Do I need to say more? I don’t think so, but that is not my style, so I will simply say SILENCE! Pray, meditate what ever you want to call it. Just think about what God can and has done for you in your life. He has the master plan we ought not forget that! Biblos.com is a website I happened upon today. It is fantastic. It has the whole bible or pieces of the bible and references and dictionaries and translations and everything you need to understand what the bible is talking about or if you have a question you can type it in and it will give you verses to look at that pertain to your question. Have a blessed evening!
That is the big question on my mind. I have my seed order all ready, but I haven’t pressed the buy button yet. I want to make sure I can maintain what I plant and yet have enough to help out with our grocery bill through next fall and winter. What is too much? It’s our second attempt at a garden. I planted one the first year we were here, but I did not maintain it the the it needed. It was a really dry year and I was quickly frustrated by bugs and hot weather. I am really hoping I have grown and matured and now realize the value that a garden will bring to our family. And I have some weed pickers now, so that may help too! I am hoping that this will be fun for the kids and I to do this summer. Any tips? Feel free to tip away!
I was browsing the http://www.facebook.com/#!/biblicalhomemaking facebook page and she has a link to a video on how to make this bread. I am definately going to try this. I love bread and with only 4 ingredients I have to try it! If you try it let me know how it goes! Visit her site for more great ideas.
• Yield: 4 1lb loaves
About This Recipe
“This is the basic ‘Boule’ bread mix from the book “Artisan Bread in Five Minutes a Day” by Jeff Hertzberg and Zoe Francois. I’ve mainly posted this recipe so that I don’t have to hook out the book every time. The dough is stored in the fridge for up to 2 weeks, taking out a bit each day as you need it, forming it and baking it. A forum I belong to love this bread, which is what inspired me to get the book. Most of them cook it in a Remoska, which is a gadget that I find invaluable. Remoska’s are from Checkoslavakia, and I believe they’ve just come to the States. In the UK they’re available from Strongly recommend getting the book, if you like this bread. They have lots of different kinds of bread which you make in this way (also sweet ones), plus ideas on how to ring the changes, recipes to use up the stale bread, etc. PS Someone said they were having difficulty getting hold of the book, so I tried to post an Amazon link for it here. But it just comes out as html gobbledey gook! If anyone knows how to do it, please let me know. Otherwise, try Amazon, guys 🙂 Very, very worth getting the book.”
o 3 cups lukewarm water
o 1 1/2 tablespoons granulated yeast ( 2 packets)
o 1 1/2 tablespoons kosher salt or 1 1/2 tablespoons other coarse salt
o 6 1/2 cups flour, unsifted, unbleached, all-purpose ( not strong)
1.Preparing Dough for Storage:
2.Warm the water slightly. It should feel just a little warmer than body temperature. Warm water will rise the dough to the right point for storage in about 2 hours. With cold water it will need 3-4 hours.
3.Add the yeast to the water in a 5 quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don’t worry about getting it all to dissolve.
4.Mix in the flour and salt – kneading is unnecessary. Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up the flour, then sweeping the top level with a knife or spatula. Don’t press down into the flour as you scoop or you’ll throw off the measurement. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy duty stand mixer fitted with the dough hook until the mixture is uniform. If you’re hand mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don’t knead, it isn’t necessary. You’re finished when everything is uniformly moist, without dry patches. It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
5.Allow to rise. Cover with lid (not airtight or it could explode the lid off). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature Longer rising times, up to 5 hours, won’t harm the result.
6.You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
7.On Baking Day:
8.prepare your loaf tin, tray, or whatever you’re baking it in/on. Sprinkle the surface of your refrigerated dough with four. Pull up and cut of a grapefruit-size piece of dough (c 1 lb), using a serrated knife.
9.Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off – that’s fine, it isn’t meant to be incorporated. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
10. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 – 60 seconds.
11. Rest the loaf and let it rise in the form, on the tray/pizza peel, for about 40 minutes Depending on the age of the dough, you may not see much rise during this period. That’s fine, more rising will occur during baking.
12. Twenty minutes before baking, preheat the oven to 450°F Place an empty broiler tray for holding water on any other shelf that won’t interfere with the rising bread.
13. Dust and Slash. Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
14. After a 20 min preheat you’re ready to bake, even though the oven thermometer won’t be at full temperature yet. Put your loaf in the oven. Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
15. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.
16. Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days. The flavour and texture improves, becoming like sourdough. Even 24 hours of storage improves the flavor.
17. This is the standard bread. There are loads of variations – both savory and sweet – in the book.
I had to work today and yesterday, so I was a little more stressed out than normal on the way home today. My house gets turned upside down and I am behind on laundry, because I am not there to be the REGULATOR! Ha that is what I feel like with two toddlers running my house anyway. So I heard on the radio that it is the march for life in Washington. I am so glad! I have so many mixed and passionate feelings about the issue of abortion. I gave myself a very good lecture all the way home. I was fired up let me tell you. I came back with everything I had against the issue and there were a lot of good ones! I thought about writing a post to air all my feelings out, but now that I am sitting here with the available audience I feel like it’s a disservice to get so angry and push my thoughts and feelings down someone elses throat, so what I will do instead is say, “What would jesus do?” Is this a cop-out using something as widely known as this to do my dirty work? I don’t think so. I think if we ask ourselves that question and really hear the answer he will tell us. I hope you have a joyous and peace filled evening!
A recipe I will have to try. I have heard of it, but I have not ever tried it!
Last Saturday I was asked to share my recipe for the Dump Cake I served.
I warned them it was not the usual recipe and that they may not like the list of ingredients.
With each new bite their need-to-know-mentality insisted. Well here it is…Cooking On The Lighter Side !
Preheat the oven to 350 degrees
(I recommend using a 9×9 square glass baking dish or a pan close in size)
Lightly grease the pan
Dump a can of crushed pineapple (not drained) and spread evenly
Dump a can of lightly drained cherries (the ones packed in water) and space them around evenly
Dump a Sugar-Free Yellow cake mix and spread evenly
Pour a half a cup of melted Unsalted butter evenly over the top of the cake mix.
I bake it until the cake mix is not gooey! I know that sounds slightly childish but I…
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Ok last straw or comic relief? I just found a color crayon in my coffee. What the heck?
Every once in awhile I set out on a journey to find the perfect layout for this blog. I know those that have followed me for awhile have viewed the changes and taken them in stride. I have not been able to find one that I just love, love, love. Well today is the day. I have found the layout that is perfect for me. Clean posts and sidebar, but a beautiful image in the background. One that describes my blog and my life. A View From the Toolies. For you’s that don’t know(hahahaha) the toolies are similar to the boonies or where the hicks live. That is me! Welcome to the rest of my blog life!