Breadmaking in a Time of Pandemic

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It seems like everyone has re-discovered their kitchen these days.  With lots of time at home and a need to limit contact with others, cooking and baking are on the rise.  Here’s some simple things you can make in quarantine, with things you probably already have in the kitchen.

I’ll talk more about my own experience with C19 later.   Let’s just leave it for now, as I still waffle between bursts of energy and profound exhaustion.  Still,  I finally found myself back in the kitchen, profoundly grateful to be able to be where I was.  While I recognized that my relative youth and good health were in my favor during my comparatively mild experience, there’s nothing like a bout with a virus that has killed over 100,000 people in a couple short months to give you a reality check.

I felt nothing but blessed to be back amongst my cookbooks and cooks tools.  And given the challenge that finding flour is, I was deeply glad I buy mine in bulk.  We had the better part of 20 pounds of organic white flour (I buy 30 lbs at a time) lying around, plus a few variations.  Still, if you need some, I highly recommend One Mighty Mill, right down the road.

Connor and I, who have been reading the Little House books,  with the intent to make everything in the Little House Cookbook as a result (He hasn’t been into homeschooling.  Food, he’s into, so I decided it was better if Mohammed goes to the mountain, so to speak) dove in to his first recipe of homemade bread.  In this case we veered off of the Little House so for something simple that might pique his interest, and it did, and then some.  On and off for well over a decade I’ve been making the recipe from Artisan Bread in 5 Minutes a Day, and it’s a great starter recipe for anyone who hasn’t got tons of experience with baking.   Years ago, Kiera titled it ‘Mommy Bread’ but now it’s officially ‘Connor Bread’.  His pride in his breadmaking skills is profound.

I veer off the recipe link in a few ways.  One, we add different flours.  Typically about 1 cup of the 6.5 cups in the recipe are a combination of whole wheat, buckwheat and oat flour.  This is healthier and richer than plain white bread.  The other is that I use a regular old baking sheet sprinkled with cornmeal to prevent the bread from sticking.

We ate it with Rosemary Ranch Chicken, salad, couscous and another so-easy-anyone-can-do-it recipe, pickled onions.  Pickled onions have been something of a trend in the last couple of years, but they are very easy.  All you need is cider vinegar, sugar, salt an onion and some time.

You will need:

1 red onion, sliced thin (you can use white too, but you won’t get the awesome pink color)
1/2 cup cider vinegar
1 1/2 tablespoons sugar
1 1/2 teaspoons salt

Mix vinegar, salt and sugar until the sugar is dissolved.  Add onion slices.  Let sit for a couple hours, until soft, periodically stirring.  Eat.

Today, we’re going to prepare for Easter by making birdseed eggs for our bird feeders.  These are a great project for kids too, and super easy to do.  A bit messy, but that’s not bad, if you can take the mixture outside, all the better.  Birds can then help you clean up the mess.

Keep safe all.

 

 

5 thoughts on “Breadmaking in a Time of Pandemic”

      1. Bless you! I’m so glad you are all doing better. I hope the recovery time isn’t too long. Fingers crossed you have some good and warm spring weather to lift your spirits and make everything around you beautiful. I and my family have been lucky so far, my sister and nephew have had it, but fairly mildly. I do think though that catching it is somewhat inevitable, even when being careful, it is so infectious. Hopefully a vaccine will be successful and also meds to treat it. This is such a strange time, I’m trying to stay positive and use this break in my normal life in a constructive way. Much love to you all, rest, recover and be well x

        Liked by 1 person

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