I'm getting better at this bread-baking thing. Today's special: Light Wheat Bread, from Artisan Bread in Five Minutes a Day. Actually, I should call it "lightest" wheat bread, since there's only half a cup of whole wheat flour in my version of the recipe. Anyway, that's not the point. The point here is that you should get this book and make it your best friend in the kitchen. I keep an extra-large bin in the fridge, full of dough. No kneading, no mess. The best part is that it lasts for two weeks , and you don't even have to clean the bin out when it's empty. Just add more ingredients, and the leftover bits give the new batch a sourdough-like character.
The Mister would like you know that it makes a great pizza, too. Here's his specialty: Pesto Pizza, with feta and jalapenos. Delicious. I like how he shaped the crust.
So, now that bread's baked, I'm off to rustle up the rest of our dinner. I'm thinking a hearty soup with roasted fall vegetables, served in roasted pumpkin halves.
Yes.
