I believe you have to try something several times before you can really say whether or not you like it.
Take spin class for example. The first time I went, it was hard. The second time, it was hard and humbling. But, I continued to go and soon was much more comfortable, confident and really started to enjoy myself!
Or traveling alone. While there’s a certain sense of adventure and excitement I feel each time I explore a foreign place alone, if I would have stopped after my first experiences filled with lost luggage, canceled flights, make-shift airport beds and literally being “lost in translation,” I would never have accumulated some of my most influential and positive memories.
The same goes for bread. The first times I tried cooking bread from scratch, it resembled rocks more than loaves. I never knew if the water was warm enough, if I had kneaded the dough long enough or how to tell when the inside was fully cooked. But after plenty of practice, frustration, failed attempts and more practice, I finally started to get more comfortable with the process.
While I’m still no expert, I can definitely tell the different between the texture, taste and cooking time of working with different ingredients. While I love making a hearty whole wheat and/or seeded bread, there is nothing that beats the soft, fluffy texture of baking with bread flour.
Tell me you’ll at least try making these once? After that, I know you’ll be hooked. 🙂
Oh yeah, and the black bean burgers are from The Daily Garnish. These are my absolute favorite veggie burgers. Here’s my own tip to keep your hands clean and the burgers an even size: use an ice cream scooper to place on the baking sheet and gently flatten with a fork.
I know many of you may be intimidated by using yeast, but I promise, that with a little bit of practice you will soon be feeling comfortable and amazed at the difference a loaf of warm homemade bread can have!
Adapted from The Fundamental Techniques of Classic Bread Making
Keywords: bake bread entree side vegetarian vegan
- 5 1/2 cups bread flour
- 2 1/3 cup warm water
- 3/4 tbs. salt
- 1 1/4 tsp. yeast
1. Combine bread flour and water and mix on low speed until blended. Set aside and let sit for 15 minutes.
2. Add the salt and yeast and mix on low speed for 5 minutes. Place in bowl lightly covered in oil (dough may be sticky, feel free to dust with additional flour but this is okay). Cover and set aside for 20 minutes. Uncover and punch-down dough. Cover and set aside 20 minutes. Uncover and punch-down dough again. Cover and set aside a third time for 20 minutes.
3. Finally, uncover and pinch-down dough. Cover and set aside for 2 hours (I let it sit for about 4 hours and it came out great).
4. About an hour before baking time, preheat oven to 450 degrees with baking stone in oven. Dust top of dough. shape into a ball and divide into 10-12 equal rolls, depending on desired size, placing on a lightly floured surface or baking mat.
5. Place on preheated baking stone, dusted in cornmeal. Bake for about 20 minutes, or until outside is golden brown. Serve and enjoy!
~What have you been uncomfortable to try but glad you stuck with?