Saturday, September 17

Carb loading

In the spirit of carb-consumption for tomorrow's long run: I baked bread.
(I promise not to pretend to be a food blogger often, but this baking event is runner-specific.)

The focaccia recipe I use (available here) calls for rosemary and olives. I skipped that part tonight because the leftover bread makes really excellent french toast. (Perfect post-run breakfast!) But olive and rosemary french toast sounds like a candidate for the Worst Thing I Ever Ate. So. No rosemary. No olives. Otherwise no deviations from the recipe.
Only 4 ingredients: flour, water, salt, yeast.
Kneading (and yes, that is an oven burn / battle scar on my wrist)...
Those little yeasties do amazing things!
Into the oven.
If this doesn't give me enough fuel for a long run, nothing will.
Have you ever tried baking bread?


What are your favorite foods to eat the night before a long run?

6 comments:

  1. I just did 2 loaves of zucch bread last weekend + some "real" bread too! I'm doing that thing where you make the big vat of dough & it lasts 2 weeks in the fridge & you just pull out a bit whenever you need/knead it & bake away. Handy. Tasty. Carbs I don't need/knead. Oh well.

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  2. I haven't pre-made a batch of dough before. I might have to give that a try! At what point in the rising process do you put it in the fridge?

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  3. If I bake I am likely to burn down my house.....yours looks amazing (and safely baked). Wish I could be your taste tester!!!

    xo
    Sarah
    Get Up & Go

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  4. I like drizzling olive oil and sprinkling parmesan on top of my focaccia before I bake it. I promise, it tastes good the next day!

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  5. Caitlyn - I top mine with olive oil and sea salt... I'll definitely try the parmesan cheese next time, too!

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  6. The bread looks good. Thanks for the link and the comment on my blog!

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