Because we wouldn't want to eat the same bread (or food) every day now, would we?
This loaf is soft but dense, lightly perfumed with lemon and rosemary. it is chewy, excellent toasted, and hearty enough to make a meal out of toast. Who doesn't want toast every day, every way? Crazy folk, that's who.
Rosemary Lemon Tahini Loaf
2 c water
2 tsp yeast
2 tbs tahini
4 c wheat flour
1 sprig rosemary, chopped to your liking
zest and squeeze of one lemon
1 ½ tsp salt
Dissolve yeast in warm water, set aside for 10 minutes. Stir in tahini, salt, lemon zest and juice, and 1 cup of flour. Add rosemary, stir well, then incorporate flour until the dough begins to stick together. Cover dough in bowl, and let sit for at least one hour in a warm place.
When dough has doubled, remove from bowl and knead briefly, forming into a ball or log shape. Roll the mass until the seam has flattened out, then place gently in a loaf pan.
Let rest for 20 minutes as the oven preheats to 425ºF. Put a small vessel (pan or pot with non-plastic handle, ceramic bowl, oven-safe glassware, etc.) with 1 cup of water on a lower shelf of the oven, then the bread above. Bake for 30 minutes, then remove and allow to cool before slicing.
To make these toasts, I mashed an avocado with salt, lemon juice, garlic powder, pepper, and red chili flakes.
While the bread toasts, sautee three large handfuls of spinach in 1 tbs olive oil and two cloves of chopped (diced, minced, sliced, however you like!) garlic. When wilted but still soft and wet, turn off heat and add a pinch of salt and a squeeze of lemon.
Layer toast (slathered in butter or more olive oil if you like to live a little) with a large dollop of avocado mush and press a portion of spinach into the bed of guacamole.
Eat. Get avocado all over your face, repeat.
Bonus points for hot coffee or tea, or iced coffee or tea in the sunshine.