I think it’s been over two years since I’ve been hearing N exclaim in his super enthusiastic voice, ‘I want to bake a bread this Saturday!’ I think that’s why they say you shouldn’t give up making plans because today enthusiasm took a rather solid form - a bread!
It was wonderful Saturday morning, especially given our car was broken down and we weren’t mobile anyway. There was a little sunshine, and steady rain - the sunlight was making the raindrops glitter. N was up for action, he wore his windcheater and was ready to go out to get some yeast and bread flour. And then he also wanted to make Dosas for breakfast.
I sure wasn’t complaining!
We got back and he made some awesome crisp crepes while I chatted with some friends on the phone. Slouched on the most comfortable place at home, our bean bag, I drifted off to sleep.
Got up to some clattering in the kitchen and N was busy kneading his bread dough. He’s a very meticulous chef but kneading isn’t something that comes naturally (or easily) to him. But then that’s why he married me - we’re nothing if not a team. I helped get the dough to a consistency the recipe recommended, and then we let it rest for an hour.
It was mildly disappointing because the dough seemed to have the determination I wish I had - remain the same size over time. “It’s just our first attempt” , “Of course”
We gave it a beating and then let it rest for another 30 mins.
This time, things looked slightly better and by the time we put it in the oven (with N making some signature designs to make it look more ‘bakery like’) we were restrained happy. Not bad for a first time.
Isn’t oven light one of the best inventions for a kitchen?
It can singlehandedly elevate your mood from its-a-stupid-experiment to we’re-the-best-chefs!
It did to us. We saw the dough rise, our spirits with it.
It turned a golden brown, the color of honey. The aromas in the house reminded me of the many times I’ve crossed a bakery in the morning waking up the world with smells - umm.. it may have been even better!
The recipe called for 40 mins of baking, but it looked a little underdone to our expert eyes and of course the geeky chefs found a solution online.
Another 10 mins or so later, with some resting time on the wire rack, came out our gorgeous looking, honey colored, full bodied bread.
I got out our current favorite capricious cheese and we were set for a late lunch.
As Nikhil made the first cut, I think we were just happy that it looked like bread should.
“We should bake this often” N said, voice more determined than enthusiastic.
‘Dream come true’ might be too dramatic, but sure was a thought come true.
I’ll take that too.
It was wonderful Saturday morning, especially given our car was broken down and we weren’t mobile anyway. There was a little sunshine, and steady rain - the sunlight was making the raindrops glitter. N was up for action, he wore his windcheater and was ready to go out to get some yeast and bread flour. And then he also wanted to make Dosas for breakfast.
I sure wasn’t complaining!
We got back and he made some awesome crisp crepes while I chatted with some friends on the phone. Slouched on the most comfortable place at home, our bean bag, I drifted off to sleep.
Got up to some clattering in the kitchen and N was busy kneading his bread dough. He’s a very meticulous chef but kneading isn’t something that comes naturally (or easily) to him. But then that’s why he married me - we’re nothing if not a team. I helped get the dough to a consistency the recipe recommended, and then we let it rest for an hour.
It was mildly disappointing because the dough seemed to have the determination I wish I had - remain the same size over time. “It’s just our first attempt” , “Of course”
We gave it a beating and then let it rest for another 30 mins.
This time, things looked slightly better and by the time we put it in the oven (with N making some signature designs to make it look more ‘bakery like’) we were restrained happy. Not bad for a first time.
Isn’t oven light one of the best inventions for a kitchen?
It can singlehandedly elevate your mood from its-a-stupid-experiment to we’re-the-best-chefs!
It did to us. We saw the dough rise, our spirits with it.
It turned a golden brown, the color of honey. The aromas in the house reminded me of the many times I’ve crossed a bakery in the morning waking up the world with smells - umm.. it may have been even better!
The recipe called for 40 mins of baking, but it looked a little underdone to our expert eyes and of course the geeky chefs found a solution online.
Another 10 mins or so later, with some resting time on the wire rack, came out our gorgeous looking, honey colored, full bodied bread.
I got out our current favorite capricious cheese and we were set for a late lunch.
As Nikhil made the first cut, I think we were just happy that it looked like bread should.
“We should bake this often” N said, voice more determined than enthusiastic.
‘Dream come true’ might be too dramatic, but sure was a thought come true.
I’ll take that too.
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