After traveling for over 2 months this winter, I learned a lot about what I miss about the home kitchen. I moved around almost every week and could not realistically carry my whole pantry of baking supplies and spices with me in my backpack, so the food I ate was simple. This was pretty easy to do in Hawaii, where juicy papayas and avocados grow all over and easily satisfy a low-budget traveller like myself.
Halfway through the trip, however, I was craving foods like kimchi and sprouts and of course, freshly baked bread. These things that take time and patience and a home base to create. I yearned for my own kitchen space to make a mess and experiment in without intruding on my hosts. Of course, my day to day experience was full of hiking and swimming and learning and failing how to surf, so I might not have wanted to spend hours babysitting my rising bread inside. In any case, it felt great coming back and rewinding into winter (still very mild) here in Oregon and cozying up next to a warm oven full of my kind of bread.
This bread is from Healthy Bread in 5 Minutes A Day, by Jeff Hertzberg and Zoë François. Their approach is unique and very useful for a busy schedule, as there is no kneading involved and the recipe makes enough for baking multiple loaves a week. Very versatile, very simple, and very delicious!
