I am back after a 10 day break, which was not really a planned one. Our neighbor's washing machine water connection leaked 4 weeks back and caused a bit a flooding. It affected our bathroom, walk in closet, and den and soaked the common wall and the padding under the carpet. All the baseboards and carpet padding was removed the next day and air blowers and dehumidifiers worked 24 hours for the next 4 days to dry everything up. We obviously had to move out for those 3-4 days as it got super hot and airy(read hurricane winds) in the house!
Now the repair work is stuck up on a decision by the Home owners assoc about who will pay for the repair, the HOA, the neighbor's insurance or our own insurance. Till that gets decided, we get to live on unpadded carpet and baseboard-less walls. But that did not really stop me from cooking and baking the last few weeks.
This event started a wave of cleanup and reorg in the house which slowly picked up speed last week and took up a lot of the time. The whole last week, I was just cooking regular meals and cleaning, sorting and reorganising parts of the kitchen. The kitchen was not really affected by the flooding, but around the same time we had a flour beetle explosion. Probably because of a flour bag which had some some beetles in it when it came from the market! And these beetles are hard to eliminate! Once the kitchen is done, reorg the closet!
I did not realize that it had been 10 days since I baked anything new or blogged. Cleaning up is not that difficult, it is the reorganization which is painful:) I dont know how all you food bloggers stay motivated to try new things and keep blogging. I am feeling even more lazy after the break to think creatively and blog!
I was planning to bake 2 loaves, Roasted garlic/spring onion and Beet Bread, but ran out of energy by mid afternoon:D. So I just added the beets to the garlic bread!
The beets dont really change the taste much, they just add another color to the bread. It is still a very tasty garlicy and fun bread!
- 1.5 cup bread flour
- 2 cups whole wheat flour
- 2 tsp instant yeast
- 3/4 cup warm water
- 1 large egg
- 1/2 tsp salt
- 2 tsp sugar
- 1/2 tsp oregano
- 3 cloves of garlic roasted and then mashed
- 2 sprigs of spring onions chopped finely
- 1/2 cup beet chopped finely
- 2 tsp olive oil
- 1/4 tsp black pepper
- Warm 1/2 cup of water to about 110 degrees.
- Add sugar and yeast to it. Mix well and let stand for 5 minutes or until frothy.
- Add 1.5 cup bread flour, salt, oregano, pepper and slighly beaten egg and mix well.
- Add in the mashed garlic, beets and spring onions and mix well.
- Add the rest of the flour in 1/2 cup batches to make a soft dough. Knead for 10 minutes to get a nice stretchy and soft dough
- Place dough in a well oiled container, covered, in a warm oven and let rise for an hour.
- Knead the dough well and using boule technique name an oval and fat loaf. (Boule technique: Pull the rounded dough from opposite sides and tuck it under. Keep rotating the dough and Do this on all sides)
- Place the dough in a bread pan
- Brush the olive oil on the dough.
- Let dough rise for another half an hour or until doubled.
- Bake at 350 degrees F for about 30 minutes or till the top starts to get golden.
- Remove the bread and cool it on wire rack.
- Enjoy with olive oil, cream cheese or use to make panini sandwiches!.
- To make roasted garlic: Toss peeled garlic cloves in olive oil and Bake the garlic in foil or parchment at 375 degrees F for about 30 minutes or until brown and starts giving the roasted aroma. Remove from oven and let cool before mashing or making paste.