a quiet morning

This morning the kids were way too tempted by the lovely weather to stay in.  Out they went and into the kitchen I went, eager to catch up on making some kitchen staples.

butter and butter milk

butter set aside to culture, and an emergency non-cultured dollop to get us through the morning!

flour

bread
(I didn't think ahead to set out a starter, so this is a yummy quick bread recipe from my friend Cheryl)

yogurt

This evening I'll set out granola and nuts to soak.  Then we'll be well stocked for the rest of the week.

I love quiet mornings spent in the kitchen.
Edie Brickell on Pandora.
Eager little faces, waiting for that first slice of warm bread with fresh butter.

favorite book friday

i checked this book out from the library this week, and i am loving it! reinhart delves into the history of bread in the united states, the science behind fermenting loaves, and some great recipes. if you are a bread baker of nerdy persuasion who likes to know the why behind everything- you must read this book. so good!

in related news, have you seen the footage of bob moore, founder and owner of bob's red mill, announcing that he's giving his company to his employees? in an age of natural, whole food companies selling out to major conglomerates, my heart was warmed by this story. that it is the people behind a company that makes the company. love it.

i've got it!

for the past year my bread has been tasty, but lackluster. i couldn't get the height i wanted. so over christmas i stole my dad's cookbook (that i bought him last year for christmas) and set out to make the world's easiest/loftiest loaf of bread. and my friends, i am pleased to say that i have met success! and she smells delicious!

so this is what i did. i set my grain grinder on the setting for normal bread consistency. while the grain was grinding i let the yeast dissolve in the water. THIS was the trick. why didn't anyone tell me this before?!? i usually throw the yeast in the flour, pour the water on top and mix. wrong. wrong. wrong. that's all it took. i couldn't believe how quickly it rose, or how tall it rose! man, if my camera weren't out of batteries i would be gloating pictorially, but just trust me. it's about 6 inches tall in the center!

here's the recipe. never mind the squattiness of this loaf. i was a fool in those days!

after all this success, i just might need to take the day off...

bread baking day...

Today is bread day. I made a loaf and a dozen rolls. I love the process of making bread-the patience it takes, the feel (and taste) of the dough, and of course, the smell as it rises and bakes. The kids usually help me, but they were busy designing easter eggs, so it was just me in a quiet kitchen. The recipe I use is a simple one passed on to me by a friend:

6 cups whole wheat flour

1 1/2 tablespoons instant yeast

1/3 cup vital wheat gluten (you can get at most grocery stores on the baking aisle)

1/3 cup oil

1/3 cup raw honey

2 1/2 teaspoons sea salt

2 1/2 cups warm water

Mix water, yeast and 2 cups flour. Let sit (proof) for 15 minutes.

Add remaining ingredients. Knead for 10 minutes.

Oil 2 bread pans. Turn dough over in the pans to oil the top (won't harden in the warming process).

Let rise in warm oven for 30-45 minutes.

Bake on 350 for 25-30 minutes. Makes 2 loaves of bread.

To make clover rolls:

Half the dough. Place half in a bread pan. With the other half roll the dough into small balls. Drop 3 balls into each space of a greased muffin tin. They will rise and form beautiful, cafeteria lady worthy clover rolls!

This bread is so delicious! I actually replace 2 cups of the whole wheat flour with ground up oats. That's my secret recipe. We have to make 2 loaves at a time because we practically eat one entire loaf as it comes out of the oven! I hope you enjoy this bread as much as we do- we make it (and eat it!) every week. Knowing how to make bread should be a skill we are all required to have. What a freedom it is to know exactly what goes into the food you eat and to know that you don't have to depend on a grocery store to be nourished. (We buy all of our grain from a family farm in Colorado.) I am being beckoned by my little one to rub her back. Happy baking!