Saturday, February 5, 2011

Bring in the Bread

Hey, abandoned, self-aggrandizing blog! Long time, no see.

Honestly, it's not that I make up great ideas for things and want the world to see, but I think there are 3 objectives:

1. I like trying new things!
2. I like taking pictures of these attempts that showcase the beauty and deliciousness.
3. I like to show the four people out there who see them that a non-culinary school college student can do the unthinkable! Life can be more than microwaveable macaroni and cheese or ramen noodles. (Which I hate anyways, so that's not even an option. I have expensive taste, it seems.)

One thing that I've always wanted to do is make my own, from-scratch bread. After spending extensive time in Bosnia-Hercegovina, I realized that bread straight out of an oven, made by people who do everything by hand and the same day that you eat it, tastes incomparably more satisfying and delicious. HFCS is so gross. While I am still in pursuit of a real somun recipe (I would do crazy things for some of the somun bread I had after rafting down the Neretva at the cabin, made by this awesome lady with her own recipe), I had to find something artisan-like and not too hard, because I like success on the first try, haha.

I found a really easy recipe here to try. The best breads are crusty and flavorful on the outside with a soft but hearty texture inside. Focaccia seems like a good way to do that! I didn't really change anything; I just brushed the top of the dough after it was done rising with olive oil, and sprinkled on some onion salt, rosemary, oregano, and basil. It would have been incredible with a little garlic powder and red onion rings baked into the top as well, but it's so easy and adaptable that you can just go wild with your dreams.

The inside was firm and hearty but still fluffy and good! Yep, I'm feeling it. Ten million points for ericalea for sharing this recipe with the world.

Yep, this is just flour and water and yeast and salt. It takes minimal effort. You can be stuck on pizza rolls every night and manage to make an edible loaf of this. Make some soup and this for dinner soon!