What’s the old adage… When life hands you lemons, make lemonade?!? That’s kinda how today is…
We had plans for a fun day with friends and Victor threw his back out last night. Not good. And definitely not up for an hour drive in the car.
Now having to plan a couple of meals I wasn’t planning on cooking, I took stock of the larder; plenty of food, lots of sandwich-fixin’s – but no bread. My choice was to drive the mile to the grocery store and buy a loaf – or bake some. It’s not everyone who will think it’s easier to bake a loaf of bread than run to the store, but, for me, not having to deal with a grocery store on a Saturday is a good thing. Besides, have you ever looked at the ingredient list on a basic loaf of grocery store bread?!? Yuck.
So out came Mom’s trusty cook book.
She had a recipe for a basic wheat bread that I default to whenever I want a quick couple of loaves. It is really good, really easy, and pretty quick to pull together. I really haven’t been making a lot of loaves of bread, lately. They have been mostly free-form rustic breads. I thought it time to break out the loaf pans and have at it.
The recipe calls for two loaves and I knew we’d never go through them before it went stale, so I decided one loaf and a few rolls would work.
I started the process, went to get the whole wheat flour – and noticed there wasn’t any! I had rye, buckwheat, graham, whole wheat pastry, and unbleached cake, all-purpose, and bread flours. No whole wheat. Whole wheat bread became white bread. I’ll live with it.
I followed the recipe as written, except I used the bread flour and omitted the egg.
I baked the rolls for about 20 minutes and the bread for maybe 38 minutes. It also rose a lot faster today than usual – white flour will generally rise quicker than a more-dense wheat, anyway – but it’s hot and muggy outside… the perfect summer proofing box.
It all came out great. Perfectly light, really flavorful, lots of body – and the long rolls were perfect for leftover sausage and peppers.