You knew it was just a matter of time before I started baking bread again. While yesterday wrapped up our 2nd week of Phase I of South Beach, the two things I missed the most were bread and fruit. I am still going to be doing a lower carb meal plan, but I will definitely be having fruit and whole grain bread!
Tony and I didn’t get around to fixing breakfast until almost noon yesterday (baking bread was way more important than breakfast!).
Rosemary Flax Baguette (printer friendly version here)
Makes 8 loaves of bread. Each loaf: 582 calories, 19 fat, 87 carbs, 6.6 fiber and 14.4 protein) adapted from Healthy Bread in Five Minutes – I left out wheat germ because I didn’t have any, and not sure if the flax seed I have is exactly what the original recipe called for.
|cup ground flaxseed
|cups whole wheat flour
|cups all-purpose flour
|tablespoons yeast (2 packages)
|tablespoon kosher salt
|cup vital wheat gluten
|cups lukewarm water
|cup olive oil
|tablespoons fresh rosemary, divided
|teaspoon course sea salt
- Mix together the flaxseed, flour, yeast, salt and vital wheat gluten. Put in a big bowl or lidded container.
- Add the water, olive oil and 2 tablespoons of chopped rosemary. Wet your hands and mix well to make sure all the flour is incorporated.
- Cover loosely, and let sit for 2 hours. This can be refrigerated at this point and used within 10 days.
- On baking day, dust the surface of the refrigerated dough with flour and cut off a 1/2 pound piece – about the size of a large orange.
- Dust the piece with a bit more flour and elongate the ball into a baguette shape. Allow to rest 40 minutes if from the refrigerator, 20 minutes if already room temperature.
- Heat oven to 450 degrees – putting a baking stone on the middle rack and a metal broiler plate on the bottom.
- I use parchment paper to transfer my dough to the baking stone. Add 1 cup of water to the empty broiler pan and quickly shut the oven.
- Mix 1 egg white with 1 teaspoon of water. Brush the bread evenly. Bake for 15 minutes. Remove the parchment paper and let the bread cook 10 more minutes directly on the baking stone.
- Cool before slices (if you can wait!)
Later in the afternoon Hannah and I met my Mom at Goodwill. They already have their Christmas stuff out, and there were so many snowmen things! I ALMOST bought this, but I put it back.
I hardly took any pictures around dinner time! Too busy chatting with my Momma. We opened a bottle of this wine – this is one red that Tony and I agree is delicious. It’s not too bad, about $18 a bottle.
I made a classic pot roast – baked it in my dutch oven for 3 hours at 225 degrees. I used this recipe. I made two cheese polenta on the side and green beans. It may not look like much, but this was delicious – how bad can gravy be?
After dinner I had to separate all my grocery store meat loot – I even tried to marinate one of the chicken packages with olive oil, garlic and rosemary – not sure if it will work out, so I only did one package. I now have 14 chicken breast halves (each weighs about 9 ounces!) 4.5 pounds of Italian sausage, and 4 pounds of ground sirloin.
For a loss of -1.2. While I thought it would have been more – I cheated. I did have wine on occasion and I know I still don’t drink enough water. So I am just going to keep on keeping on. Come back tomorrow for my recipe for Chickpea and Lentil Stew – its simmering as I type this and will be my lunch served over brown rice.
I need your help! My friend Mara is in the running for Next Food Network Star on Foodbuzz – she’s made it to round 7! She had to make a video making a recipe. She made maple bacon cupcakes people! If you have a chance to vote for her, I would appreciate it!
Reminder: This Sunday, November 21, is a Chicagoland lunch meet up – we are meeting at Big Bowl in Schaumburg, Illinois at 12:30. Send me an email if you would like to join me, my sister, Mara and Christina (and I think Mel?). Should be fun before all the craziness of the holidays 😀
Off to put my food together for the day – make it a great day!