I felt The Guilt last night. That weight of responsibility to a sister, particularly to one who is younger than you, is a hefty thing. Particularly when you slip up.
Like I did when I told Crach Friday was ours and downtown would be our oyster.
The next day I made a series of small mistakes: I invited two of my friends. I made plans for lunch at a particular restaurant at a particular time. I accepted a shift for Friday morning.
In none of these did I consult Crach. Rather, I dumped the plans on her last night on a car ride home and then got snippy when she wasn't thrilled. Relationships can be so tricky. An action rarely leads to the conclusion you hoped for. Around Christmas these intimacies seemed to be even more riddled with puddles and pot holes. Our expectations are so high. Time is so short. Life is so busy.
Now I want to say that bread is the boon:constant, comforting, simple. Although, that isn't real true. In a way, bread is just bread. But I like it. And yesterday I was happy to make it and it felt simple, comforting, and constant.
This is Maple Oat Bread is really good. It's sweet, but brown, whole-wheaty, and soft.
Maple Oat Bread (Adapted from Beth Hensberg's Honey Whole Wheat Bread)
1 cup warm water
2 packages yeast (4 and 1/2 tsp)
1 cup buttermilk
3 Tbsp butter
1/2 cup maple syrup
2 cups whole wheat flour
1 cups oats
3 cups all-purpose unbleached flour
1 Tbsp salt
Combine water, sugar, yeast and wait ten minutes for the yeast to foam.
Warm the buttermilk to take off the chill. Melt the butter and combine the two, along with the maple syrup.
In a large bowl combine the whole wheat flour, oats, and salt. Add the buttermilk mixture and the yeast mixture. Mix smooth. Add the remaining flour half a cup at a time, mixing smooth after each addition. Knead 7-10 minutes until smooth and elastic. The dough will be a bit sticky, just be patient and add Tbsps of flour to your counter top as you knead.
Form the dough into a ball, place in a greased bowl, cover with plastic wrap or a tea towel and let rest for one to one and a half hours, until doubled.
On a floured counter top, divide the dough in two, shape and place in greased bread pans, and let rise another 45min, or until doubled.
Bake in a 400 degree oven for 40-50 min.