I don't know if it's because it's SUPPOSED TO BE WARM SPRING WEATHER NOW and it's not so my body wants to go back into hibernating mode and fatten up, or because my body is spending extra fuel to make milk for Sloane, or because it is so hard to find consistently awesome reasonably-priced fruit during these winter days - which is usually my jam....whatever it is, it seems like I am always ravenously hungry. And that hunger has been particularly keen on hearty greens and hearty breads. As I type, I am remembering the too many servings of collared greens I shoveled down at a friend's the other night, while currently craving a tall glass of kale and apple juice.
And breads. Specifically, the hearty, chewy kind. I've been making this super easy cheddar cheese bread whenever I get the chance. I've all of a sudden been eyeballing my bread machine which has not been touched since we moved to the new house, and daydreaming about a dark chewy loaf that has nuts and raisins inside of it. The other day I polished off a bagel (a really soft, chewy, nine-grain bagel with honey almond cream cheese..mmm) in about a minute, felt sure that I must need another, and doubly resolved to try this bagel recipe at home, but maybe with some oats. And I'm all worked up and excited to try this high-protein roll recipe that my friend just posted. I'm already in love with the idea of a hearty bread that has protein and different kinds of seeds. Oh, the possibilities.
Dad made a loaf of bread last week with while wheat flour produced in Korea, which was the best one. We really enjoyed every morning of the week.
ReplyDeletei really recommend thinking about tending to some sourdough starter at home. it adds so much "good bread" flavor
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