Check out my progress on The Waiting Game
When it comes to cooking, I am not a patient person. Typically, I don’t think to start preparing a meal until hunger has already struck, meaning that any dish that requires more than a half-hour is out of the question.
This impatience in the kitchen is particularly evident within the realm of baking. Over the summers of my high school years, I used to bake something new everyday—but it only took one long day of soft pretzel-making to make me realize that yeast breads are more trouble than they are worth. All that waiting around for yeast to belch out some carbon dioxide drove me crazy. I much prefer quick breads, which rarely require more than an hour of my time, from first mix to first taste.
Thus, when I found out that we were going to be making yeast rolls in food lab today, I let out a groan of discontent. The ingredients themselves are simple—water, sugar, yeast, eggs, and flour—yet the recipe took approximately 2 hours to complete. Apparently, the key to bread-making is being able to play (and win) the waiting game.
Ultimately, all that waiting proved to be fun. We girls all got to chatting, and our discussion ranged from upcoming races in the Raleigh area (the Jingle Bell Run on December 4) to nut butters (“Have you tried Nuttzo yet?”) to Brussels sprouts (a favorite of everyone in my lab group, apparently). While I learned plenty about biological leavening today, I think the main lesson was that bread-making can be fun—if you have good company:)
How often do you make yeast breads? What’s your favorite recipe?
So let’s take a look at my quick-fix meals of the day:
I’ve had some frozen cherries lurking in my freezer for far too long, so I finally put them to good use this morning in a cherry-vanilla protein shake. I also added a dollop of Justin’s almond butter. I’m not sure how, but this almond butter tastes sweeter than others, yet there is no added sugar in the ingredients list. Score!
As I’ve mentioned before, my all-time favorite sandwich during elementary school was a fat-free bologna creation with bread and butter pickles and mayonnaise, on white bread. I re-created it today with somewhat healthier ingredients, namely meatless bologna, vegan low-fat mayonnaise, and whole wheat bread. For the record it tasted almost as good as the original. Almost.
Once dinner-time rolled around, I whacked open another Sweet Dumpling squash. Add some beans and more roasted Brussels sprouts—voila! Dinner is served.
Alright, I have a Power Point presentation to work on, so I must bid you good night. Toodles.
Filed under: Meals
Caroline Yoder, dietitian-to-be and all-around foodie.
I enjoy a good yeast bread every now and again! My favorite recipe- probably this one: http://www.tammysrecipes.com/homemade_wheat_bread
Gotta love chatting it up with other healthy foodies
The topics are endless. Your dinner looks awesome. I still need to try that kind of squash. Best of luck with the work
Wow, everything you do in food lab sounds like so much fun (even though yeast breads can be a pain, but at least you got to chat it up)! What exactly is the title you are registered in for graduate school? I’m considering majors for college (undergrad specifically) and was wondering what you did/are doing. I’ll probably write you an email more in depth later because a lot of what you’re doing sounds like what I aspire to do.
Anyway, your dinner sounds SO good! I’m obsessed with brussels sprouts, and don’t even get me started with squash. Have you ever had carnival squash? Apparently it’s a cross between sweet dumpling and acorn. It’s a must try.
Have a lovely day!
xox
mmm to be honest the only bread i’ve ever made is pumpkin bread! i’m not a big bread person to begin with so i never really have an interest in making it.
but i’m the same way that i never start making a meal until i’m officially hungry. which is always a major fail because i end up snacking during the process adn by the time it’s ready i’m not hungry anymore haha
I love the idea of making yeast breads, honestly, but I never really get around to it. Quick breads are usually sweeter, too, so I enjoy that part plenty…:)
I ALWAYS had bologna, mayo, and american cheese sandwiches when I was little…and all those things are kinda “bad” to me now. Just realized I could totally do veggie meat, my nayonaise, and daiya cheese to recreate! Just might have to for a throw back
Pizza! It’s quick
I LOVE recreating sandwiches I ate a kid. PB&J is probably my favorite now – with some all natural PB and real fruit preserves – yum!
I also don’t make many yeast breads because of time constraints – I wish they didn’t take so long!
Yeast breads are my favorite thing to make. I can’t find the link to the french bread recipe I make but it takes 2 days to make. The longer the dough sits in the fridge, the better the flavor gets.
Something tells me we’re working from the same curriculum or textbook – you seem to be doing all of the labs I’m eventually going to be doing, just about two weeks ahead of me (or more like 5 days, depending on how I view it.) We were even told yesterday that we were going to make rolls because we didn’t have time to do whole loaves of bread.
Usually when I’m home and my parents want some bread I use my 100% WW recipe and make it up for the family. A good dinner some nights will consist of tomato slices (when they’re in season) and bread and maybe a few other toppings.
I remember as a kid I used to have bologna, Kraft singles and Miracle Whip sandwiches in kindergarten for lunch too.
That squash just looks delicious and it is creamy and sweet too! ha i just loooove pumpkin the texture and thoes caramalized bits and pieces that are crunchy on the top… Lovely rainbow of veggies you got there, the eye always eats too. The chinese value the quality of every meal by how many colours it involves I think the best amount are 7, and that is my lucky number
I like yeast breads. Especially rolls and sweets. But then I like that they take a while to rise and settle. Best for at-home days with novels and laundry. Beautiful rolls! And yum, Justin’s nut butter.
Similar to you, I am one inpatient cook/ baker (when I do bake, that is). One negative quality about having a passion for cooking
As easy as it is to make your own whole- grain bread at the pleasure of your own home using your own controlled ingredients, I stay away from it. I hate dealing with yeast, and or waiting the time it takes for it to rise, bake, etc. I also don’t know if it’ll come out right 
That’s why I take the easy route and buy my own 
Cooking– simple, and healthy– is another story. I can cook a really simple and yummy meal in a matter of minutes.
On another note, what kind of vegan protein do you use? Jay Robb is no longer making brown rice protein
Boo- hoo. I’m thinking of going the Sun Warrior route, however, it’s a steep cost for it.