Note to Self:

Friday, December 2, 2011

Things That Can Be Carried on a Bike (#373)...plus two recipes.


Things on the bike: A canvas book bag containing two books; a cardboard box containing a just-kneaded batch of whole-wheat honey-oatmeal bread (see below for recipe), a small container of oatmeal, 2 pints of 3-bean soup with pork, 2 re-gifted coffee cups, and an extra pair of gloves (yes that's snow coming down and visible in the above picture; first of the year...late for this region).


Butternut Squash Bisque
Yield: 6 cups
2 tablespoons butter
1 small onion, peeled and diced
2 tablespoons flour
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon black pepper
2 pounds peeled and diced butternut squash
2 cups chicken stock
1 cup heavy cream

Melt the butter in a small pot over medium heat and add the onions. Sweat the onions over medium heat for 5 minutes or until they are translu­cent. Add the flour and stir over medium heat for 2 minutes. Stir in the sugar, cinnamon, allspice, nutmeg, salt, pepper, and diced pumpkin; sauté another minute. Add the stock and simmer for 15-20 minutes, or until the squash is very tender. Add the cream and simmer for 1 or 2 minutes longer. Puree in a blender or food processor. 

 
Whole Wheat Honey-Oatmeal Bread
Makes 2 loaves
6 cups whole wheat flour, divided
2 1/4 cups water, divided
1 cup oatmeal, plus additional for coating
1 cup plain yogurt
2 teaspoons kosher salt
1/4 cup olive oil
1/4 cup honey
3 teaspoons instant yeast, divided

Separate the ingredients in two bowls using this ratio: In one bowl combine 4 cups of flour, 1 1/4 cups water, along with all of the yogurt and salt. Stir it just until combined; cover with plastic wrap and set aside. In a second bowl, combine the remaining 2 cups flour and 1 cup water with 1 cup oatmeal, the olive oil, honey, and 2 teaspoons of yeast. Stir it just until combined; cover with plastic wrap and set aside. Allow the bowls to rest for at least an hour, but up to 12.

Add the remaining teaspoon yeast and the contents of both bowls to an upright electric mixer fitted with a dough hook. Knead the dough on medium speed for about 8 minutes, then cover with plastic wrap and allow to rise for one hour.

Transfer the dough to a work surface, cut it into two pieces, gently shape it into loaves. Dust the counter with extra oatmeal and roll the loaves in it, gently pressing oatmeal into the surface of the raw dough. Place the loaves into oiled loaf pans, cover with plastic wrap, and allow to rise for 45 minutes. Preheat an oven to 400F.

Bake the bread for about 30 minutes, or until golden brown and sounds hollow when tapped on. Remove the bread from their pans and allow to cool for 10 minutes before slicing.

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