the weather's a changing, the earth's a quaking and the hurricane's a coming (to the east coast). what better time to bake some homemade comfort. while refined carbs are not ideal, sometimes bread is what you want (and maybe what you need). opt for bakery bread over the kind that lives on the shelf (take a look at the label on one of those, you might be shocked at what's in breat these days) or better yet make your own.
today while twittering, i stumbled upon a blogger named amra (@amralove) who photo-journaled, step-by-step of how to bake 'the bread.' i love that she calls it 'the bread' (you'll have to read why yourself).
here's a snapshot of said deliciousness which i am inspired to make myself.
for easier to digest bread, try sprouted flour and of course, organic if you can.
here's the recipe from amra (verbatim):
- 3 cups of flour
- 1/4 teaspoon of yeast
- 2-3 teaspoons of salt
- 1 5/8 cups of room temperature water
- a large bowl
- a cooling rack
- a 5 quart cast iron pot with lid (we used a 5.5 quart because that’s what we have)