another busy weekend when we we needed bread.
101 Cookbooks where I found the recipe. It rose slightly and made a small dense craggy loaf. We had a feast for dinner of bread spread with tofu cashew ricotta and accompanied by with leftover stew, and roasted vegetables.
Previously on Green Gourmet Giraffe:
One year ago: CC Bookshops, pretzel buns, burgers and corn salad
Two years ago: PPN Tofu-Ricotta, Zucchini and Pumpkin Lasagne
Three years ago: Chocolate cookies and pizza
Four years ago: PPN: Soy bombs with two tomato sauces
Heidi's Easy Little Bread
adapted from 101 Cookbooks
1 1/4 cups lukewarm water
2 teaspoons active dry yeast (one packet)
1 tablespoon honey (or other sweetener)
1 cup white bread flour
1 cup wholemeal plain flour
1 cup rolled oats
1 1/2 teaspoons sea salt
While the bread is rising, preheat oven to 180 C or 350 F. Bake bread for 35-40 minutes or until the crust is golden brown and pulling away from the side. Cool on a rack. Can eat warm or room temperature.
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