Reading Badger’s other (unfortunately password protected) travel blog about her recent trip to climb Kilimanjaro had me thinking about a trip we took together to Machu Picchu. We hiked the 4 days along the Inca Trail, but the trip was fully supported. One of the greatest things about it was the food, which was always high-quality and fresh. And there is nothing like hiking all day to get the appetite up. One of the culinary highlights was tea time. This was usually just after we got into camp after a day of hiking. There would be a few hours after lunch and a few hours before dinner and we needed something to tide us over. The group would be tired and maybe a bit sore, but we’d descend on the tea-time snack. The porters and guides would set us up with some tea (with powdered milk), biscuits or cookies, and jam. The menu reminded me of childhood trips to Ireland, which used to be the only place I’d drink tea or eat biscuits or jam. So every afternoon, we’d have a really filling and wonderful tea. And it turns out that the tea-time fare was similar in Kilimanjaro. Which got me thinking about recreating that nostalgic feeling, especially since I haven’t taken any vacation yet this year.
I wasn’t in the mood for biscuits, but I did have some nearing-the-14-day-mark dough in the fridge from the light whole wheat recipe in this book. Not enough can be said about the wondrousness of that book. Many people have remarked on it. But I think I finally decided to buy the book after reading this post. I’d been seeing (reading?) people talk about it for a bit, but I thought the idea of five-minute bread sounded gimmicky and too-good to be true. Well, I was wrong. It’s fabulous. I have made so many things from that book. Lately, I’ve been experimenting with wheat recipes, in an effort to be good. My latest attempt was a simple light whole wheat. It’s basically this recipe, except with 1 cup whole wheat flour instead of 1 cup white. Not much whole wheat at all, but it counts. It may be my favorite so far. Though the all-white loaf is delectable.
This is the old, stored up dough, kind of gross looking actually:
It was goopy and slopped after so many days in the fridge, but it worked out all right. I shaped it into a boule:
I let it rise for 40 minutes and then slashed it incompetently:
I baked it with a pizza stone. This loaf has a wonderful smell and looks really nice as well.
The crumb on this loaf was bit denser than I’d like. I don’t know if that was because of the age and wetness of the dough or maybe it needed a bit more time to rise. Still very tasty though. It really didn’t take much work and it was worth it for a nice afternoon, nostaglic tea break: