For my regular visitors, if you find that this blog hasn't been updating much lately, chances are pretty good I've been spending my writing energy on my companion blog. Feel free to pop over to Moving On, and see what else has been going on.

Wednesday, March 11, 2009

Smelling like home...

Well, we've been in our new home for almost 2 weeks now, and I'm finally making a post here!

We've been enjoying our new home, as well as getting used to its little quirks. We're on the 2nd and 3rd floors with one unit below us and one beside us. So why are we hearing footsteps above us? It's actually the neighbour's beside us, but the sound carries strangely, making it seem like there's people walking around in what is actually our insulation filled attic. *L*

One thing that's great about this place is that we FINALLY have more counter space!! Today, the girls and I took full advantage of it and had our first bread baking day in our new home. It's so nice to have a whole island counter to do the final kneading and shaping, rather than having to work around the mixer (I love my Kitchen Aide mixer's dough hook!)

We ended up doing three different versions of our basic bread dough recipe. Here's the ingredients list for 2 loaves.

1-2 Tbsp yeast
1-4 Tbsp sweetener
1/4 cup butter or oil (optional)
2 1/2 - 2 3/4 cups warm liquid
2 tsp salt
6-8 cups flour

For today, our first batch was basic white bread (I don't have any other type of flour at the moment) using honey for a sweetener and plain warm water for liquid. Our second batch included 1 cup steel cut rolled oats softened in 2 1/2 cups boiled water. We added an egg as well.

This is our third batch, just before it was set aside for the first rising. We used saffron (a few threads softened in a Tbsp of boiled water), milk and enough water to total 2 1/4 cups, olive oil, 2 eggs and a deep dark honey for the sweetener. I loved how satiny smooth this variation is.

We only have 4 loaf pans, which the first two batches will be baked in. This saffron bread will be made into shapes and baked on a cookie sheet.

We've put all three batches in their respective bowls in a sun spot on the couch. As soon as I finish this, we'll be able to shape the first batch into loaves for the second rising.

Soon, this place is going to be smelling like home.

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