Tuesday, June 28, 2011

Fresh Baked Bread and Frittata

The loaves are a little lop-sided, but taste like delicious homemade bread! Mission accomplished with fresh baked bread. And, it was much easier than I thought. I had decided to make a frittata for dinner tonight with some local seasonal veggies, and thought a nice loaf of bread would round it out. When I asked Graham if we should go buy some bread or try to make it, his answer was to try to make it. So, he helped by measuring these ingredients:

3 cups bread flour
1/2 cup whole wheat flour
2 tsp salt
1 1/2 tsp dry active yeast*
1/2 tsp sugar
1 cup of water

Put all dry ingredients in a food processor and turn machine on. Add about 1 cup of water (more if dry, more flour if wet. 1 cup was perfect for me). After it comes together in a ball, dump it into a large bowl and cover with plastic wrap. Let stand for at least an hour (I left it about an hour and a half). Lightly dust counter top with flour, and dump dough ball out. Shape into loaves and let rest covered with a towel while oven preheats to 375. Make shallow cuts in the top of the loaves and bake on a lightly oiled pan until crust is golden and internal temp is 220 (again with the thermometer!). It took about 20 minutes (I think).

*I was a little unsure about the yeast, the Bittman book called for instant yeast, which I didn't have. I read the back of the package and followed the directions to use warm water, between 120-130 degrees (I even pulled out my thermometer). Seemed to work great! I also added the sugar, which wasn't in the recipe, but I know yeast needs some sugar to work with.

For the frittata:
1/4 yellow onion, slivered
1 clove garlic, minced
3 small yellow squash, sliced into coins
3 small zucchini, sliced into coins
1 large tomato, sliced
1/2 cup basil, chopped
1 cup part-skim mozzarella
6 eggs
salt and pepper

Saute the onion and garlic in olive oil until fragrant. Add squashes, salt and pepper, and cook until soft. Turn of heat. Sprinkle basil over the top, then lay sliced tomatoes, then cheese. Beat the eggs with a bit more salt and pepper. Turn heat back on to medium, and add eggs to the pan. Cook until bottom is set, about 10 minutes, then place in 400 degree oven until set, about another 10 minutes. This worked out great, as the oven was already hot from the bread.


*Easy dinner with components from the food pyramid! Eggs for protein, cheese for dairy, and lots of colorful veggies. Plus grains (with a touch of whole grains) from the bread.

2 comments:

  1. This is how I know G3 will give us a run for our money when it comes to cooking. At 2 1/2, he already knows for sure that baking bread is the way to go!

    A

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  2. I know! It will be awesome when he can cook dinner for us.

    ReplyDelete