Run & bread

Six miles with the brunch group this morning, with our attempt at a track workout thwarted by some sort of organized sporting event at the neighborhood junior high.  (On a Sunday morning!  Someone’s not in Texas anymore.)

The morning’s toast was the (approximately) the following recipe; jams were a concord grape (a backyard fruit in these parts; ours were from a friend’s vines) and batch #2 of the apple butter (a mix of scratch & dents from Woolf).

Bread for jamming [*]

(Two smallish loaves with a yellow, slightly gooey interior and medium-crunchy, flaky crust.)

  • 6c bread flour
  • 4t yeast
  • 1 c milk
  • 1/2 c water
  • 4t salt
  • 2 eggs
  • a splash of hunny

Beat eggs, add liquids, then 2c flour, then the other non-flour solids.  Mix.  Add flour until dough.  Knead.

First rise in the fridge, overnight.  Remove, split into 2 loaves, knead, loaf.  Second rise in a warmed oven (’tis the season).  Oven on to 400F (keep the bread inside while it’s warming) and bake to 195F interior.

[*] Seeded Pandora with “The Dap Kings” for an all-instrumental-funk stream while eating

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