Going into 2019, I knew I wanted to make some changes to my everyday life. Some of these changes included more physical activity, a period of detox and some food changes, but overall I think my main focus is becoming more self-sustainable. This is fairly broad but to me it means making more of my own food, or growing it, and depending less on the idea that I have to spend money to take care of myself. This also ties in with the idea of sustainability, such as reusing items, buying less, and contributing less to our growing garbage problem. Basically, I want to buck societal norms and get back to a simpler way of life. Maybe I’ll do another post on my reasoning and inspiration behind this entirely, but for now let’s just stick to one point specifically.
One of my main resolutions for 2019 is to become more self-sustainable with my food. This includes making more of my own items from scratch, such as breads, sauces, jellies etc., as well as growing a larger garden than I did last year. Obviously with it being January, starting the garden is a couple months away, so to keep myself busy until then, I’ve been learning how to make things that I can do inside away from the blustery weather. My favorite of these so far is bread. Bread is one of those things that I think makes a kitchen feel homey and inviting. The smell, the process and the feeling of being able to create something so simple and yet so widely consumed is very special to me. I remember my mom making bread and rolls and pastries and thinking that she must possess some kind of magic to be able to create things that were even better than store bought. As I got older, I seriously thought that I needed some kind of special training or voodoo to be able to accomplish the same thing. The whole process seemed so complicated. The yeast rising, the kneading, the rolling – it all felt so out of reach. What if I messed up? What if my bread didn’t rise? What if I fail? It seems very dramatic, I know, but I do feel like this is the stigma around bread (or dough in general)! Finally, I mustered the courage to give it a shot, and I’m happy to report that tasty baked goods aren’t just for those with fairy dust. With no tricks up my sleeve, and no magic bread-wand, I am able to confidently create warm loaves of bread that make my house smell as if a bakery exploded in my kitchen.
The most difficult part of making bread, I think, is the time consumed to create it. It’s not like making cookies where prep time takes 20 minutes and you bake each batch for 8 minutes and voila! – cookies for everyone! It’s at least a 2-3 hour process because of the rising times. Now, don’t get me wrong, waiting for dough to rise is not difficult in the slightest. You literally do nothing but wait (which for those of us without patience can be quite trying). With a stand mixer, your job is even easier. Pour contents into mixer, wait; pull contents out of mixer, wait; put contents into oven, wait. OK, so maybe it’s not THAT simple, but it’s close. This bread recipe is one of the first that I’ve tried that isn’t a “30 Minute Roll” or a quick bread recipe (like banana or pumpkin). The first time I attempted it, I doubled the recipe and was able to give one loaf away. The bread was good, don’t get me wrong, but it was a little more dense than I had hoped it would be. So, for my second try, I did only one loaf and I tweaked the recipe a bit to what I thought might provide a better outcome. And boy, was I pleased when my fragrant and golden brown loaf was ready to come out of the oven. Not only did it smell divine, it looked like one of the prettiest things I’ve ever been able to bake. As I pulled it out and checked it for done-ness (a fully baked loaf of bread should sound hollow when you tap on it) I think my eyes may have welled up a bit, like I was holding my very own baby for this first time. It was perfect. I slathered the baby in melted butter and waiting for it to cool a bit before digging in. OK, comparing the bread to a baby now sounds wrong… and quite gross. Anywho, I paired this perfect loaf with my Vegan “Chicken” Noodle Soup and could not have been happier with the results. It was light, it was buttery and filled with carby, bready goodness.
I guess what I’m getting at here, is if I can make bread, so can you. You’d be surprised at how much money it could save you versus buying bread at the store. We’ve used this bread now for french toast, dipping and just for snacking, but I think it could also be used for sandwiches, homemade croutons, bread pudding and pretty much anything else. And money isn’t the only thing you’re saving. Think of all the plastic wrapping and those little plastic bread clips and zip ties you aren’t throwing away. I like to keep my homemade bread in a small paper bag on the counter, but I’ve also heard you can wrap it in foil or make fabric bread bags (which I may do with some fabric scraps in the future). So cast your doubts aside and get your butt in the kitchen. You don’t need any special skills or bread fairy dust for this recipe, just a few hours to wait for the dough to rise and a bit of optimism.
Do you like to make your own bread? What are your favorite recipes? And what are some ways that you try to make your home more self-sustainable?
<b>Easy French Bread</b>
1 packet of active dry yeast
2 Tbsp sugar
1 cup warm water (for yeast activation)
3 cups all-purpose flour
1 tsp salt
1 Tbsp vegetable oil, plus more for coating large bowl
- Dissolve sugar in warm water. Once sugar is mostly dissolved, add yeast and let sit for 5-10 minutes or until foamy.
- Once foamy, add the salt, vegetable oil and half of the flour. Stir to combine (I use my stand mixer with a dough hook throughout this whole process).
- Add the rest of the flour and mix until a dough ball forms. I let this knead in the mixer for about 4-6 minutes.
- Coat a large bowl with vegetable oil and place dough ball inside to rise. Cover bowl with plastic wrap or a dish towel to keep any drafts out. Let sit for 1 hour or until doubled in size.
- Once doubled, remove dough and work with your hands for a few minutes. Stretch it out in a rectangular shape and roll into a loaf, folding the ends under to create the rounded edges.
- Place on a baking sheet lined with parchment or a silicon baking sheet and let rise for another hour. At this point I like to slice little lines into the top of my loaf. Some people wait until the rising time is complete – to each their own, do what makes you happy. I like my lines to be smaller so that’s why I do it before.
- After the hour is up, preheat your oven to 375°F and bake for 25 minutes.
- Enjoy the smell coming from your oven and prepare for goodness.
- Once the bread has finished baking (tap to ensure that it’s done), remove from the oven and brush melted butter over the top. Move to a cooling rack and let rest before slicing.
- Pat yourself on the back, because you just made your very own French bread! Well done!