I have become far too blog lazy. Free moments have become few and far between. But here I am, it's 7:20 am, a time when only sitting in bed and pinterest cruising is allowed, unless of course, I have to work. As of late, I have been busting out pastries and the like at the Inn during the wee hours, and then hostessing in the evenings at a local restaurant. It has been nuts, my brain feels like mush by the time 11pm hits, but for some odd reason, I find enjoyment in all of it. I love my job at the Inn, I love whipping up sweets, but I'm generally holed up in a kitchen all day. My hostessing position allows me to meet new people, gab.. actual interactions with human beings!
The above was written weeks ago, or maybe even a whole month ago. ugh. I enjoyed the craziness of working two jobs at first, always having to be somewhere, commitments, an established routine. I should have realized it would eventually lead to a serious lack of sleep. Which then leads to a very grouchy and irritable Shiel who neglects such things as her blog. Well, lets just say I took a brief vacation. And now, I am back!
I am now working just one job. Just a five minute walk from my apartment, it's perfect. And I have three days off a week! Which means I have an excessive amount of time to cook and bake. These past few weeks I feel as though that's all I ever do, if I'm not prepping for dinner, or baking bread, I am most likely researching recipes or grocery shopping. While other ladies my age are out buying clothes and the like, I am buying pounds of butter, flour, and sugar.
Winter is settling in here. I find myself staying in bed longer in the mornings to avoid the cold, drinking more coffee for its warmth, and committing to a whole month of bikram yoga for its 105 degree heat that I crave during the chilly months. I hate saying it, I really do, but I hate the winters in Vermont. I was born and raised here, I should at least be somewhat accepting of them. But as each year passes, I have come to dislike them more and more. I cringe when I have to go outside, literally. But it's okay, because in reality, I can fill my kitchen with warmth and the smell of fresh bread, and, well, everyone loves fresh bread.
I recently found a wonderful recipe for your typical sandwich loaf. I toss some herbs in, and shit, it's tasty. A slab of bread is really a vessel for anything and everything. So today, I share with you this recipe. Go make bread, warm up your kitchen, especially if you're like me and refuse to believe winter is back already.
Rosemary (or any herb/spice) Sandwich Bread
Yields 1 loaf
2 teaspoons active dry yeast
1 cup (235 ml) warm milk
1/3 cup (80 ml) warm water
2 tablespoons freshly chopped rosemary (or 2 teaspoons dried rosemary, chopped)
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
1/4 cup (60 ml) olive oil
3 1/2 cups (445 grams) bread flour
In a large mixing bowl (or bowl of a stand mixer), sprinkle the yeast over the barely warm milk and water and allow to sit about 5-10 minutes until activated (looks frothy). Mix in the olive oil, rosemary, black pepper, and salt. Gradually add bread flour, mixing until the dough comes together. If the dough is too dry and will not come together, add small amounts of water until it does. Conversely, if the dough is too sticky, add flour until it becomes workable; however, do not add too much flour or the bread will become dense.
Turn out dough on a lightly floured surface and knead the dough for 7-10 minutes, or until elastic. Alternatively, using the dough hook on a stand mixer, knead the dough for 7-10 minutes, or until elastic. Cover dough with plastic wrap or a kitchen towel and let rise until doubled in a warm place, about 1 1/2 to 2 hours. Punch down the dough before turning out onto a lightly floured surface. Shape the dough into an even log and place in a lightly greased 9 x 5-inch loaf pan. Press dough down so it reaches the corners evenly. Cover with a kitchen towel and let rise for another 40-60 minutes until doubled.
Preheat oven to 350 degrees F (180 degrees C).
Sprinkle the top of the bread dough with salt, pepper, and rosemary, if desired. Bake for 40-50 minutes, or until bread is golden and sounds hollow when tapped. Remove from baking pan and allow to cool slightly before slicing and serving.
The above was written weeks ago, or maybe even a whole month ago. ugh. I enjoyed the craziness of working two jobs at first, always having to be somewhere, commitments, an established routine. I should have realized it would eventually lead to a serious lack of sleep. Which then leads to a very grouchy and irritable Shiel who neglects such things as her blog. Well, lets just say I took a brief vacation. And now, I am back!
I am now working just one job. Just a five minute walk from my apartment, it's perfect. And I have three days off a week! Which means I have an excessive amount of time to cook and bake. These past few weeks I feel as though that's all I ever do, if I'm not prepping for dinner, or baking bread, I am most likely researching recipes or grocery shopping. While other ladies my age are out buying clothes and the like, I am buying pounds of butter, flour, and sugar.
Winter is settling in here. I find myself staying in bed longer in the mornings to avoid the cold, drinking more coffee for its warmth, and committing to a whole month of bikram yoga for its 105 degree heat that I crave during the chilly months. I hate saying it, I really do, but I hate the winters in Vermont. I was born and raised here, I should at least be somewhat accepting of them. But as each year passes, I have come to dislike them more and more. I cringe when I have to go outside, literally. But it's okay, because in reality, I can fill my kitchen with warmth and the smell of fresh bread, and, well, everyone loves fresh bread.
I recently found a wonderful recipe for your typical sandwich loaf. I toss some herbs in, and shit, it's tasty. A slab of bread is really a vessel for anything and everything. So today, I share with you this recipe. Go make bread, warm up your kitchen, especially if you're like me and refuse to believe winter is back already.
Rosemary (or any herb/spice) Sandwich Bread
Yields 1 loaf
2 teaspoons active dry yeast
1 cup (235 ml) warm milk
1/3 cup (80 ml) warm water
2 tablespoons freshly chopped rosemary (or 2 teaspoons dried rosemary, chopped)
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
1/4 cup (60 ml) olive oil
3 1/2 cups (445 grams) bread flour
In a large mixing bowl (or bowl of a stand mixer), sprinkle the yeast over the barely warm milk and water and allow to sit about 5-10 minutes until activated (looks frothy). Mix in the olive oil, rosemary, black pepper, and salt. Gradually add bread flour, mixing until the dough comes together. If the dough is too dry and will not come together, add small amounts of water until it does. Conversely, if the dough is too sticky, add flour until it becomes workable; however, do not add too much flour or the bread will become dense.
Turn out dough on a lightly floured surface and knead the dough for 7-10 minutes, or until elastic. Alternatively, using the dough hook on a stand mixer, knead the dough for 7-10 minutes, or until elastic. Cover dough with plastic wrap or a kitchen towel and let rise until doubled in a warm place, about 1 1/2 to 2 hours. Punch down the dough before turning out onto a lightly floured surface. Shape the dough into an even log and place in a lightly greased 9 x 5-inch loaf pan. Press dough down so it reaches the corners evenly. Cover with a kitchen towel and let rise for another 40-60 minutes until doubled.
Preheat oven to 350 degrees F (180 degrees C).
Sprinkle the top of the bread dough with salt, pepper, and rosemary, if desired. Bake for 40-50 minutes, or until bread is golden and sounds hollow when tapped. Remove from baking pan and allow to cool slightly before slicing and serving.
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