Oatmeal Walnut Bread with Poppy Seeds and the Best Egg Salad You Will Ever Eat!
October 18, 2012 at 5:25 am | Posted in Breads, Lunch, Salads, Twelve Loaves, Yeastspotting | 55 CommentsTags: baking, Bread, Egg Salad, eggs, garlic, Mayonnaise, Oatmeal, oatmeal Walnut Bread, Poppy Seeds, Recipe, Red Star Yeast, Soft-Boiled Eggs, Sriracha Egg Salad, Sriracha. Scallions, Toasted Walnuts, Walnuts
OK, OK…the best egg salad you will ever eat IF you like medium soft-boiled eggs and Asian hot sauce!
So World Bread Day was two days ago. Does it count since I put my post up two days late? Of course not, but for those who participated, know I was there with you in spirit while this bread sat in a photo program for a week. I actually made this bread for this month’s (October) Twelve Loaves theme, seeds and grains, hosted by Lora of Cake Duchess, Jamie of Life’s a Feast and Barbara of Creative Culinary – but there’s a reason for the that little gem ‘Breaking Bread’ – bread…and food in general, is meant to be shared and enjoyed with and by all.
Bread..bread..bread – yeast, yeast, yeast. I love baking bread..I always did. The first time I ever worked with yeast was in the second grade. My elementary school set aside one morning each year to teach all second grade classes how to prepare a breakfast from scratch, including the bread for the toast. There was an egg station, a bacon station (that would never go over today. Jamie Oliver would cry), a freshly squeezed orange juice station and a homemade bread station.
You guessed it..I was assigned to the bread station. My partner in bread was a tough, little kid named Vinny with suspicious blue eyes and lightly tousled blonde hair. He liked to beat up other kids for fun..and the exhilaration in his eyes when he stomped on insects was a little more than disturbing. He also liked to throw rocks at anything that moved, including people. Thankfully, he had terrible aim.
Naturally, I was afraid of him..until he started dipping his fingers in the bubbling cake yeast and smelling them, over and over… his usual dead, scary eyes suddenly sparkling . He really took to baking bread from scratch and kneaded dough like a pro. I was in awe.
For the remainder of second grade, the perpetually silent Vinny, in a barely audible, monotone voice, would ask the same question almost every day…
“Are we gonna bake bread today?”
To this day..the smell of foaming cake yeast reminds me of Vinny. I’m convinced he’s now a bread baker with his own little bakery..or baking for his fellow inmates via kitchen duty.
Initially I was going to make the third yeast bread I ever baked, which was an Onion Lover’s Twist with poppy and sesame seeds from a Pillsbury Bake-Off cookbook that was given to me at the age of 13. I changed my mind because I wanted a hearty, healthy sandwich bread for a wicked egg salad I’ve made since I was a kid, albeit, without the wicked part. That came later, when my palate could suddenly tolerate it.
I didn’t bake my second yeast bread or any yeast bread from the book until I was 18..and let’s just say it was a little ambitious for a second yeast bread, especially with no teacher or yeast-loving future bread baker and/or mobster, to help ..choosing a pizza rustica, loaded with meats and cheeses, the yeast dough lining and covering all the filling in a springform pan. The recipe said it needed to rise in a warm place..so I placed it in front of the super hot radiator on the floor of the den where I was watching TV..staring at it..willing it to rise.
I was making this yeasted pizza rustica to impress Dreamboat. It had to be perfect.
When I was finally satisfied that it might be starting to rise..I focused my attention on a movie that was on, forgetting about it for the hour it needed.
Well, rise it did..very quickly…over the top of the springform pan, knocking off the plastic wrap….crawling across the floor to the rug like The Blob, The Blob who hadn’t blobbed in days and was starving for a victim to digest into its gelatinous core of evil.
The proper consistency of the yolk for this egg salad is the soft-medium, circled and arrowed in red. However, I find 6 to 7 minutes gives me that consistency, not 5.5 minutes. Photo courtesy of ieatishotipost.sg since my egg photos had a bluish tint I couldn’t get rid of.
I jumped up to get to it before it hit the rug, but truthfully, I was more concerned about the pizza rustica loaf turning out. I quickly gathered up the blobs of dough..some of it already dry from a good 20 minutes exposed to the air…seeping down the circumference of the pan and tried to smush it back on top. I had to do this twice..ripping off so much dough that had hit the floor that there was barely enough dough to sufficiently cover the top. After another hour, there was little rise..the radiator and my ripping and scrunching the dough down had annihilated it, but I baked it anyway. Surprisingly, it turned out beautiful.
