Somehow, in the midst of unpacking, and rearranging a few cabinets in my kitchen and pantry so that they were more efficient to work with, I got distracted and obsessed.
As a result, the house is filled was filled with the aroma of freshly baked bread this morning.
I hadn't really planned on baking. I hadn't baked for quite some time, but there is something about the new house that makes me want to play. Or maybe I just wanted to avoid the annoying problem of what I'm going to do with my books between now and the time that custom bookcases can be made. It is proving to be a more complex problem than I had originally anticipated.
And so it came to pass, that when I was looking up Béatrice Peltre's recipe for radish greens soup, I got distracted by the recipe for quinoa and oat bread rolls. I ended up spending too much time searching for the ingredients for the rolls, but now think the results were worth the effort. Of course it would all have been easier if I had basic gluten-free baking supplies in my pantry, or I had given myself more time for planning. But I wanted to make bread, and I didn't really want to wait, by which point the inspiration would surely have fled.
I enjoyed the first roll with my breakfast, sitting outside on the deck, enjoying the cool morning air, a cup of coffee, and a tender crisp warm roll with my eggs. A perfect moment. The roll lived up to all my expectations, crisp outer crust, tender interior filled with air pockets, wonderfully complex bread flavor, and gluten- and dairy-free to boot. I'm taking the rest of the rolls to a luncheon today, but I will surely be making them again.