07 March 2010

She’s a junkyard angel and she always gives me bread



Mmmmmm, the basics.
Bread and butter.
This week we had a scrumptious treat. I bought cream at out local dairy, let it sit out over night in a mason jar, and then during our lessons, shook the cream for about 15 minutes. When I could feel it start to thicken, I opened the jar, and strained the remaning liquid off. Voila, yummy, all natural, local, handmade, butter. This was so easy that we will be doing it again and again.
I also made a loaf of french bread using the following method. The combo was heavenly.
Combine 2 -3 tsp. of yeast and 1/2 cup of warm water. Let stand 5 minutes, then stir.
Combine 3 cups of sifted flour and 1/2 tsp salt with the yeast mixture and 1/2 to 3/4 cup warm water. Mix until you have a workable dough. Knead until smooth and elastic, about 10 minutes.
Put in oiled bowl, cover with a clean dishcloth, put in a warm place for an hour.
Punch down, cover again for 45 minutes.
Punch down again and roll out a baguette. Put on baking sheet, dust with cornmeal, cover and let rise once more for 30 minutes.
Preheat oven at 400 degrees with a pan of water in the oven. Score the top of the bread. Spray the sides of the oven every 5 minutes for the 1st 15 minutes of baking. Bake for a total of 30 minutes. Enjoy.
Basic ingredients and really easy.

2 comments:

Rebecca said...

Looks so good! I will have to try that bread recipe.

mandy said...

i am salivating. :)
i keep meaning to ask you if you want about half of my yeast. there is no way i'll use it all up before the three or four months it suggests keeping it after opening.