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a home + living guide for the post-college, pre-parenthood, quasi-adult generation

10.09.2000

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other new +recent NOURISH recipes:
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Muffins Muffins Muffins 
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Waffles for Two 
o Garlicky Spinach Rice
o Mediterranean Veggie Stew
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Thai Basil Chicken
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Vegetarian Sticky Rice
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Thai Basil Chicken
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Curried Chicken with Caramelized Onion
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DigsMagazine.com.

picky eaters: Get the Milk Out! : 
Good Old Bread |
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continued from page 1

5. Roll up your sleeves. Add more flour and stir until it gets hard to use your stirring implement. The dough should be sticking more to itself than to the bowl at this point. Dive in and knead, folding the dough over and mushing it together.
6. Keep adding flour and kneading until the dough won’t stick to a clean finger any more. When the outside of the dough looks the least bit dusty for more than a couple of kneads, it’s time to stop adding flour. It’s really important not to add too much flour – the resulting bread will be flat and heavy. The amount of flour you actually use will depend on the humidity, temperature and altitude.
7. Cover the bowl with a damp cloth – either a clean dishtowel or a paper towel will work fine. Put it in a warm place to rise for about an hour. I always put it on top of the stove. (While you’re waiting, pay some bills, go for a walk, read for pleasure, call a friend, do your laundry, write a letter ...)
8.After an hour, or when the dough has doubled in size, turn the oven on to 325 degrees Fahrenheit. Take the dough out of the bowl and knead it a bit, punch it down. Cut it in half with a sharp knife. Form it into loaves by tucking the ends and sides under.
9.Spray bread pans or a cookie sheet with a light layer of olive oil. Put the loaves you’ve formed into the pan(s) and set them on top of the stove while you clean up the mess you’ve made. This gives the bread a chance to rise a last little bit before you bake it.
10. Put the loaves in the oven. Bake the bread about 35 minutes or until it’s golden-brown and sounds hollow when you knock on its top crust. Take it out of the oven and turn it out of the pans. Sit the loaves on a wire cooling rack until they’re completely cool. (My boyfriend never lasts very long: if he’s around, half the first loaf is gone before I’ve gotten the second one out of the pan.) Store the bread in air-tight plastic bags. Freezes well.
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— by Erika Baumgartner

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Muffins Muffins Muffins | Waffles for Two
or read picky eaters: get the milk out.

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