Our daily bread

It's quiet around here. Things are in their place and there is a loaf of honey-wheat bread in the oven. It's beginning to feel like home. The dogs are napping on the couch and I am wondering what I am going to do with an entire loaf of honey-wheat bread...

 

 

...Just as I did, I'm sure it will find a lovely home. 

Honey-Wheat Bread

recipe adapted from Tammy's Recipes

Ingredients: 

1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
3 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour (see additional notes for a 100% whole wheat version)
1 1/2 cups whole wheat flour
2 teaspoons instant active dry yeast (active dry yeast will work also; get more info on active vs. instant active dry yeast here!)

Directions: 

1. *Combine first 6 ingredients in a large mixing bowl; stir.

2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.

3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. [more info on loaf pan sizes] Let rise in a warm place until almost doubled in size, about 30 minutes.

4. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.

5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! (Easier-slicing tips here!) Leftover bread can be stored in an airtight bag or frozen until needed.

I can cook for them

My dad has been in a coma for twenty-three days due to complications from undergoing surgery to remove a tumor from his brain. While we are not about to give up hope, it is becoming very clear that his road to recovery is going to be a long one. Together, with my family's advice, I have decided not to rush home. At least not right away. That may sound a bit strange to some - my family is in crisis and I am not running to their aid? It's very complicated... but rest assured, despite the miles between us, we are closer now than ever. And not a moment passes that my heart is not connected to theirs.


Speaking of feeling connected... My friends here in Nashville have been incredible! People that I've met less than ten weeks ago are becoming like family. I have nuzzled my way into a cozy nook warmed with their support and acceptance. While it was tough at first, I feel I have made it through 'initiation week' and I am officially part of the crew. 

Lorie Jo, a.k.a. LJ, came over last week to help me unpack. Yes, I moved... again (long story). When she offered to spend her only day off helping me hang chandeliers and organize closets, I didn't know how I could possibly repay her. Then I remembered... I can cook.

I can cook for Monica and Ryan, though I'm not sure there is enough food in the United States that I could make for them to express my gratitude for their abundant support. I can cook for Lindsay Lawler, whose name is on a star along my Hollywood Boulevard walk of friends. And, thanks to the United States Postal Service, I can cook for my family.

 

Somewhere between moving and digesting the severity of my dad's condition, something important slipped by me: my aunt Shelly's birthday. Shelly is my dad's sister, two years his junior. For as long as I can remember, Shelly has offered immeasurable amounts of support to me and my family. I know my dad is as grateful as I am for her strength.

Belated Birthday Biscotti with Pistachios and Dried Cherries

Recipe adapted from Bon Appetit, The Italy Issue

Ingredients

• 1 3/4 cups unbleached all-purpose flour
• 1 cup sugar
• 1/2 cup old-fashioned oats
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 2 large eggs
• 3 Tbsp. vegetable oil
• 1 Tbsp. orange zest
• 2 tsp. lemon zest
• 1 1/2 tsp. vanilla extract
• 1/2 tsp. almond extract
• 1 cup dried cherries
• 1 cup unsalted, shelled pistachios

Preparation

• Preheat oven to 350°. Line a large rimmed baking sheet with parchment paper. Combine first six  ingredients in the bowl of a stand mixer fitted with a paddle. Blend on low speed for 30 seconds. Meanwhile, in a separate bowl, whisk together eggs and next five ingredients. Add egg mixture to flour mixture; beat on low speed until combined, about 1 1/2 minutes. Fold in cherries and pistachios.

• Transfer dough to a lightly floured surface; divide in half. Using floured hands, shape each dough half into a 16" long log. Brush off excess flour; transfer logs to prepared sheet, spaced 5" apart. Flatten each log into a 2" wide strip. Bake, rotating sheet halfway through, until browned and set, about 30 minutes. Transfer to a rack; let cool for 15 minutes. Reduce oven to 250° and arrange 1 rack in top third of oven and 1 rack in bottom third.
  
  
• Line a second baking sheet with parchment paper. Transfer biscotti to a work surface. Using a serrated knife, cut each strip diagonally into 2/3"-thick slices. Arrange slices, cut side down, on baking sheets.
  
  
• Bake biscotti, rotating baking sheets halfway through, until crisp, about 40 minutes. Transfer baking sheets to racks; let cool. DO AHEAD Can be made 3 days ahead. Store in an airtight container at room temperature.