And Now...

...back to our regularly scheduled program. My blog. The wine test is over so I will no longer have to talk about/complain about/stress about/obsess about...it. Even though I won't know the results for, like, a year (it will probably be closer to 3 months) I am ready to move on. So, instead of blathering on about random tests, I will focus on how much I need to slim down before my trip to...ITALY! No more weekends of brownies and bacon for me. (Hey! I was studying and needed energy!)

But before I get all healthy on you, here's a bread recipe that I made while taking a study break. It's not much of a time suck because most of the time spent on it is completely inactive (just start it the day before you actually want to eat it). It spends the first rise chillin' in the fridge overnight, then two more hours rising at room temp. There's really not that much to do...plus you'll have two loaves when you're through. (No more rhyming now, I mean it! Anybody want a peanut?) So throw some dough together, bake it up, and impress your friends. When you find that you still have a loaf leftover a few days later (freeze it!) you can always turn it into french toast...or bread pudding...or a door stop.

Cranberry, Pecan, and Walnut Bread
(Adapted from Bon Appétit)

2 cups warm water (105-115˚F)

3 (1/4 ounce) envelopes active dry yeast

1/4 cup vegetable oil

2 1/2 tablespoons sugar

1 tablespoon salt

5 1/2 cups bread flour

2 cups dried cranberries

1 cup chopped pecans & walnuts (or either or neither)

1. Stir the water and yeast together in the bowl of a stand mixer. Let stand for 10 minutes, until the yeast dissolves. With the paddle attachment, mix in the oil, sugar, and salt. Add the flour and mix on low until the dough is just starting to come together, then switch to the dough hook and knead for about 8 minutes on low, adding additional flour one tablespoon at a time if needed, until the dough is soft but not sticky.

2. Transfer the dough to a lightly floured work surface, add the cranberries and nuts and knead in to incorporate. (Pieces may roll around and fall on the floor until completely blended in.)

3. Brush a large bowl (at least twice the volume of the dough) lightly with oil, add the dough, cover with plastic wrap, and refrigerate overnight.

4. Line two baking sheets with parchment (or Silpats). Divide the dough in half and then form each into a (6-inch) round. Place on the prepared baking sheets, cover, and let rise in a warm draft-free area until doubled in size, about two hours.

5. Preheat the oven to 350˚F and bake the bread (rotating the pans and alternating position once halfway through baking) until golden brown and the bottom sounds hollow when you tap on it, about 45 minutes. Cool before slicing.