That is a lame title, sorry. I could not think of anything witty, jocular, snarky, nothing.I owe you, and myself better.Well, hopefully next title will be better.Again, I am truly sorry.Okay, I am not sorry, but it is not that good a title.
We should move on, okay?But, as that lame and boring title does say, I made bruschetta.I made bread earlier, and that was my main reasons for making the bread.See, again, I am a bit of a vegan food mastermind.You have been warned, or something.I am not bragging, or maybe I am.Does it really matter? Does anything matter? Who knows? But maybe, just maybe, bruschetta matters.
The British Indie singer Morrissey seems to think Alma Matters.
Wasn’t that nice, a little music interlude.Anyways, bruschetta matters, maybe, and here is a recipe.
- A cup and a half of Plum tomatoes.Peeled and marginally chopped up.
- A cup of fresh basil leaves.
- 2 Tablespoons of olive oil.
- Half a tablespoon of oregano.
- 2 Tablespoons of minced garlic.
- Bread, such as a baquette, sliced.I used 6 slices.
- 2 more tablespoons of minced garlic.
- 1/4th a cup of Daiya Mozzarella cheese.
Place the basil, minced garlic, oil, tomatoes, salt, pepper, and oregano into your processor.Process till its chunky, but not a puree.Got that? Okay.Meanwhile, take your slices of baquette, and toast a few minutes in your oven, on a pan,at 375 degrees.Remove the slices, place the other two two tablespoons of minced garlic, and the daiya on the top of your bread slices.Put back in the oven, till the cheese is melty, but not melted.I doubt that is a word.Anyways, top with your bruschetta and there you have it.Not so hard, was it?
I hope not.
Well, my week of using flour in every recipe continues.This would be day five.How exciting, or not. I should have weighed myself prior to what could be lovingly called carb week.But, sadly I did not.
I had a mind to make some bruschetta, and that means I had a good excuse to make bread.Oh joy, the wonder that is making bread.I am slightly being jocular, as it is not that bad making bread.Just the time waiting, and wasting, as you wait and see if your dough rises.
I kind of do not have the faith, or positive feelings needed yet to just sit or go and do other things without worrying about if my dough will rise or not.Makes one think like a 75 year old man in Florida who has misplaced their viagra, and have to just sit and hope.
Well, it rose, and it rose again, and it baked, so I had bread.This time.
- Cup of warm water
- 2 Packages of yeast.
- 3 cups of flour.
- More water, about half a cup.
- Half a tablespoon of salt.
First, mix the warm water and the yeast.Let it dissolve, and sit for 5 minutes.In a large bowl, mix the flour and the salt.Now, add the yeast to the flour, and mix.If the dough is way too dry, add water slowly, do not over do it.Remember, you can always add more water, you cannot subtract water.Mix.Now, knead your dough for roughly ten minutes.No more, no less.Cover bowl with a cloth, place in a warm spot, and let it rise.This could take an hour, could take two hours.Be patient.Patience , for me, tends to an essential part of making bread.
Okay, punch it down, and let it rise again.Again, give it time.Watch some television, read a book, do your taxes, whatever.Patience.
After it has risen a second time, remove the dough and make into your loafs.I made a bigger loaf, and a smaller loaf.The smaller loaf being kept in my mind for that bruschetta.
Let them rise, again!I know, this is three times!But this last one, is not that long, and just rise a bit.
Okay, time to pop those doughs into the oven.First, for ten minutes at 450 degrees, then for about 15 minutes at 425.
Huzzah!You have bread.Well, no, I have bread.You would only have bread if you made this recipe , or bought some.I guess.