Welcome home

I've been on a bit of a blogging hiatus but it's good to be back and starting my Monday with this post.

Our family took a little vacation to visit family in Park City Utah, celebrating my daughter's sweet 16th birthday while we were there.  I think it was one of our best vacations ever - even though we didn't even leave the house on many days.  We just hung out, cooked, ate, played games, watched the little ones chase each other through the house.  It was love filled and felt very full.  I woke up last Monday, back home in my own bed, feeling revived and just filled up with love and the good feeling of abundance that comes when you've been surrounded by those who love you.  Every morning since I've woke with the same feelings, and begun my day with some affirmations - Om Shanti, Om Mani Padme Um, Thank you God, May all beings know love.......

This last week brought a surprise visit from out of town friends and a nice long soak in the hot springs while we caught up.  I was also inspired listening to a talk by one of my favorite children's authors - Jeanne Duprau, author of the City of Ember series, which I'm in the middle of right now.  Jeanne spoke of writing about what you love, and big ideas that you never stop being curious about.  I'm not aspiring to a novel, but even a dabbler like me can be inspired by a master to write a little more, and hopefully, improve a bit.

Last night we had a dinner and Apples to Apples with old friends.  It feels so good to connect again.  And to enjoy Bella's dark chocolate cheesecake - amazing with friend Kim's brownies.  (I know that sounds like too much - but honestly, it was heaven).

Today I am working on some new Indian slow cooker recipes, baking bread, taking the dogs for a hike, and hanging out with Bella this afternoon.  She is beginning a new adventure and I'm so excited for her - more to come later about that.

This morning I want to end with a prayer of gratitude for one of my best friends in the whole world - our Lab-Kelpie mix Bear Cub, 12 years young and not quite himself these days.  I think he's losing his sight, and he's sore a lot, he doesn't follow me around all day like he used to.  Once upon a time there was just me and Buddy on the trail, and I could never ask for a more loyal friend.  He is good and sweet and tolerant.  For you Buddy - may you know love and happiness and comfort today.  May your heart be light.  I love you. 

Bread pudding is one of my family's favorite desserts, especially when it's cold out.  This is a recipe from one of my mom's old sorority cookbooks, from Diane Howell in Texas.  Scroll to the bottom for some yummy variations.  We love it because it's more custard and less bread.

Custard Bread Pudding

Beat 4 eggs, 1 cup sugar, 2 cups milk, 1/2 cup melted butter (cooled), and 1 tsp vanilla.  Stir in 5 chopped up slices of bread.  Pour into a 9 X 13 baking dish, buttered.  Sprinkle w/ a 1/4 cup of sugar mixed w/ a 1/2 tsp cinnamon.  Bake at 350 for 30-45 minutes, until golden brown and set.  Serve warm or cold.

*Important note:  most bread pudding recipes, including this one, work best with sturdy firm stale bread.  Too fresh or soft bread just gets mushy.  We like homemade whole wheat, sourdough, ciabatta, or challah bread.  I freeze the last few stale slices from each loaf and save up to use for this treat.

Variations:  sliced bananas and chocolate chips; chopped apples, pears or peaches + nuts; fresh blueberries and cream cheese cut into chunks; caramel or chocolate sauce on top.  Any variation is yummy with vanilla ice cream or whipped cream.  You can also use half the sugar and it turns out just fine.  Brown sugar gives a nice caramelly flavor.

Whole Wheat Bread

Here's my favorite whole wheat bread recipe (with variations).  Someone requested it yesterday, so here goes.  If you'd like a serious bread baking adventure you can check out my sourdough recipe at SpinningLaughingDancing.

Whole Wheat Bread

Dissolve 2 pkg active dry yeast (4 1/2 tsp) in 1/4 cup lukewarm water.

In a large mixing bowl combine 1/4 cup canola oil (put it in a half cup measure then use same for honey and your honey won't stick), 1/2 cup honey, 2 tsp salt, 2 1/2 cups hot water.  Add 3 cups whole wheat flour and mix on low speed until moistened.  Then on medium for 3 minutes.  Add another 1 1/2 cups whole wheat, then slowly add in 2 3/4 to 3 3/4 cups white flour until dough forms a nice ball that is just slightly sticky to the touch but the sides of bowl are clean.  Start w/ a paddle and change to a dough hook when the dough begins to ball.

Put the dough into a greased glass bowl and let it rise until doubled in size.  I turn my oven on to it's lowest temp and then turn it OFF (that's really important!), and put the bowl in oven to rise, because it's cold where I live.  Cover the bowl w/ a clean dish cloth while it rises.

Now punch it down and turn it out onto a pastry mat.  Divide it in two and roll each into a nice long oblong rectangle, then beginning at the side nearest you, roll it up tightly until you have a loaf. Put each in a greased bread pan and let rise again, until double or nice and high above the bread pan - 30-45 minutes, covering again.

Heat the oven to 375.  Bake for 30 minutes, then turn oven down to 325 and bake another 10 minutes.  Loaves should be brown and sound hollow when tapped on top.  Let cool a few minutes and turn out onto a wire rack to completely cool.  Don't slice until cool.

