Not too much else to report, except for a bigger work-related post I'll do later. Still no word on any other job opportunities, including the jobs in New Mexico.
I'm bummed that we haven't heard anything, but I'm dealing with it a lot better.
I guess that's all for now.
*lentils and rice, beans and rice, quinoa, polenta, eggs and toast, pasta and marinara, ramen, pizza, cereal (hot and cold), mashed potatoes, seitan, enchiladas.
The night before you make it, you'll need:
2 cups water
2 cups bread flour
Mix or whisk them together in a bowl and let stand overnight. This saturates the flour fibers and makes the bread more chewy.
The next day, you'll need:
1 heaping tablespoon instant yeast
2 tablespoons sugar
1 tablespoon salt
6 cups bread flour
1 cup warm water
1. Add the yeast, salt, sugar, and warm water to your past from the previous night, and stir to make a well-mixed slurry. Add the flour and mix. Knead.
2. Put back in the bowl and let rise until doubled (I turn the oven on for a few minutes, then turn it off and put the bowl inside where it's warm...put a bowl of water in too if you want to make it steamy).
3. Divide the dough into two pieces. Knead, then roll out into a rectangle as best you can (the dough is very elastic, so this is a challenge). Roll the dough up along the long edge, like a jelly roll. Set each roll down on a jelly roll pan or cookie sheet. Cut a slit lengthwise down the roll and spray with water. Let rise until doubled again.
4. Bake in oven at 400 degrees until brown and firm when tapped (the recipe says 20 minutes, but mine takes a lot longer). Spray the bread in the oven with water every 5 minutes when baking to get a good crust.