Rustic Sundried Tomato Bread

My affinity for fall food is more than just a change of the season. I love fall food all year long. As much as I enjoy fresh fruits and crisp summer salads, I couldn’t fathom eating another green salad right now. I want nothing more than roasted vegetables, slow cooked brisket, and homemade bread. Fortunately I’m marrying a man who shares my fancy for all things food.

Last week I was home working on a project when Grant came in with two grocery bags–one very large piece of meat and all the fixings for slow cooking: a bouquet of fresh herbs, garlic, onion, mushrooms, bacon, and red wine. The house smelled so delicious that I was sure all my neighbors would be lining up outside my door–and if they had we would have had plenty to feed them all!

A pot roast weekend called for bread baking.  Despite the fact that we have no professional baking credentials, Grant and I  often fantasize about opening a little bistro or bakery someday (There’s a do-it-yourself manual, right?) My romantic vision of frolicking in an apron, visiting with neighbors over morning espresso and almond-filled pastries,  up to my elbows in flour. . . bliss. Maybe I’ve spent too much time in Italy (or maybe not enough). Either way this was the inspiration behind bread baking–and I definitely got up to my elbows in flour.

Starting with the infamous no-knead bread recipe from the NY Times, we added a generous sprinkling of dried basil and 1/2 cup sun dried tomatoes (the ones packaged dry. Then we rehydrated them in water for 5 minutes before adding to the dough).

"Hello bread"

 After a couple hours of rising it was ready for baking! A secret I learned to aquiring that perfectly rustic outer crust is to preheat the oven with a cast iron skillet on the bottom rack. When you bake the bread (on a pizza stone), add 1 cup of boiling water to the skillet down below. The humidity develops a perfect crust. Simply delicious for sopping up pot roast juices!

Bellingham Bay Half Marathon Tomorrow!! I’m heading out for my last short run.  Tonight will be a carb-loading feast… One thing that is unique to “carb loading” is that low fiber, high starch foods are best. They digest quickly, store as glycogen (for race-day energy), and don’t stir up your GI. Also best to avoid high-fat meals, which is why I usually go for pasta with red sauce, seafood, and little or no cheese. Oh and a glass of wine–one is okay, no need to deprive.   Pasta dinner is quite possibly my favorite thing about pre-race day. Wish me luck!!!!