August 19, 2009

I was lying in bed last night, thinking about today's menu. I was planning on trying Cooking Light's Chicken Tostada recipe, and then I realized the odds of the entire topping sliding off of big Kiddo's tostada were high. The soft taco is a much more manageable kid option, although not as great as the unbeatable Shipley Donut egg and sausage kolache. (I can't speak to the flavor, but the portability and lack of mess can't be beat!) So as I was deciding to switch the filling to tacos, I realized that the whole conversation was moot . I never bought tortillas. Sizzling lime/chicken/corn/zucchini salad it would have to be. I used rotisserie chicken, fresh corn, eyeballed the spices, and left off the cheese. Since I didn't have a starch, I decided to take the plunge and bake the boule that I started two days ago. I used 1/2 tsp of yeast, and let it rise for six hours instead of two. And I halved the recipe, since if I didn't like it, I certainly didn't need four loaves of it. I take back my scepticism. It was as easy as promised and not messy, provided that I dropped the dough in a bowl of flour before shaping it, and it made a good loaf! Not profound, but hot, fresh bread doesn't have to be profound to be wonderful. And the crust was spectacular. I did the steam bath, skipped the stone, and baked it in a greased one quart Corningware. The leftovers are great for toast, too...