Not so surprising, Dreamboat almost broke a tooth at first bite. Beauty is only skin deep. The top crust was as hard as a rock. We pulled the cheese and meats out, ate those..and that was that. I’m sure he thought I’d never excel at bread baking. I kind of felt the same way.
Once I learned, the hard way, that there was no need to let bread rise next to a steaming, hot radiator, I had much success thereafter.
With that said..you all know I’ve been pinning food like a maniac, right? Naturally, you pin recipes because you want to try them and/or it makes your creative juices bubble like hydrogen peroxide on a brand new boo-boo. So, I follow Red Star Yeast, and I cannot tell you how many times I’ve repinned their bread, sweet and savory.. and sandwich pins. When I came across a pin for their Oatmeal Walnut bread..I had to try it. I couldn’t find their Platinum Yeast anywhere near me, which was a shock..but I did find it miles and miles away at another market when visiting a friend.
The loaf, which contains 1 cup of whole wheat flour, didn’t rise very high over the top of the bread pan, but I expected that since most bread doughs with whole wheat or other whole grain flours are heavy. BUT, was I in for a surprise..major oven spring! I guess the platinum yeast is sort of like bread kryptonite! Oh, did I mention that this bread is delicious and the texture wonderfully dense, but soft with the slight crunch of walnuts and poppy seeds (which I added to the recipe)? Perfect for a sandwich..like my egg salad…or just ripping off pieces and enjoying as is..since the light molasses flavor is lovely.
Finally, my egg salad. My mother, who hated cooking and baking, still had a skill or two up her sleeve, like hard boiling eggs. All of my friends loved her egg salad. Her secret? Miracle Whip. Their mothers used Hellmans, which I preferred once I tasted it. I never looked back at the whip again.
That said, I prefer my eggs soft or medium soft-boiled aka kind of yolky. I was never able to find egg salad that way – anywhere..from home to school, to friend’s houses to the markets/deli’s my mother would buy it from occasionally. The eggs were always hard-boiled..so I took it upon myself to make it the way I liked it.
When I developed a palate that begged for hot and spicy in my late 20’s..I started adding sriracha or chili garlic sauce to my semi-soft boiled egg salad. Both make it even more amazing than it already is.,.IF you like hot and spicy. You can leave out the hot sauce if you like because this egg salad is the best..in my opinion..with or without it. You can also hard boil your eggs, but that would take away the oozing part of the yolk which becomes part of the dressing – the true twist and secret to its greatness.
Finally..I like my egg salad chunky..chunky to the point where you need lots of napkins because pieces of egg usually fall out as you bite into it, but how small or large you cut your egg up is entirely up to you. As you can see in the photos..I just about quarter each egg..and as you can also see in the photos, I piled the entire recipe for this egg salad on one sandwich. Yes..I have prepared it this way for myself many times, but most of the time I put half of it on a sandwich and eat the rest out of the bowl. My cholesterol was normal the last time I gave blood..well over a year ago. OK, I’ll stop now.
Why not add more cholesterol – like BACON? The lettuce makes it healthy, right?
Recipe for Oatmeal Walnut Bread – I toasted the walnuts and added poppy seeds on top along with the oats.
Semi-Soft Boiled Chunky Sriracha Egg Salad
Makes enough for one monster-sized sandwich or two human-sized sandwiches
4 medium-soft boiled eggs, peeled under cold running water, dried and cut up
2 to 3 tablespoons mayonnaise OR Greek Yogurt
1/2 teaspoon garlic powder (If I have a head of roasted garlic on hand, I mash in a clove of that instead of the powder)
2 to 3 tablespoons sriracha or chili garlic sauce depending on how much heat you like. Omit this if you don’t like heat and add another tablespoon of mayonnaise or try BBQ sauce!
1 to 2 scallions, green and white parts, chopped
kosher salt and fresh ground black pepper to taste
DIRECTIONS:
1. Place the chopped eggs and chopped scallions in a medium bowl. In a separate bowl, combine the mayonnaise with the garlic powder and sriracha or chili garlic sauce until uniform. Mix this dressing with the chopped eg and scallions. Season to taste.
