Things on the bike: A canvas book bag containing two books; a cardboard box containing a just-kneaded batch of whole-wheat honey-oatmeal bread (see below for recipe), a small container of oatmeal, 2 pints of 3-bean soup with pork, 2 re-gifted coffee cups, and an extra pair of gloves (yes that’s snow coming down and visible in the above picture; first of the year…late for this region).
ButternutSquash Bisque
Yield: 6 cups
2 tablespoons butter
1 small onion, peeledand diced
2tablespoons flour
2tablespoons sugar
1/2 teaspoon groundcinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon black pepper
2 pounds peeled anddiced butternut squash
2 cups chicken stock
1 cup heavy cream
Melt the butter in a smallpot over medium heat and add the onions. Sweat the onions over mediumheat for 5 minutes or until they are translucent. Add the flourand stir over medium heat for 2 minutes. Stir in the sugar, cinnamon,allspice, nutmeg, salt, pepper, and diced pumpkin; sauté anotherminute. Add the stock and simmer for 15-20 minutes, or until thesquash is very tender. Add the cream and simmer for 1 or 2 minuteslonger. Puree in a blender or food processor.
WholeWheat Honey-Oatmeal Bread
Makes2 loaves
6cups whole wheat flour, divided
21/4 cups water, divided
1cup oatmeal, plus additional for coating
1cup plain yogurt
2teaspoons kosher salt
1/4cup olive oil
1/4cup honey
3teaspoons instant yeast, divided
Separatethe ingredients in two bowls using this ratio: In one bowl combine 4cups of flour, 1 1/4 cups water, along with all of the yogurt andsalt. Stir it just until combined; cover with plastic wrap and setaside. In a second bowl, combine the remaining 2 cups flour and 1 cupwater with 1 cup oatmeal, the olive oil, honey, and 2 teaspoons ofyeast. Stir it just until combined; cover with plastic wrap and setaside. Allow the bowls to rest for at least an hour, but up to 12.
Addthe remaining teaspoon yeast and the contents of both bowls to anupright electric mixer fitted with a dough hook. Knead the dough onmedium speed for about 8 minutes, then cover with plastic wrap andallow to rise for one hour.
Transferthe dough to a work surface, cut it into two pieces, gently shape itinto loaves. Dust the counter with extra oatmeal and roll the loavesin it, gently pressing oatmeal into the surface of the raw dough.Place the loaves into oiled loaf pans, cover with plastic wrap, andallow to rise for 45 minutes. Preheat an oven to 400F.
Bakethe bread for about 30 minutes, or until golden brown and soundshollow when tapped on. Remove the bread from their pans and allow tocool for 10 minutes before slicing.
Urban Simplicty 