This week I reached a major milestone with my thesis: I turned in a chapter. Now, you might be thinking that I should have been turning in chapters for at least the past month. And you’re right. Kind of. Because I changed my topic from something I’d written on only once before to the theological method of a theologian I’ve written no less than four research papers on, the brunt of my work left after I turn in another chapter will be mostly revising.
But enough about that pesky piece of business. I have some news.
Andrew and I are moving! After more than four years in our little one-bedroom apartment, we’re getting a bigger place. It’s a house, too, making the title of this blog a little more accurate. We’ll only have one floor, but still. Ironically, we’ll finally have the space I longed for when I needed to retreat from a blaring TV in the evenings and an office to duck into when I didn’t want to stare from the dining room table at a sink full of dishes as I worked on a paper, after I’m finished with school. I’m excited, nonetheless.
Last night, when changing the address on all of our magazine subscriptions, I realized how little I like our new street name: Whipple. I’ve loved or at least liked the street names of all my previous residences: Lilac Lane, Spruce Drive, Emmett Park, Dunhill Way, Maplewood Ave, Bell Ave. Whipple Street is weird.
When I pointed this out to Andrew, he asked, “Well have you ever really loved the places you lived in?” That’s my spouse, the most-of-the-time optimist. I’m glad he’s around during my moments of ridiculous observation-induced anxiety. When I’m turning all fatalist over something as stupid as a street name, he goes and reminds me that our new apartment has a pergola and grapevines growing in the back yard.
The only down-side of this great new apartment is that I will have to bike or drive to get to my preferred mode of transportation. The biking will be great, and it should be warm enough by the time we move in, so I am trying not to think about having to include a drive to the train station (the very one pictured above) in my morning commute to work. I hate to drive.
The other fantastic thing about the new place is the brand new oven and stove top (with 6 burners!). Perfect for baking sandwich bread, as I have been every Sunday for the past few weeks. Here’s the recipe I use (and a beautiful photo of the most recent loaf I made, taken by Andrew):
Half Whole Wheat Sandwich Loaf
(I wholeheartedly recommend spending the $40 on a digital kitchen scale. Such consistent success with bread-baking is worth it. I’m not kidding, friends, measuring by weight will change your life forever.)
Ingredients:
10 oz bread flour
10 oz whole wheat flour
12 oz water
1 tsp active dry yeast
2 tsp salt
1 T agave nectar or honey
Measure the flour into a large bowl and make a well in the center. Measure in the water and add the yeast. I like to let it dissolve a minute or two (it will create a foam on the surface of the water), before adding the salt and honey or agave nectar. Either by hand or using the paddle on a stand mixer, stir the ingredients until they begin to come together. I usually do this part by hand to make sure I get all the flour off the bottom of the bowl. Knead by hand or using a dough hook on a stand mixer for approximately 10 minutes.
Your dough is ready when you can pull a small section off, gently stretch it into a square and get it thin enough to be somewhat see-through when you hold it up to the light. If it tears easily before this point, keep kneading. Shape it into a ball, brush with a little olive oil and place it back into a large bowl and cover. Allow it to rise for approximately one hour. When you press it and it offers a little resistance, but doesn’t completely spring back, turn it out onto a floured surface, knead several times and allow it to rest for 10 minutes, covered.
While it’s resting, grease a loaf pan (I like to use butter). Shape the dough into an oblong shape and place in the loaf pan. Cover it with plastic wrap and place in the fridge. This is the proofing stage, when you let it rise for a second time in the shape you want it to bake in. Allowing it to do a cold rise in the fridge gives it a richer, more delicious flavor. You should let it rise for at least half a day.
At least 45 minutes before you plan on baking the bread, pull it out of the refrigerator letting it come to room temperature. Also pre-heat your oven at 350 and place a cast iron skillet in the bottom. Right before baking, score the top of the bread with a sharp knife. To bake, place the bread (take off the plastic wrap!) in the center of the oven and pour a cup of water into the heated skillet and quickly close the door.
Bake for 45 to 60 minutes or until the crust is a dark golden brown and the center reaches 200 F. Cool on a wire rack.
We keep our bread in the refrigerator during the week and slice it as we need it for toast and sandwiches. It keeps for about a week, but we usually eat it up in a matter of days.
I too am living on one of my least favorite street names of my life. Oh well.
Congrats on the new place! I can’t wait to help cook a meal there. I’ll take one burner and you take five.
The part Meghan left out is that, no, she hasn’t really loved any of her previous residences. Slightly altering a line from her, I’m not an optimist, I’m a realist.
this is great news! i am so happy for both of you! this is really going to be your year – a new job, finishing school, and now living in a house! we can’t wait to see you this summer. love you!