2. You can eat immediately, but I like to cover the bowl with plastic wrap and let the flavors perform magic in the fridge for a few hours. Serve as sandwiches, on a salad platter, or just eat as is.
I’m also submitting this bread to the BYOB bread baking event hosted by Heather from Girlichef, Michelle from Delectable Musings and Connie from My Discovery of Bread, plus Yeastspotting hosted by Susan of Wild Yeast.
Amazing One Pot Tabbouleh Bread and Part 11
May 14, 2012 at 5:23 am | Posted in Bread Baking Day, Breads, Healthy/Low-Fat, Middle Eastern, Salads, Vegetables, Vegetarian, Yeastspotting | 69 CommentsTags: baking, Bread, Bulgur Wheat, Cucumbers, Feta Cheese, First Love, Jacques Pepin, Lemon, Mint, Olive Oil, One Pot Bread, Parsley, Tabbouleh, Tomatoes, Yeast
First off, I’d like to thank everyone for all the thoughtful, sweet comments and emails about my situation. You have no idea how much those comments and emails have helped, so again..Thank You, from the bottom of my heart.
Back in 2009, I watched Jacques Pepin mix, proof and bake a bread in one pot on one of his shows on Create TV, which, of course..I DVR’d. I idolize the man, I think he’s an absolute demigod in the kitchen. Most everything I learned, in a high-end, culinary sense, was from him. He has been an inspiration to me since I was 13 years old. I will get more into detail about what I learned from him and how he changed my life when it came to cooking, in another post, one most likely dedicated to him, with one of his amazing creations.
So, on that day in 2009, I watched him mix, proof and bake a bread in a non-stick pot. I knew I had to try it, it was too easy. I wasn’t sure the bread would turn out as crusty, with an artisan like crumb, as it looked, because it went against everything I’ve learned about artisan bread baking over the years, plus it was made using commercial yeast.
Well..here we are in 2012, and I finally got around to making it. I was wrong, this bread is as close as you can get to a wild yeast like bread. without a starter or sponge. I think it has a lot to do with the overnight – 10-14 hour – rise in the refrigerator, or maybe it’s just Jacques Pepin magic?
Once I made the bread plain…and loved it, I knew I had to play with this blank canvas of crusty, lovely crumbed, perfection. The possibilities were infinite. I could just add cheese and it would be wonderful, as one person in a forum about this bread, did, but I was feeling more ambitious. After eating some tabbouleh one night for dinner, it hit me – why not a tabbouleh bread? All the flavors of tabbouleh in this wonderful loaf, including the bulgur wheat..but would it work? Would the soaked wheat be too heavy for a decent rise?
I wasn’t taking any chances. After deciding not to add my homemade tabbouleh to the bread batter, since cucumbers and tomatoes could make it really soggy, and also affect the rise, I decided to add just the bulgur wheat, herbs, lemon zest, green onions, and leave out the cucumbers to serve along with the bread. I felt tiny grape tomatoes would make a great topping, especially once I decided to create a design on top with the mint and parsley – the tomatoes being the fruit growing on the branches of my little trees, stems, bushes, or whatever you want to call them. Let’s just say it was free-form.
Not only did the bread turn out, but it.is.incredible. – and, it tastes like tabbouleh. The bulgur wheat adds chewiness to the crumb, and also binds it so you can use it as a sandwich bread. When it’s plain, it’s more of a ‘rip off a hunk’ type bread than a sandwich bread, which is not a bad thing, but this little discovery with the bulgur wheat made me giddy, and of course I had to make a sandwich, pictured further down..
Oh, did I mention the crust? I think I did briefly, but please let me ooh and ahh over it for a second. It’s crisp, crunchy, and flaky, like a bread baked in a steam oven on a stone. I do think it is magic, because how do you get such an amazing crust from a batter bread.. mixed, proofed, and baked in a non-stick pot?
That being said, I love how the herb ‘decor’ on top added a nice, light crispy, crunch , and the tomatoes roasted perfectly..a sweet, slightly juicy, concentrated tomato flavor, both enhancing the already wonderful crust.
