Rise Up: Final Stretch

I have five days to go on my bread pledge. Though, I know already that the baking will continue after the 40 days are over. I'm not sure I could eat a grocery store loaf of bread again (now, bakery bread is different!). I won't wrap up here just yet, saving that for the end of the pledge. Particularly because there are a few more loaves I want to make, namely sourdough with the starter I got from my friends at Bloodroot and the Oatmeal Molasses Bread recipe from Rev. M that kinda started all of this, plus pie crust--I want to make a pie crust. But today, I have Sour Cream Bread in my machine (and Maple Baked Beans in my slow cooker), having some backaches from too much fun and not enough rest this weekend.

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Sour Cream Bread

1/2 cup plus 1 tablespoon water

1 cup sour cream

3 1/2 cups bread flour

1 tablespoon light brown sugar

2 teaspoons gluten

1 1/4 teaspoons salt

2 1/2 teaspoons bread machine yeast

Place all ingredients in pan according to manufacturer's instructions, with the water and sour cream put in first, and adding the dry ingredients on top. Set crust on medium and program for Basic; press Start (not suitable for delay timer).

When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.

Beth Hensperger, The Bread Lover's Bread Machine Cookbook

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Maple Baked Beans

1 tablespoon olive oil

1 medium yellow onion, chopped

3 cups navy beans or Great Northern beans, drained and rinsed

1/2 cup pure maple syrup

1 teaspoon dry mustard

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup tomato paste mixed with 1 1/4 cup hot water

Heat oil in skillet over medium heat. Add onion, cover, and cook until softened, after 5 minutes.

Transfer onion to 3 1/2-4 quart slow cooker. Add all ingredients and cook on LOW for 6-8 hours.

Robin Robertson, Fresh from the Vegetarian Slow Cooker