Some of the clinic profs had a shower for Lily and Greg Camet (bottom left of photo) at Chez Toby. The food came from Whole Foods. But I later used leftover green olive tapenade in some whole wheat bread, to great effect, as follows.
For the bread mix:
- 1 cup hot water
- 1 T. yeast
- 1 cup King Arthur Old Fashioned whole wheat bread
Mix this up until it looks like a slurry, then let it sit to develop the yeast flavor, while you take a small saucepan, add 1/2 cup wheatberry to 1 1/2 cups cold water, bring that to a boil, and let it simmer 3 minutes, then sit for an hour.
Then add to the bread mixture:
- 1 1/2 t. salt
- 1/4 t. baking soda
- 1/4 c. green olive tapenade (contains garbanzo beans, green olives, eggplant, tahini, red pepper)
- 1/2 cup eggbeaters, or 2 eggs
- 1/3 cup olive oil
- 1 small vidalia onion, chopt
- The soaked wheatberry
Mix this up, and add more flour. Once it gets pretty stiff, start kneading the mixture on a surface covered with more flour. Knead and add more flour as necessary until mixture looks pretty tight. Continue as with any bread. When the dough has risen twice, punch it down and put it in a loaf pan lined with parchment. Let it rise one last time, then cook it at 350 degrees for 32 minutes.
2 comments:
That sounds good. Too bad I don't make bread ...
It's a helluva lot easier with a bread machine that has a dough setting. Maybe someday when you have a little more counterspace you'll ask for one for Christmas. That King Arthur flour in the red and brown bag is really sweet. Don't know how they do it, unless they really work their sources as well as their distribution network.
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