmeal Bread
Inspired by and adapted from “Artisan Bread in 5 Minutes a Day”
1 3/4 cup warm water (about 105 degrees F)
1 cup whole milk, warmed slightly, enough to loose the chill of the fridge
1/2 cup honey
1 1/2 Tablespoons yeast (two packets)
3/4 Tablespoon table salt
1/4 Cup vegetable oil
1/2 Cup oat bran
1/3 Cup wheat bran
1 1/2 Cups rolled oats
1/2 Cup whole wheat flour (2 ounces)
4 1/4 Cups all purpose flour (18-19 ounces)
1. In a large bowl or the bowl of a standard mixer, mix the water, milk, honey, yeast, salt and oil. In another bowl, mix the dry ingredients. Add the dry ingredients to the wet and mix by hand or by using the dough hook attachment on your mixer until all the dry ingredients are incorporated. The dough will look sticky and chunky like a good hearty bowl of oatmeal. Cover the dough with plastic wrap or a damp dish towel and allow it to rest at room temperature for 2 hours. (If your house is particularly chilly, allow it to rest a bit longer.)
2. After two hours, you can either put the dough in the fridge and bake it at a later time, it will stay fresh for about 5 days, or proceed to baking. The dough is easier to work with when it has been chilled, but requires a longer second rise in the loaf pans. I usually bake my loaves right away.
Pull out 2-3 loaf pans (depending on what sizes you have) and grease them well. I like to use one large loaf and one medium loaf. Dust flour onto a large cutting board or counter top and dump the dough from the bowl onto the flour. Based on the size and number of loaf pans you have, cut the dough into proportionally sized pieces. Dip your fingers in flour as you are working with the dough to prevent sticking. You can dust flour on the top of the dough as well.
Once you have your dough cut into 2 or 3 pieces, encourage your sections of dough into a rectangular shape by patting and pressing the dough gently as needed. The photos above should be of guidance to you. To form the loaf it works best if you fold the long edges in first followed by folding the ends under. With well floured hands, scoop up your folded dough and flip it over into the loaf pan- all of the folded edges should be on the bottom of the loaf. Repeat with your other pieces of dough. Note: This dough is so forgiving that you could probably plop it in the loaf pans without shaping it and it would rise just fine.
Cover the prepared loaves with plastic wrap or a damp towel and allow to rise for a second time at room temperature for 50 minutes. If your dough has been stored in the fridge for any length of time, rise your loaves for about a hour and a half, until they have doubled in size.
3. When the loaves have risen, preheat the oven to 350 degrees. Gently place the loaves into the oven and shut the door. Bake until they are nicely browned on top, 45 to 50 minutes and register about 200 degrees on a thermometer.
Once fully baked, take loaves from the oven and sliding a knife around the edges of the pan, remove the bread from the pan. Allow to cool at least 20 minutes before slicing. Enjoy!