Sage Bread Success!

The sage bread came out of the oven this morning. I don't know what shape it was supposed to have, but it ended up with a large round loaf with a pretty good crust.

It's tasty, but hard to find condiments for as sage doesn't really mesh with not-butter, peanut butter, or mustard (I didn't even try jam). The bread was still so delicious that I had to put the rest in the freezer to keep from eating the loaf.

Staves of Life

As we speak, the Le Creuset Dutch oven is heating up for more of Cook's modified "no knead" recipe - the one that one actually has to knead, but not much. In storage are several finished loaves of black bread from Bittman's green bible, although one of them is denser than the other despite using the same ingredients contemporaneously. Waiting to rise is a Pueblo Indian sage-flavored bread made with cottage cheese, a recipe from my new ethnic food cookbook; a gift from my sister.

Why so much bread? Because 2 lbs. of yeast at Costco is the same as three packets at the Teet. So now I have a block of yeast in my fridge, of which I've used four tablespoons.

Back to the ethnic cookbook. Earlier tonight, I made the Pueblo Indian "Pojoaque cream soup" recipe, which is pinto beans, evaporated milk, garlic, and chili powder (I used ancho for some Bobby Flay big bold flavor). It goes in a blender and then on the stove to heat up.

I thought it would be spicier, but it's really tasty regardless. Pinto beans give it a mellow flavor, but a rich one.

While eventually I'll try the non-Indian recipes in this book, there is a Souix recipe for pumpkin stuffed with beef and wild rice on pg. 255. I have to make it.