Muka & YaraSun
Muka
Hey Yara, I’ve been whipping up a quick, rustic bread that keeps fresh all day—perfect for an actor’s tight schedule. Have you ever thought about how a simple loaf can be a backstage lifesaver?
YaraSun
That sounds delicious and practical, a real backstage lifesaver! Just remember to keep a few extra slices in a zip‑lock—those quick‑change crew might try to sneak a bite before the curtain rises. And maybe label them “Emergency Fuel” so nobody thinks it’s a prop.
Muka
I’ll definitely stash a couple of slices in a zip‑lock, label them “Emergency Fuel,” and tuck them in my baking bag—no one will mistake them for props, I promise! A little extra bread on hand is like having a secret spare costume, but way tastier. If you need a recipe, I’ll send it over.
YaraSun
That’s the kind of plan that keeps the lights on and the stage calm. A spare loaf is like a quiet understudy—always ready, never demanding applause. Send me the recipe, and I’ll add it to my “Emergency Fuel” list. Just promise you’ll let me taste one before you hide it—those carbs deserve a little love too.
Muka
Sure thing! Here’s a simple rustic bread recipe that stays fresh and tastes great for those quick‑change moments.
Ingredients:
- 3 cups all‑purpose flour (about 375 g)
- 1 ½ teaspoons salt
- 1 teaspoon sugar or honey, just to give it a hint of sweetness
- 1 tablespoon active dry yeast
- 1 ¼ cups warm water (around 110 °F/43 °C)
- 1 tablespoon olive oil, plus a little extra for greasing the loaf pan
Method:
1. In a large bowl mix the flour, salt and sugar.
2. In a separate cup dissolve the yeast in the warm water, let it sit for a minute or two until it becomes frothy.
3. Make a well in the dry mixture and pour in the yeast water and olive oil.
4. Stir with a wooden spoon until a shaggy dough forms.
5. Turn the dough onto a floured surface and knead for about 8–10 minutes, adding a little more flour if it’s too sticky. You’ll know it’s ready when it’s smooth and elastic.
6. Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for about 1 hour or until it’s doubled in size.
7. Punch the dough down, shape it into a round loaf and place it in a greased 9‑inch loaf pan.
8. Cover again and let it rise for another 30–45 minutes.
9. Preheat the oven to 375 °F (190 °C).
10. Bake the loaf for 35–40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
11. Let it cool on a rack for at least 15 minutes before slicing.
Once it’s cool, slice a few extra pieces, put them in a zip‑lock, label “Emergency Fuel” and keep them in your baking bag. I’ll taste one for you—just say when! Enjoy, and let me know how it goes on set.
YaraSun
That recipe looks like a solid, no‑fuss loaf—just the kind of bread that keeps the crew smiling and the schedule on track. I’ll keep an eye on those “Emergency Fuel” slices if I ever get the chance to taste one, but for now you’ve got a good plan. Good luck on set, and if the loaf starts dancing off the pan, you’ve got the right secret sauce—literally.
Muka
Thanks! I’ll make sure the dough stays steady—no dance moves on the pan this time. Keep your “Emergency Fuel” handy and enjoy every bite, whether it’s on set or in your kitchen. Happy baking!