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I Made A Delicious Bread In My Air Fryer And It Turned Out Better Than Sourdough
There's something special about tucking into a homemade loaf of bread, or at least that's what I've been told. Personally, the thought of endlessly kneading and anxiously waiting for dough to rise has always been off-putting.
So when I came across a super simple bread recipe with just two ingredients, I was immediately intrigued.
Emily Scott, also known as What I Ate For Breakfast on social media, says you can make a delicious loaf with minimal effort involved. And even better, you can do it all in an air fryer, the Express reports.
In a short video, Emily revealed her foolproof bread recipe that requires just Greek yoghurt and self-raising flour to make. No yeast and no expensive oven dishes needed - and crucially, no waiting around for hours for the dough to prove.
In the caption, she said: "The texture isn't quite as light and fluffy as a loaf made with yeast (more similar to soda bread), but it's soft with a delicious, crunchy crust and perfect for toasting or enjoyed warm from the oven slathered with butter."
This sounded good enough to me, so I got to work on making my own loaf. I was not expecting anything special for my first attempt, but the end result was so impressive and I can't believe how easy - and delicious - it was. Here's how you can do it.
Air fryer breadIngredients - for the dough
For the topping:
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Method
First, weigh out your flour and yoghurt in two separate bowls.
To the bowl with the flour, add the salt and give it a quick stir. Then, add the yoghurt and mix with your hands, a spoon or a mixer until you've got a nice smooth dough, adding a splash of water if it's too dry.
While that's coming together, whip up an egg wash by beating an egg with a splash of milk - this will give your bread a beautiful golden glow once baked.
Next, line your air fryer basket with baking paper and place your dough inside. Brush the top with your egg wash, sprinkle over sesame seeds or any other toppings you fancy, then bake at 160C for 40 minutes using your air fryer's bake setting.
You'll know it's done when the bottom of the loaf sounds hollow when tapped. I found mine needed an extra 15 minutes, but I covered it with foil to prevent it from burning.
I won't lie, I was worried the dough would rise too much and make a mess of my air fryer. But it turned out perfectly, and I couldn't wait to dig in.
There was a satisfying crunch as I sliced into the bread, revealing a chewy interior reminiscent of sourdough but even better. My family were equally impressed, and couldn't believe it was made with just two ingredients.
It's even more delicious when toasted, particularly when served with butter or your favourite spread. This may have been my first attempt at baking bread, but it certainly won't be the last, especially with recipes like this available.
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From Simmons To The Red Sox: Charlotte Hogan's Sourdough Bread Is All The Buzz In Boston
Hogan's interest in sourdough bread was inspired initially by studying fermentation in a biology class, taking her own spin on it by making sourdough starter — and loving the results.
I can't say it's common for people to get inspired to start and maintain a business from a fraternity's window-side spaghetti business that went viral, but that's exactly what Charlotte Hogan did — and she clearly did something right.
The graduating senior transferred from the University of Vermont as a sophomore, eventually gaining admission into the MSDI nutrition program at Simmons. Hogan's interest in sourdough bread was inspired initially by studying fermentation in a biology class, taking her own spin on it by making sourdough starter — and loving the results. But, it was the online video that gave her the boost to make a business out of it.
"I started a grilled cheese business out of my apartment window, with the sandwiches made on the bread, every Saturday for a whole summer," said Hogan in an interview with the Voice. She calls the grilled cheese business one of her biggest achievements, as it inspired what is now her current sourdough bread business.
Since then, her business has taken off, with a prominent social media presence and now having a job with Simmons Dining, making sourdough bread for the Simmons community to enjoy. Eventually, she hopes to reignite a web presence by means of a blog to post recipes.
Hogan's success has also extended beyond the Simmons community. When she reached out to former Red Sox catcher Reese McGuire to promote her sourdough, she got a response and brought him a few loaves of bread.
Not only him, though — he raved about it, bringing the bread to Red Sox team breakfasts for the entire team to enjoy. Returning the favor, she ended up with family section tickets to some Red Sox games.
