I’m sitting here Sunday morning, hunkering down as the second snowpocalypse begins outside. I was up early, warming up the house with baking bread. Specifically, I was attempting to make buns, being once again discouraged by the mile-long list of ingredients in the store-bought varieties.
These appear to do the trick (we’ll be testing them out later today as they sandwich a black bean burger with sautéed onions and mushrooms), and they were super easy to make. I modified an existing recipe to work with the ingredients I had on hand. The recipe is as follows.
Combine and heat to about 120 degrees :
- 1/2 cup Fage
- 1/2 cup almond milk
- 1/2 cup water
- 3 Tbsp butter
Mix together in a separate bowl:
- 1 Tbsp active dry yeast
- 1 1/2 cups whole wheat flour
- 1 tsp salt
Then, add wet ingredients to dry ingredients, including 1 egg. Mix thoroughly, then slowly combine about 2 to 2 1/2 cups white flour and knead until dough is smooth and elastic (I used my KitchenAid stand mixer for about 2 minutes). Take dough and pull apart into 10 to 12 pieces, which you then roll into a ball then place, slightly flattened, on a baking sheet (or, in my case, a silpat covering a baking sheet). Let rise for 30 to 40 minutes and bake in a preheated 400 degree oven for 15 minutes (or until golden brown).
One of the biggest satisfactions of making food from scratch is the total control over the ingredients. I’m not sure why sandwich buns need high fructose corn syrup, or any of the other “enhancements.” These may not have the shelf life, but chances are they will be long gone before they expire.
Still on the topic of essentials, I’m happy to say my spinning wheel has been getting some use (not quite the 15-minutes a day I had hoped to accomplish in the new year), enough to finally finish some lovely 3-ply yarn.
This is spun from some handdyed Corriedale that Virginia picked up for me from cloudlover (at last year’s Shepherd’s Harvest festival). I navajo-plied the yarn, yielding approximately 370 yards from a little less than 5 ounces of roving. I believe a pair of socks are being planned with the yarn.
And, speaking of socks, Virginia has been working on several pair (as usual), one of the most recent are these:
Knit following one of Charlene Schurch’s four-stitch reticulated patterns in her book Sensational Knitted Socks. These are made with two colors of Jawoll “Aktion.”
Well, I’m off to make some lunch, and to draw in some energy for the piles of snow that will need to be shoveled over the course of the next 24 hours.