Thursday, November 19, 2009

A compromise of sorts... and granary bread!

After much soul searching, and much boredom at work I have reached a tentative conclusion... I need to eat and so I must continue with my teaching if at all possible. That means I have to get up to speed with all the programs that I supposedly know. I say supposedly because for the past two years or so the college has not upgraded either software or hardware in my department. The result is I am way, way way behind. Flash is simply laughable. The students are getting up-in-arms about it but there is little I can do. Anyway, I started today with Photoshop and will continue next week with the really weak programs I am supposed to know... Flash, Dreamweaver, Illustrator, InDesign and a few others along the way.

That does not mean I have given up on a career in baking!! As the title suggests, this is a compromise, not a sellout!. Remember, I have to eat, so this is in the meantime. I looked at Te'amim Cooking School this morning... not for me. It looks like it is geared to the individual who wants to improve his/her cooking skills at home, not someone who is looking to earn a living doing this. I also went to see Estella, last week... also not for me. They meet once or twice a week and cost way too much.. Almost NIS 20K, whew!!! So far the best seems to be Hadassah College believe it or not. So maybe after I finish here I will go to the class here to learn baking at a professional level!! Wouldn't that be a kick in the pants!?! So, while all this ruminating is going on, I have also been collecting recipes and baking at home. Here is my recipe for Granary bread. BTW, if you want, you can use your bread machine as a mixer for sticky dough. Here it is...

Granary Bread

1 1/8 cups water (35 degrees Celsius - about 100 degrees Fahrenheit)
2 Tbs powdered milk (I use pareve baby formula so the bread remains pareve)
2 Tbs brown sugar
1/4 cup oil
1 1/4 tsp. salt
about 3 cups granary flour
1 Tbs. instant yeast

put all ingredients in the bread machine/mixer and combine to form a smooth very slightly sticky dough.

Place in an oiled bowl and cover. Let stand in a warm place to rise until doubled, about 1 1/2 hours.
Punch down and form into a loaf/ Place in an oiled loaf pan, cover and let rise again until just to the top of the loaf pan, about 45 minutes. About 15 minutes before the end of the second rise, start heating the over to about 180 degrees Celsiius (about 350 Fahrenheit).
Bake in the center of the oven for 25 minutes or until it sound shollow when tapped on the bottom. It should be well browned.

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