breakfast at Cheryl’s: coffee; mimosa; spiced pumpkin soup; bread; ginger brew
lunch: leftover vegan pizza; vegan nog with nutmeg and brandy; a few bites of leftover vegan mac and cheese
Purely Decadent chocolate almond brownie coconut-based ice cream
dinner: super fluffy homemade sun-dried tomato bread (click for the recipe); baked tofu and red onion (marinade: Bragg’s, mustard, white balsamic vinegar, olive oil, adobo sauce from canned chipotle, bit of Sriracha, minced garlic, minced sundried tomatoes); asparagus sprouts; more vegan nog with brandy
- 2 packets yeast
- 1/2 c warm water
- 1 T maple syrup
- about 10 sundried tomatoes
- 10 cloves garlic, sliced thin
- 1.5c hot water
- 3 T olive oil
- 2 sprigs rosemary, chopped
- thyme
- 1 T salt
- 1/4 c sesame seeds
- 3c whole wheat flour
- 3.5c white flour
- extra flour or water if necessary
- extra olive oil and corn meal to line the baking pans
Soak rosemary and thyme in about 1 T of olive oil for at least 10 minutes, preferably more.
Combine sundried tomatoes and hot water. Let seep for at least 10 minutes. Remove tomatoes and mince, saving the tomato-water.
Stir yeast with warm water. After a minute, add the maple syrup. Stir and let sit for at least 10 minutes (should foam).
In a large bowl, combine the flours and seeds.
To the yeast-water-maple syrup mixture, add the sundried tomato water, the rosemary with olive oil, the remaining olive oil, and salt. Stir all these wet ingredients together, then stir into the flours. Stir with a fork until the standing liquid is gone, then mix with hands. Add more flour or water if it is too dry or sticky (should be just wet enough that it does not stick to your hands). Knead for about ten minutes. Then coat with a thin layer of olive oil, cover with a damp towel, and put in a bowl to rise (preferably in a warm place, such as on top of fridge) for about 1 hour.
After the first rise, knead again for ten minutes, folding in the sundried tomato and garlic, and splitting into two loaves. Shape and put dough in two bread pans coated with olive oil and corn meal. Let rise in the baking pan about 30 minutes.
Preheat oven to 425F.
After the second rise, make a cut or poke holes in the top of the loaf, and bake for 10 minutes at 425. Reduce heat to 350 and bake for another 35-40 minutes.
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