OK, a slight caveat..there is one thing you must have to make this bread..a 3-quart non-stick saucepan like THIS, or THIS or, for more money, THIS, to make the magic work. People have tried mixing the dough in bowls then baking in loaf pans, and all kinds of methods to get this bread as it should be, but although they may get something ok, it will not be this bread. The whole point is everything being done in one non-stick pot..so not using it kind of defeats the purpose, not to mention, the amazing crust!
I know..it sucks to have to buy something for one use, but, you can cook in it too, so technically, it’s not a ‘one use’ item. However, trust me when I say you will be making this bread at least once a week, whether plain or with additions, because it’s so simple, wonderful and convenient. Mix it up at 2 am if you like..as long as it gets the 1 to 1 1/2 hour room temperature rise and the 10-14 hour refrigerator proof, you’re golden.
Here’s a video of Jacques making this bread..along with his recipe.
I changed the basic recipe just a bit for my tabbouleh bread..using a whole packet (2 1/4 teaspoons – .25 oz) of yeast to insure a good rise with the bulgur wheat, and increasing the salt. You can also play around with the recipe..maybe using bread flour or decreasing the water, etc, but I think it’s pretty perfect as is. Be creative, add whatever you want to his basic recipe, sweet or savory. As I mentioned above, the possibilities are endless! My next ‘endeavor’ will probably be baby spinach leaves and gruyere.
‘One Pot’ Tabbouleh Bread
Adapted from and Inspired by Jacques Pepin’s One Pot Bread Recipe, with my revisions.
2 1/4 cups tepid water
3-4 teaspoons kosher salt
1 package Active Dry Yeast – .25 oz
4 cups AP Flour
1/3 cup bulgur wheat (fine to medium grain)
1/3 cup boiling or very hot water
I very large handful parsley leaves
1 small to medium handful mint leaves
2 green onions, sliced thinly
1 lemon, zested..then juiced for olive oil dip
1 cup extra-virgin olive oil
fresh black pepper
grape or teardrop tomatoes
3 or 4 chives (optional for ‘stems, if making design)
DIRECTIONS:
1. Boil water, then add bulgur wheat. Let soak abut 20-25 minutes, until the wheat has absorbed all or most of the water.
2. Coarsley chop the parsley leaves with the mint leaves. I chopped mine too fine..you can barely see them in the bread. This is for aesthetic purposes only, so it’s really ok if you chop them finely.
3. Pour the tepid water into the pot. Add the kosher salt, yeast, and flour.
4. When you start to mix the bread batter, stir in the bulgur wheat (if any water remains, strain it out), lemon zest, parsley, mint, and thinly sliced green onions. Mix thoroughly. Cover and let rise for 60 to 90 minutes, at room temperature.
5. After room temperature rising, lift off cover and stir down the risen dough. Cover again, tightly, and place in the refrigerator overnight 10-14 hours.
5. Preheat oven to 450F. Remove risen bread dough in pot from refrigerator. Top with grape tomatoes (keep whole if very small, slice in half if not that small), parsley leaves (no thick stems), mint leaves, and strips of scallion or chives (for stems if you want to make a pretty design).
6. Bake for 35-40 minutes (40 was perfect for me).
7. Combine the cup of olive oil, lemon juice and black pepper, then add some lemon slices to it. Dip slices of the bread in the lemon olive oil, if desired. Serve with sliced cucumbers and more tomatoes or make that awesome sandwich above – or eat it/serve it any way you want – it’s amazing without any of the above.
Once again, it’s my Bad Boy First Love memories/memoir/whatever. If you’re just tuning in, Part One is HERE, Part Two is HERE , Part Three is HERE, Part Four is HERE, Part Five is HERE, Part Six is HERE, Part Seven is HERE, Part 8 is HERE, Part 9 is HERE, and Part Ten is HERE.
The rest of that summer was phenomenal – and every moment with him was electric – my legs still turned to JELLO every time he looked into my eyes.
He would occasionally tease me, calling me ‘little girl’, ‘kiddo’ or ‘half-pint’, the latter always met with a “Yes, Pa?” I had to know..so I asked..
“Did you watch Little House on the Prairie as a kid?”
He tried to keep a straight face “Naah, a baby sitter made us watch reruns of it – I played with my toy trucks”
Ahem.