I don't think Hogan knew when she started her sourdough bread business that she'd be making it for the Red Sox, but she nonchalantly called the opportunity "pretty cool."
With some time left at Simmons after undergrad, Hogan aspires to continue working with Simmons Dining making sourdough for her fellow students. The aspiring dietitian is also narrowing down the path she wants to take in the nutrition field.
"I'm really enjoying the hands-on experience [of the program]," Hogan said, adding that it's a significant help in figuring out her pathway within dietetics. Outside of her academics, business and preparations for the future, Hogan says she has a "great" work-life balance, which she credits somewhat to her hobby of running — Hogan even became a marathoner on May 4, running the Long Island Marathon.
"With running, I can set goals that are less concrete," said Hogan. "Finding hobbies that allow me to work toward something and having friends and family around has been amazing."
One of her biggest breakthroughs, though, she cites as realizing her worst-case scenario is when she promotes her business to people who say no.
"The worst that could happen is people will say no or just won't respond," said Hogan. "I have no problem putting myself out there."
Hilary Swank's Favorite Salad Is Nearly Perfect
Hilary Swank recently sat down with Women's Health to talk about her career, family life, and her approach to health and wellness. During the interview, the Academy Award-winning actor shared her love of nature. She said, "Nature is such a fundamental part of who I am. Thankfully, I grew up in nature. For me, it's in my DNA, it's in my marrow, and I would not be the same person without it. And so I have to be in nature every day in some facet or another."
The actor also shared what she likes to eat, including her favorite lunch: a protein-packed fish salad made with hummus, celery, onions, and sardines. "I put that on some sourdough bread with vegan cheese. It's so good and so good for you," she says.
How to make Hilary Swank's salad plant-basedIt's easy to make the Hollywood actor's go-to lunch with plant-based ingredients without sacrificing flavor or nutrients—and this is because Swank's salad is already made with primarily vegan ingredients.
Sourdough bread, for example, is associated with a bevy of health benefits. Sourdough is a natural probiotic due to its fermentation process, which promotes the growth of beneficial gut bacteria.
There are also many nutritious vegan cheese options on the market. If made from whole food ingredients, like nuts and seeds, they can be a great source of fiber, protein, and even healthy fats like omega-3.
Seed to Surf
If you want to swap out the fish, you have plenty of choices, including vegan tinned fish. Canadian brand Seed to Surf, for example, uses vegetables to make tinned seafood alternatives, including Snow Crab and Smoked Whitefish. "When prepared and preserved right—using fresh, high-quality ingredients—we discovered that whole vegetables offer an innovative, delicious, and sustainable take on the premium tinned seafood," co-founder Alexandra Bergquist told Food Business News. Latvian brand Fish Peas also makes a range of vegan fish products with ingredients like wheat protein and marinated vegetables.
Of course, there are also whole food options, like chickpea tuna (find our recipe here) and tofu. Both are packed with nutrients, including protein, iron, magnesium, folate, calcium, and fiber.
What does Hilary Swank eat in a day?Even beyond lunch, Swank's days are filled with plant-forward choices. She starts her morning with oatmeal and, during her interview with Women's Health, opted for an iced triple decaf espresso with oat milk. During her sit down with the publication, she also shared her love for Indian food, which is often vegan-friendly, as well as granola.
Additionally, she enjoys coconut yogurt. One of her go-to brands is Cocojune, a plant-based brand that specializes in creamy, dairy-free yogurts made with cultured coconuts and probiotics. Throughout the day, the actor will reach for fruits, nuts, a protein bar, or protein smoothie to keep her going.
In terms of meat, Swank opts for elk burgers—but for a tasty, plant-based alternative, these five veggie burgers are nutritionist-approved.
Swank's plant-forward diet is packed with essential nutrients, and best of all, it's easy to recreate with entirely vegan ingredients.
For more plant-based stories like this, read:Charlotte is a VegNews editor and writer based in sunny Southsea on England's southern coast.
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