Rosie started on this blog post two weeks ago today. During Hurricane Irene.
She wanted to show you how to make a delicious wheat bread in hurricane conditions, considering all the vagaries of bread bakery.
Let's go back in time a bit.
Let's go back to Saturday afternoon,
August 27, 2011
Two weeks ago.
Hurricane Irene is nipping at our nose.
I've battened the hatches.
Yes, the Hawthornes have hatches.
And we like to batten every chance we get.
We've done everything we can do to prepare.
All we have to do now is wait.
Wait for Irene.
Watch the willow branches breaking in the winds.
Watch the Leyland Cypresses taking a battering.
Watch the pines take a beating.
Watch the white caps in the canals.
Watch the rising water level.
WWRD?
What Would Rosie Do?
RWMB.
Rosie would make bread.
Just to see if she can.
Bread is a weird thing.
EVERYTHING affects it.
Your astrological sign.
The phase of the moon.
The tides.
Whether you are PMSing
or just happily post-menopausal.
The alignment of the planets.
The gentle tilt of the earth.
Everything.
But that's the fun part of bread.
Making bread is a favorite pastime of mine.
I love the feel of the dough.
I love working it.
I love the finished product.
I am not intimidated by bread.
I will take any opportunity to make bread
and challenge the elements.
What better element challenge than a hurricane?
Making bread during a hurricane, I thought,
would be tantamount to making meringues during a thunderstorm.
You definitely can NOT make meringue in humidity,
but I found that the bread was do-able.
Now, funny thing about the "recipe."
As I conjure up dishes,
I always jot down ingredients and amounts (kinda)
so I can actually give you something that works.
I could never find the recipe for my Hurricane Irene Wheat Bread. Apparently, I never wrote it down. Sometimes I forget things when I'm under Hurricane Pressure. Not a problem. Just use the basic ratios and give it a boost for the low pressure.
Don't worry.
It's all up here.
Rosie taps her head.
There is a basic ratio I use for bread that's kinda like
1 part water and 2+ parts flours.
Plural for the flours.
I use bread flour, whole wheat flour, and/or rye flour.
Combinations.
Whatever.
I like to experiment.
It would give me the greatest pleasure
if I received a comment
from one of my readers
who might have been influenced Rosie
to actually start a bread quest.
Please, someone.
Make bread.
Experience it.
Allow the pleasures of making, baking,
and partaking of bread with family and friends.
It's heartfelt.
Every loaf is different.
Every loaf is memorable.
Every loaf is a gift.
I make bread from the heart and hands.
I know when the dough is "right."
This takes practice.
It's enjoyable.
It's a learning experience.
One at which I gladly and gratefully grasp.
IF YOU'RE STILL WITH ME HERE,
I'M GOING TO GIVE YOU BREAD BASICS.
You must first learn the BASICS.
That's the science part.
I've already given you the heart part.
And the heart part is the most important part.
Right now, Rosie is going to give you
the Alton Brown Cliff Notes for making bread.
There are 7 Basic Ingredients for bread:
- Flour.
- Yeast
- Liquid
- Sugar
- Salt
- Butter
- Eggs
Don't let bread-making intimidate you.
Rosie's gonna make it real simple for you now.
Remember,
I'm baking bread during a HURRICANE.
Remember.
This is Hurricane Bread.
I'm giving it a bit of an extra boost
by the second pack of yeast
and the addition of vital wheat gluten.
Stir and wait.
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