My friends had to leave a week before Labor Day Weekend, (I knew this before we even rented the place, but I wanted to stay through Labor Day in hopes I’d reconnect with Dreamboat and have that extra week), so I had the place to myself. However, there were two casual friends from school that came down and one stayed with me for 2 nights, plus two close friends were staying in Ortley Beach, not to mention the local girls, so I was never alone. That said, I did relish some ‘alone’ times late in the day or early evening, and I would separate from whoever I was hanging with, for a bit, just to take a walk to the pier to see him, always picking him up a Sunkist soda and a bag of Doritos – his favorite mid-work snack. There were always girls there..watching…waiting. I got used to hearing..
“Damn, he has a girlfriend” or “#$%^! He has a girlfriend”
..when they would see him pop out of the booth to hug and kiss me, or take a break to go for a walk with me. I also had a few remarks thrown my way, but I don’t think it’s possible to clean them up for this blog. Let’s just say ‘bitch’ was a mild one. Some girls can be very evil when they want something bad enough. They never said anything when he was near me, and I never told him. There was no need to, my happiness being with him made those remarks disappear into thin air.
Of course, once my friends left..there were the slumber parties with Dreamboat. I finally Rumbaed- two days before I was leaving. I had already chosen him as my dance partner weeks before, and there was no one else I wanted that first dance with. There were many firsts that summer..first love, first Rumba, first time on an upside-down ride (with Dreamboat’s arms wrapped around me, but I still hated it..we’re meant to be right side up), and loads of brand new experiences, emotions and feelings I could fill a page with – but I won’t. It had been the best summer of my young life.
When Labor Day Weekend passed, it was time for me to head home. He would be home in two weeks. I cried anyway, because two weeks seemed like an eternity – but, at least I was going to see him again. I was getting a ride a home with the friends staying in Ortley Beach. but then I canceled….wanting to stay until the last possible minute so I could spend one more night with Dreamboat.
I was really pushing it, since school was starting the next day. I had already packed up and dropped my stuff off at the local girl’s house, for my last night with him.
I remember their Mother, who was from Germany, making us schnitzel for dinner that night, before Dreamboat picked me up. It was the best schnitzel I ever had – to this day
I digress..
My parents had their number if they needed to get in touch with me. You better believe they used it when I wasn’t home by midnight.
When Dreamboat dropped me off – smack dab in the middle of a teary, passionate, goodbye kiss..I heard my father’s voice. Uh oh. I looked up, and saw my parent’s car in their driveway.
Deja ‘effin vu.
It was 3:30am. They had spoken to the girl’s Mother when they called looking for me..and although she was a very cool woman, she told them the truth – I hadn’t left for home yet, I was out with my boyfriend.
My father didn’t have to say a word, I knew I messed up again. I obediently got out of the car and just kind of stood there. The local girls and their Mom had already helped my parents pack up the car with my stuff, so they were outside witnessing the melee. Their Mom, in her cute German accent, felt terrible..I did too.
“If I had known she did not have a ride home, I vood have happily driven her”
Dreamboat was still there..window down, with an amused look on his face. I couldn’t blame him, everyone was talking at once. I just stood there like the village idiot, a goofy smile on my face as I watched him watching everyone talking about what I did. I snuck over to him one more time for a quick kiss. He said he would have driven me home. – we would have left right after he got off work..why didn’t I ask?
You see, I had planned on calling my parents the next morning, claiming I fell asleep and missed my ride, then going in late to school. I told no one this.
My father’s voice boomed before I could answer him..
“Let’s GO, get in the car, NOW!”
I guess this wasn’t a good time to introduce them to Dreamboat.
I gave him another kiss, told him I’d explain when he called, and ran to the car. I wasn’t scared, I wasn’t upset..I was too damn happy for any of those emotions.
This time, the ride home was pleasurable. Don’t get me wrong – my parents were tearing into me like a Thanksgiving turkey, but I was smiling, my eyes closed..head back against the seat, reliving every moment with him. Their angry voices berating me were distant whispers in my ‘Dreamboat’ state. I briefly broke out of my zone to apologize sweetly over and over, then dove back in.
My father wondered if he had picked up the wrong daughter.
Yes, what I did was pretty selfish, but I was a teenager in love. Teenagers, in general, do stupid, selfish things, usually without thinking about the consequences to others, but teenagers in love can take it a step further.
I knew everything was going to OK when my father started extolling the virtues of cruise control.
I made it on time to my first day of senior year, sleepless and in the same clothes I wore the night before. There was no time to do laundry and it was too hot for Fall and Winter wear – BUT, like I’ve mentioned in earlier parts..I could still smell him on my clothes, so I didn’t mind – gross or not.
