Yeast Mode earned its keep this week. (And a good thing, since I feel as if I’m buying five-pound bags of flour every time we go grocery shopping.) Thursday I made a batch of blueberry muffins with it. Julian was happy, especially since we have plenty more in the freezer.
Friday night I started a batch of bagels with the starter. I adapted a recipe from Rose Levy Beranbaum’s The Bread Bible. Instead of making a predough from scratch, Yeast Mode did the honors. The resulting batch was very chewy, suitable for teething tots or testing the tenacity of dental implants. I think we’ve gotten used to the poofy bagels sold in grocery stores hereabouts.
Saturday Julian decided to make mussels for the first time in over a year. As we were walking out of the grocery store, he said, “We forgot to get some crusty bread to go with the mussels. Although you could always make some…” Yes, I could. I found a recipe for Cuban bread from my well-worn copy of The New York Times Cookbook. The beauty of this recipe is that it’s fast. You go from flour to bread in about two hours. I added a little of Yeast Mode to the dough for flavor rather than leavening. The interior was quite fine-textured, with a sturdy crust – perfect for sopping up the mussel liquid.
1 comments
You wrote: ” I think we’ve gotten used to the poofy bagels sold in grocery stores hereabouts.”
I would just like to point out that those are not bagels. They are donut-shaped dinner rolls.