Baking bread is one of those things that just makes you feel like a domestic goddess. There might be an inch of dog hair covering my hardwood floors right now, bathrooms that need to be cleaned, windows that have Ginger’s nose prints all over them and a stack of papers that haven’t been filed in no less than 4 months in the office…
But dude, I BAKED BREAD. That totally trumps all that other stuff on the scale of domestic goddess-ness.
As if yeast itself wasn’t enough to get you all flustered as you sit there praying it froths up and “activates”, 6 month expired yeast will pretty much give you a heart attack. Luckily, these babies weren’t ready to die and still did their thing quite nicely.
That would be our property tax bill in the background, yet another thing that needs filing (and paying).
The accomplishment you feel when you cut into something that looks like this from the outside, to find this waiting for you on the inside…
rivals setting a PR after 13.1 miles.
Holding your breath waiting for yeast to activate versus 12 weeks of training and 190 miles?
I think I’ll go with the bread this time.
*Baking it was all I could handle, recipe is from Ashley. I halved it, used walnuts instead of pecans, 1 real egg and half AP flour, half whole wheat. It turned out just barely sweet, perfect as a breakfast bread.
Looking for a quick bread recipe that won’t take you as long but offer the same comforting freshly baked vibes? Try this maple walnut bread.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.