These Five Six Words I’ll Swear to You

Good Friend A recently asked me if I considered myself an introvert or extrovert. A mental montage packed itself into the seconds before my reply. The first was of Summer Nights 2010 – Me, perspiring in my un-air-conditioned apartment. Thanks be to God that no one is available to bear witness to my hot mess during the hottest summer in NYC history. The second was of Corporate Tiffany (Jun-Aug ’10) – Me, sporadically bringing my office-mates loneliness-induced baked goods, and some snippy attitude. I have no doubt that the latter is correlated with the former. If being re-charged means a more positive perspective, introversion is not the way for me.

Enter Good Friend B. We’ve probably seen each other no more than an average of once per year over 13 years, although seeing each other has never been why we remain such good friends. We’re similar sums who help each other refine the parts that need it. She recently stayed over at my apartment to be my sous chef/photographer, and while we waited for that loaf to rise, we recovered some memories via Facebook, and mulled over what’s to come over some wine (hint: zoom in on photo 9). I always thought that cooking and baking was time better spent alone, but having her there was wonderful. I am much better off sharing that time with her, and, of course, having her as my friend.

H – In the poor, yet heartfelt, grammar of Jon Bon Jovi, these five words I’ll swear to you — I’ll be there for you. Thank you for showing me that baking bread can be just as good as breaking bread. Congratulations on what is to come on, and after, October 9.

100% Whole Wheat Bread

recipe adapted from ericalea at tastykitchen

Yield: 1 loaf of bread

Active time: 30 minutes; Rising times: 1hr 20 minutes; Baking time:45 minutes

Ingredients:
1½ tsp active dry yeast
1½ cups warm water (100°-110°)
2 tbsp molasses
3 tbsp olive oil
3½ cups whole wheat flour
1 tbsp vital wheat gluten
1½ tsp salt
1 large egg
1 tbsp heavy cream
¼ cup rolled oats

Instructions:

1. In a large bowl, mix the water and molasses; microwave for about 40 seconds, until it reaches the right temperature; sprinkle the yeast over the liquid and let it proof for 10 minutes; once it has proofed, add the olive oil
2. In a medium bowl, mix together the whole wheat flour, salt, and vital wheat gluten
3. Add the dry ingredients to the bowl of liquids, and stir until well-mixed; cover for 20 minutes
4. Knead the dough for 10 minutes until smooth
5. Place the dough into a lightly-oiled container, flipping the dough around until the entire surface area has a bit of oil on it; cover and let it double at room temperature
6. Pre-heat oven to 350°
7. Take out the dough and gently flatten it to the size of a piece of printer paper; roll it from one short end to the other, keeping the surface area taut; seal up the edges with your fingers; place into a lightly-oiled 8½ x 4½ loaf pan; lightly-oil the top of the loaf, and cover with a piece of plastic wrap; let it almost double in size at room temperature
8. Mix the egg with the cream, and add a pinch of salt; brush dough with egg mixture, and sprinkle with oats
9. Bake for 45 minutes; put it on a cooling rack for two hours before slicing

Tagged with: bread • friends • musings
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