Since I started baking my own bread, my dining standards have improved.
While I'm still not astute enough to judge if a scallop is perfectly seared, or if a roasted broccoli salad has too much oil or too little sea salt, I feel confident in my ability to assess the quality of a bread basket or the depth of a dessert menu.
When dining and offered a plate of freshly baked rolls, I smile. I pull off a piece of crust, I let it melt on my tongue, and I savor each yeasty bite. Needless to say, I don't take well to stale breadsticks or over-processed sandwich loaves.
This past weekend, Ryan and I met some of our friends at a breakfast cafe in Austin. The sun was shining, it was a balmy 65 degrees, and the cups of coffee were flowing. I ordered poached eggs and seven‐grain toast, looking forward to biting into a thick, wholesome piece of bread, full of grains and nuts.
I am sad to say, I was disappointed.
While my poached eggs were perfect, my toast was lackluster. I took one look at the generic slices on my plate and knew a big bag of grocery store bread sat next to the toaster in the cafe's kitchen.
Thankfully, a slather of jam, good company and henhouse eggs made up for my less than ideal morning grain. But as we drove home, I talked to Ryan about how much better the experience would have been with freshly baked bread.
While I'm still not astute enough to judge if a scallop is perfectly seared, or if a roasted broccoli salad has too much oil or too little sea salt, I feel confident in my ability to assess the quality of a bread basket or the depth of a dessert menu.
When dining and offered a plate of freshly baked rolls, I smile. I pull off a piece of crust, I let it melt on my tongue, and I savor each yeasty bite. Needless to say, I don't take well to stale breadsticks or over-processed sandwich loaves.
This past weekend, Ryan and I met some of our friends at a breakfast cafe in Austin. The sun was shining, it was a balmy 65 degrees, and the cups of coffee were flowing. I ordered poached eggs and seven‐grain toast, looking forward to biting into a thick, wholesome piece of bread, full of grains and nuts.
I am sad to say, I was disappointed.
While my poached eggs were perfect, my toast was lackluster. I took one look at the generic slices on my plate and knew a big bag of grocery store bread sat next to the toaster in the cafe's kitchen.
Thankfully, a slather of jam, good company and henhouse eggs made up for my less than ideal morning grain. But as we drove home, I talked to Ryan about how much better the experience would have been with freshly baked bread.
One of the things I love about my husband is his love for sandwiches. For over five years, I've watched Ryan make and consume sandwich after sandwich.
When we started dating: deli ham, salami, provolone cheese, mayo and mustard.
All layered in between two slices of store-bought white bread
After almost two years of marriage: tempeh, red pepper hummus, tomato, zucchini, deli brown mustard and mozzarella cheese.
All layered in between two slices of homemade wheat bread.
I like to think I've rubbed off on him in more ways than one.
Each night, as I type on my computer and sip on a tall mug of tea, I observe Ryan make his sandwiches. By the time he's pressing the zip-loc bag closed, we're both salivating. Thank goodness for the heels of bread loaves and a jar of peanut butter.
I made these hoagies for Ryan's sandwiches last week. They are large, hearty and flavorful. The sweetness of the honey, the crunch of the sunflower seeds, and the moistness of the crumb makes this roll something special.
I only wish I could have had something similar at breakfast on Sunday. Next weekend, I suppose we'll just have to bake our own bread and poach our own eggs for brunch. And considering my current love affair with the kitchen, I don't mind that at all.
When we started dating: deli ham, salami, provolone cheese, mayo and mustard.
All layered in between two slices of store-bought white bread
After almost two years of marriage: tempeh, red pepper hummus, tomato, zucchini, deli brown mustard and mozzarella cheese.
All layered in between two slices of homemade wheat bread.
I like to think I've rubbed off on him in more ways than one.
Each night, as I type on my computer and sip on a tall mug of tea, I observe Ryan make his sandwiches. By the time he's pressing the zip-loc bag closed, we're both salivating. Thank goodness for the heels of bread loaves and a jar of peanut butter.
I made these hoagies for Ryan's sandwiches last week. They are large, hearty and flavorful. The sweetness of the honey, the crunch of the sunflower seeds, and the moistness of the crumb makes this roll something special.
I only wish I could have had something similar at breakfast on Sunday. Next weekend, I suppose we'll just have to bake our own bread and poach our own eggs for brunch. And considering my current love affair with the kitchen, I don't mind that at all.
Wheat Hoagie Rolls
1 cup warm water
1 tsp sugar
2 1/2 tsp active dry yeast
1 egg
1/4 cup honey
1/4 cup butter (melted and cooled)
1/2 TBSP salt
2 cups bread flour
2 cups whole wheat flour
A handful of sunflower seeds (if desired)
1. In a small bowl, combine your warm water, sugar and yeast. Allow to proof for ten minutes.
2. In a large bowl, combine your yeast mixture, egg, honey, butter, salt and flour. Using the dough hook on your stand mixer, mix until combined. Continue to knead with dough hook or remove to a slightly floured surface to knead by hand. Add more water or flour, if necessary. If using a stand mixer, the dough should stick slightly to the bottom of the bowl but not the sides. Knead for 8 minutes or until dough is smooth and elastic.
3. Place dough in a greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled in size.
4. Divide dough into eight equal sections and form into rolls (the shape is up to you!). Place rolls on a cookie sheet lined with parchment paper, spray with cooking oil, cover with plastic wrap, and allow to rise for an additional 40-60 minutes.
5. If desired, brush rolls lightly with egg wash and sprinkle with sunflower seeds, if desired. Bake in a preheated 350 degree oven for 20-25 minutes, or until golden brown. Allow to cool for at least one hour before eating.
Always,
Monet
Anecdotes and Apple Cores
1 cup warm water
1 tsp sugar
2 1/2 tsp active dry yeast
1 egg
1/4 cup honey
1/4 cup butter (melted and cooled)
1/2 TBSP salt
2 cups bread flour
2 cups whole wheat flour
A handful of sunflower seeds (if desired)
1. In a small bowl, combine your warm water, sugar and yeast. Allow to proof for ten minutes.
2. In a large bowl, combine your yeast mixture, egg, honey, butter, salt and flour. Using the dough hook on your stand mixer, mix until combined. Continue to knead with dough hook or remove to a slightly floured surface to knead by hand. Add more water or flour, if necessary. If using a stand mixer, the dough should stick slightly to the bottom of the bowl but not the sides. Knead for 8 minutes or until dough is smooth and elastic.
3. Place dough in a greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled in size.
4. Divide dough into eight equal sections and form into rolls (the shape is up to you!). Place rolls on a cookie sheet lined with parchment paper, spray with cooking oil, cover with plastic wrap, and allow to rise for an additional 40-60 minutes.
5. If desired, brush rolls lightly with egg wash and sprinkle with sunflower seeds, if desired. Bake in a preheated 350 degree oven for 20-25 minutes, or until golden brown. Allow to cool for at least one hour before eating.
Always,
Monet
Anecdotes and Apple Cores
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