A "the house that jack built" sort of task.
My bread-making machine sits on the kitchen counter awaiting the ingredients; has been sitting ready for a few days. Each day I assert, today will be the day to make bread. The task is supremely simple - insert the blade into the 'pan' of the machine (a step I neglected on the last loaf, resulting in an interesting under-baked pile of lumpy flour), then fill the 'pan' with the listed ingredients in the designated order (in this case liquids first!, and yes, it matters). No mix, knead, let it rise, punch it down, let it rise... of pre-bread-machine bread making days. So what has delayed to project?
"Rabbit chasing" to use a term my sister coined - being distracted and pursuing a number of other and varying tasks.
Well, I am happy to report today is, in fact, the day of making fresh, homemade, from scratch, gluten-free /dairy free bread. Simple.
Except, when I began to review the recipe and gather ingredients, I realized that during the previous days since I first intended to make bread I had used up all the alternative to cow milk (almond this week). I could have given up the project right there. I could have delayed it yet another day. But no, I was determined to make the long anticipated bread!
So I scrounged around the kitchen thinking, "milk, milk, milk..." I did not want to use water (to flavorless and watery). So I put some almonds in water to soak, thinking, "I guess I will have to come back to this task later after all." Then I opened the fridge to put some other ingredient away, when I noticed the leftover brown rice. Ah-ha! I put the soft brown rice into my nutribullet with water and whirred it for a bit, viola - rice milk (bonus sans sweetener or preservatives!) The bread making is back on!
So one after the other I worked through the list of ingredients. In order to prepare the flour blend, I had to mill so amaranth and combine it with tapioca starch and oat flour (already milled). I ground some flax seed to for this hearty bread.
So, while I do use the bread machine, I also consider this bread 'from-scratch'. Only 45 more minutes until tasty baked goodness is ready to eat on this cool, grey, damp autumn day. Glad I have some apple butter ready.
"Rabbit chasing" to use a term my sister coined - being distracted and pursuing a number of other and varying tasks.
Well, I am happy to report today is, in fact, the day of making fresh, homemade, from scratch, gluten-free /dairy free bread. Simple.
Except, when I began to review the recipe and gather ingredients, I realized that during the previous days since I first intended to make bread I had used up all the alternative to cow milk (almond this week). I could have given up the project right there. I could have delayed it yet another day. But no, I was determined to make the long anticipated bread!
So I scrounged around the kitchen thinking, "milk, milk, milk..." I did not want to use water (to flavorless and watery). So I put some almonds in water to soak, thinking, "I guess I will have to come back to this task later after all." Then I opened the fridge to put some other ingredient away, when I noticed the leftover brown rice. Ah-ha! I put the soft brown rice into my nutribullet with water and whirred it for a bit, viola - rice milk (bonus sans sweetener or preservatives!) The bread making is back on!
So one after the other I worked through the list of ingredients. In order to prepare the flour blend, I had to mill so amaranth and combine it with tapioca starch and oat flour (already milled). I ground some flax seed to for this hearty bread.
So, while I do use the bread machine, I also consider this bread 'from-scratch'. Only 45 more minutes until tasty baked goodness is ready to eat on this cool, grey, damp autumn day. Glad I have some apple butter ready.
Comments
Post a Comment