He called that night, when he got off work..
“How was your first day of your SECOND Senior Year?”
This had already become ‘our’ joke, or his joke, rather.
Two weeks later, the first Friday night, there was the Beetle, parked in front of my house..with a beep. I flew down the stairs, into the car and into his arms. We were so into each other, it was almost disgusting..well..to other people, I’m sure.
We spent the whole night mushing it up on a lookout on the Palisades. The Hudson and East Rivers were our new Barnegat Bay and Atlantic Ocean. However, if I fell and cut myself again, I wasn’t walking into either. There was no way he could convince me that floating bodies, oily gunk and garbage was good for wounds.
The next night, he took me to his town, since one of his friends had just gotten engaged, and he wanted to see and congratulate him.
When we got there, after a 40 minute drive, I couldn’t believe how inner-city like and almost sinister it was. The streets were narrow and dark, most off of a well-lit avenue – well-lit except for several neon letters not working on most of the shops, bars, etc. There was lots of graffiti too. He lived on a steep hill where the houses were so close together, you could hear a person next door burp.
The initial engagement celebration was in a parking lot with a huge ledge to sit on. The guys were tough, the girls were tough..I was completely intimidated, but mesmerized at the same time. This was a complete culture shock for me. Some of these guys were baby Sopranos in the making, but not guidos, just really tough guys. Now I understood where Dreamboat got his grit.
“Yo, D..’bout time ya got here!” *loud slapping handshake with extremely hard back pats*
This went on with every guy there, with an introduction to geeky me, in between each one. A kiss on the cheek from every one of them – like they’d known me forever.
“Nice to meet ya, sweetheart – heard a lot about ‘cha” Hmm…I guess sweetheart was just something he grew up with – not just maturity.
I don’t think I said more than 10 words the first half hour we were with his friends. I’d never felt so scared, overpowered, dorky, and shy – all at once. I clung to Dreamboat like velcro. I couldn’t help thinking how uncool I was compared to these people – they were all self-assured, loud, rambunctious and again..tough. Any of the girls could have taken me down easily, simply because I could tell not a lot of things scared them. There was no witty repartee going on here – just pure, ruffian, good-natured, ribbing.
Brush the inside of both slices with the lemon olive oil, then layer butter lettuce, tomatoes, feta cheese and cucumbers. I really like feta cheese – can you tell?
A very pretty, petite girl, with long, wavy, dark hair, came up to me. With all the introductions, I couldn’t remember who was who, but suddenly recalled she was the bride-to-be. She had a high, sweet voice, like the the C key on a piano, but it was peppered with that tough accent Dreamboat and his friends had. It didn’t fit. Regardless, we started talking, and soon I was at ease. She reintroduced me to her fiance when he came over to us, who wasn’t just Dreamboat’s friend, but his best friend. His name was Jimmy, but everyone called him Coco because when they were kids, they teased him, singing Jimmy, Jimmy Coco Puff, since Jimmy rhymed with shimmy.
A lot of these guys, and some of the girls, had nicknames, except for Dreamboat..or at least I hadn’t heard one yet.
The bride-to-be was also named Lisa, and I clicked with her almost immediately – but I also wondered if I could ever really fit into this part of his life. This was a whole new Dreamboat, a whole new part of him I hadn’t gotten to know yet. It was a strange feeling..an amalgamation of unease and a voracious excitement of what was to come. I was completely overwhelmed by the atmosphere, the people. and the nicknames I couldn’t keep straight;
Tony aka Cannelloni – his last name sounded similar, but with different consonants
Mike aka Mitts – Had a fantastic glove when they played softball
Kevin aka Kooky – He was kooky
Tina aka Tuna – They just thought it was funny to call her Tuna, swapping the i with a u
..and many more. They were coming at me from all directions – a blur of nicknames and really fast talking.
Suddenly, I needed to be alone with him in the worst way.
Well..I guess there will be a Part 12, but, 12 is a lucky number, right? Once I started writing this memory, I knew the finale wasn’t going to make it in. Stay tuned!
I’m submitting this bread to Bread Baking Day #50 – Bread with Vegetables, hosted by From- Snuggs Kitchen, and Yeastspotting, hosted by Susan of Wild Yeast.