My team has been passing around a stomach bug for the last week, and until this morning I thought I was able to stear clear of it. I will spare you the details, but got up at my normal time to only head back to bed and sleep for 5 more hours. Looking ahead at this afternoon, I am still not feeling 100%, so am wondering what to do. A movie perhaps?Anyways, while fiddling around on the internet I found some things that might be of interest.
I receive a montly e-mail flyer from Green Goddess Foods. On February 28th, they are hosting a family cooking class. It didn't give details to reservations, but you can call them at 523-4676 or e-mail email@example.com :
Green Goddess Foods
Healthy Bites Family Cooking Class
Saturday February 28 from 11:30-1:30 p.m.
Cost: $20 +$5 for materials
(kids come free with an adult) All ages welcome!
Learn fun, easy recipes that are healthy and delicious. A class the whole family will love.
And on the NPR homepage I found a bread recipe similar to what you find over here.
These soft rolls are perfect for using up leftover oatmeal. Leftover oats have had a chance to more fully absorb the water they have been cooked in. They tend to congeal a bit after cooling, and this is good for mixing into the dough. Add the water a little bit at a time, as cooked grains release their liquid as they're mixed into the dough. Serve these with butter, or use them as hamburger buns or sandwich rolls. Makes 16 small rolls .
3 cups all-purpose flour
2 1/4 teaspoons instant yeast
2 teaspoons salt
2 tablespoons sugar
3 tablespoons melted butter
3/4 to 1 cup cooked and cooled oatmeal
3/4 to 1 cup water
Whole milk, for brushing
Poppy or sesame seeds, for sprinkling on top
In a large bowl, mix flour with yeast, salt and sugar. Add melted butter and oatmeal to flour mixture, and stir to combine, using hands to break up large bits of oatmeal.
Add 1/2 cup water and knead with hands to incorporate. Add another 1/4 cup water and continue kneading, adding additional water by tablespoonfuls if necessary until dough is no longer shaggy and comes together into a ball..
Turn dough onto a clean, lightly floured surface and knead with heel of your hand, turning periodically, until dough is soft, smooth and elastic, 5 to 10 minutes. Place dough in an oiled bowl, cover and let rise until doubled in size, 1 to 1-1/2 hours.
Preheat oven to 375 degrees. Punch down dough. Divide into 16 pieces and form each piece into a tight ball, pinching dough together on the bottom of each roll.
Place rolls on an oiled or parchment-lined baking sheet and cover with oiled plastic wrap. Let them rise for another 30 minutes, until puffy. Before baking, brush the tops with milk and sprinkle with sesame or poppy seeds, if desired.
Bake until tops are deep golden brown, 20 to 25 minutes.
I aspire to be able to make bread someday. So, good luck if you gives this one a try!