Back in the Baking Game

I’ve found that there are a few types of things in life that people naturally categorize themselves into those who do and those who don’t.

For example: baking. When I was a child, my baking was limited to following directions on a ready-made mix box.  (By the way, did you know you can make your own mixes?)  Anybody who baked “from scratch” was seemingly in a whole different league. So, I did bake, but only from a box.

Then I found out why it is so important to use whole wheat flour, and later still why it should be freshly milled.  Not only did I begin to bake from scratch, but I became someone who did make bread.

Since our move, I have not made any bread until just a few days ago. We sold our grain mill, and with all the stress of everything, it just wasn’t something I prioritized.  However, I’ve finally decided that enough is enough. Even if it isn’t freshly milled, it’s still better than the alternative.

Tonight we’ll have some Pasta e Fagioli (Pasta and Beans) soup with freshly made garlic herbed bread.

The soup is simple: take chopped carrot, celery, and onion and saute. Add some water, can of crushed tomato, bay leaf, thyme, oregano, and cooked white beans.  If you’d like, add other veggies like: cubed eggplant, cut green beans, peas, sliced mushrooms.  Simmer till yummy and serve over small pasta like macaroni.

And as for the bread, just make this baguette recipe and add some dried herbs into the dough.  I usually add 1 tsp of garlic powder and 1 tsp of oregano or basil.

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