Wednesday, July 7, 2010

A few things

I applied to a job opportunity in Rowlett, Texas today. I kinda really hope I get it. It'll mess things up a bit (i.e. Randy and I will probably live apart for a while), but we're young enough for things to be a little messy. Moving is never convenient, so why should I expect it to be now? I'm ready to take a job that I love for a salary that I love. It's out there, I just have to move to get there.

Yesterday I spent almost all day baking yummy things, like focaccia, honey wheat bread, and burnt sugar custard. If you're interested, I've posted some of the recipes for you to share with your family :)

Rosemary Focaccia
4 c. white bread flour
1 tbsp. instant dry yeast
1 tsp. salt (plus more to add to bread in final stages)
3 tbsp sprigs fresh rosemary
5 tbsp. olive oil

Put the flour & yeast in a large bowl with 1 tsp. salt. Stir in the 3 tbsp of oil and 2 cups of lukewarm water. Mix until the dough is soft, adding a little more water if the dough feels dry.

Turn the dough out on a lightly floured surface and knead for about 10 minutes, until smooth and elastic. Put in a lightly greased bowl & cover with plastic wrap. Leave in a warm place for about 1 hour, until doubled in size

Preheat the over to 400 degrees. Turn out the dough on a floured surface and cut in half. Roll out each half until 10 inches round. Transfer to a greased baking sheet, cover lightly with plastic wrap/towel for 20 minute, until risen.

Press your fingers into the dough to make deep holes all over. Stick the fresh sprigs of rosemary in the holes, cover in sea salt. Sprinkle with water to keep the crust moist and bake for 25 minutes, until lightly golden. Remove from the oven and drizzle with the remaining olive oil. Transfer to a wire rack to cool.

Wheat & Honey Bread (made in a breadmaker)
1 package yeast
3/4 c. whole wheat flour
2 1/2 c. bread flour
1 tsp. salt
2 tbsp. honey
1 egg
1 c. plus 1 tbsp. warm water

Put all ingredients in breadmaker according to company settings (usually wet ingredients first). Set breadmaker to dough cycle. After dough cycle is complete, shape dough to desired shape (note: makes enough for 2 french bread-type loaves). Let rise for 20 or so minutes. Bake at 350 degrees until golden.