Homemade Bread

This is new for me.  This past month I’ve started baking bread.  A simple loaf for sandwiches or to serve along side dinner. I’m not saying this is the best bread I’ve ever eaten, or that suddenly I am a bread making pro.  But as a newbie, I’m very happy with the outcome and my family loves it. I’m learning how to tweak things (i.e more flour, less sugar), and each time, my bread’s a tad better then before.  For the most part, I’ve stopped buying bread from the store (unless it’s pumpernickel). This dough takes only minutes to prepare.  I let it rise once or twice depending on when I want to serve it.  Either way has worked just fine.

3+ cups of flour (I start with three and add more until I get a consistency that feels good).

1.25+ cups of warm water (I put in a little at a time until the dough feels smooth and workable)

1 packet yeast (I add it to the water first to dissolve)

Bit of sugar (I use 2 large pinches)

Bit of salt (I use 1 large pinch)

I prefer to work the dough by hand.  That way I know exactly how much flour vs water I need.

After placing the dough in a bowl to rise, I leave it be for at least an hour.  If I’m not in a hurry, after the first rising, I’ll work the dough back into a ball and let it rise one more time.

I rub it with a little extra virgin olive oil and sprinkle with a touch of kosher salt.  A few slits across the top and it’s ready to bake.

I use a baking sheet lined with parchment.  My oven is set for 375 and the bread cooks for about 40 minutes.  It’s not a large, fancy loaf. And the shape is not perfect. But it makes my home smell amazing (and it tastes good too).

calamari, simply fried

2 pounds of calamari cut into strips, tentacles left whole, soaked in milk for a while. There are different opinions about this step — I like to soak the calamari for about 30 minutes to an hour. It might just be a habit, but I do find it makes for a tender outcome and helps the batter to stick.

1 cup flour, 1 cup corn meal mixed together. Seasoned simply with salt and pepper.

Fried in canola oil for about 1 minute. I use canola oil because I always have it on hand.

Drain and serve with your favorite accompaniment.

I also made a quick side of haricot verts. Sautéed briefly with garlic, they hold a nice crunch and work surprisingly well with this dish.

No one missed the fries.

~tsp

Brussels Sprouts – pt 2

Note to self. Next time, make a double batch. See previous post.

“Brussels sprouts are really quite versatile.”

Well said, Yotam Ottolenghi. In fact, these versatile gems are on the menu for tonight. I’m making a simple potato soup topped with crispy brussels sprouts. Easy, delicious, satisfying.  Later in the week, I’ll be serving them raw.  Sliced thin and mixed with kale, frisee, and radicchio to make an attractive winter salad.  And don’t forget about these little cruciferous beauties for breakfast.  A household favorite is to save leftover roasted sprouts and serve them under eggs your way the next morning.

There’s no shortage of recipes out there, so simply find one that suits your needs and your palate.

~tsp