Variations:  I usually add in a cup of whole oats w/ the liquid in beginning, some sesame seeds (these give a really nice sweet flavor), ground flax (1/2 cup or so) and some ground oat flour (I just use my blender to grind whole oats) for some of the whole wheat flour.  I've made this recipe w/ all whole grains (no white), and it's good, just won't rise as high and it's more dense.  You can also spread the rolled out bread dough w/ butter, then sprinkle w/ brown sugar and cinnamon and roll up really tight to make your loaf, for cinnamon swirl bread.  Really yummy toast on a cold day.  You could also change the water for scalded milk or use whey from cheese making.


There is no change for high altitude.

I will soon share my recipe for Custard Bread Pudding - the very best reason to bake bread IMO!!

Crunchy mama, part 1

Adventures in Sourdough

I baked two loaves of sourdough bread today.  Because I can.  Not because an entire wagon train or sod-roofed cabin full of 13 hungry children were depending on me. 

Why would I do such a thing?  The project began approximately two weeks ago, when my 13 yo daughter whipped up a batch of starter.  Since I don't drink (see below) I thought I better do something productive with it.  And, well, it's kinda fun.  Fun in an accomplished, foodie sort of way, not in an instant gratification, last minute kind of way.  Fun to think "I could have survived the frontier!  I know how to make sourdough bread!"  And it's really really tasty with warm butter and homemade strawberry jam (that's a future post - the plants aren't even blossoming yet).  And it just seems crunchy, in a back to the earth, I can do it myself, two year old kind of way.  Crunchy I am.

So for all of you dear readers out there who want to make your own (and stand a little taller, in a couple weeks when it's finally done)......here goes.  A few things might be helpful before you get baking.  1.  Coming from Viking stock is really good.  Viking descendants just don't know when to stop and they routinely try things they probably aren't quite cut out for.  If you are at least part German that would help.  2.  Having nothing better to do than play around with flour in the kitchen for many many hours is also good.  3.  If you've been told "You need more patience my dear!" then this project is just the ticket.

 The Starter

A really long time before you want to eat your bread, combine 1 cup warm water (105F), 1 tsp active dry yeast (make sure it's fresh), and 1 cup whole wheat flour (I use Wheat Montana, because it's local and it's good) in a glass or ceramic bowl.  Stir w/ a wooden spoon until it's pretty smooth (some lumps are ok).  Cover with a clean cloth.  Let it stand in a warm place (that wouldn't be anywhere near my house lately) for at least a day.  Stir every day, and every couple days add 1 cup of warm water mixed w/ 1 cup of whole wheat flour and stir in.  A clear liquid will form on top (this is the "hooch" - and if you are desperate for a fix you can drink it).  Stir it back into the starter.  The starter will smell like alcohol and fermentation (because that's just what it's doing!).  Once it's bubbling nicely and making hooch, you're ready for bread.  (You can also stir a cup into a batch of buttermilk pancakes).  If the starter ever turns pink or just plain weird, THROW IT AWAY FOR GOD'S SAKES!!!  This happened once to me.  Shudder.

The Overnight Starter, the next morning

The night before you want to bake bread, make the overnight starter.  Mix 1 cup sourdough starter, 2 cups warm water, and 2 1/2 cups all purpose flour in a glass or ceramic container, with a wooden spoon.  Cover and let stand overnight.  (I turn my oven on to the lowest temp, let it heat, turn it off, then let the starter rise inside the oven.)

It's morning!!  Hooray.  You are finally ready to bake today.  Now, heat 1 cup of milk in a saucepan until ALMOST boiling (just really warm).  Stir in 3 tbsp butter (please don't use margarine!), and 3 tbsp sugar and 2 tsp salt.  Then let cool for 10 minutes.  Meanwhile, dissolve 1 envelope active dry yeast in 1/4 cup warm water.  Stir both yeast and milk mixture into the overnight starter.   Now beat in 3 cups of flour, until smooth.  Cover with a cloth and let rest in a warm place free of drafts (was there such a place on the prairie?) for 30-40 minutes or until almost doubled in size.  This step is also called the SPONGE.  Weird, I know.

The Sponge!  After rising.

Ok, so you took a little break, maybe caught a nap, now it's time to turn this sucker into real dough.  Oh, no, nope, you're not ready to bake yet.  Remember, this is an exercise in patience.

Stir down the sponge.  Gradually stir in enough flour to make a medium-stiff dough.  Your arm will be tired.  Don't break your spoon.  Turn out onto a floored surface and start kneading.  You will have to keep adding flour.  Your goal is a smooth and elastic, non-sticky dough.  Your arms will be burning and it will take at least 10 minutes.

Divide the kneaded dough in half, shape into balls.  Cover and let rest for 10 minutes.  Give yourself a pat on the back - if your arms aren't too tired - you're are almost done!

Roll out each ball into a long rectangle, then roll up the rectangle and pop your loaf into a greased bread pan.

Spray the tops of the loaves with cooking spray, cover with a cloth, and put back in a warm place for the FINAL rise.  It will take about an hour for the dough to rise up above the top of the pan.

Preheat the oven to 375 and bake for 45-50 minutes until loaves sound hollow when you tap them (they really do have a "done" sound).  Remove from pans and cool on a wire rack.  You can brush the tops w/ butter if you like.  I like.

Ta Da!

Bread and Jam for Bella

This bread is moist, but dense and chewy, with a super chewy crust and a nice tangy taste.  Don't eat more than one piece at a time or it will sit like a lump in your belly and you'll be very sorry.  It's really good grilled up, or just toasted w/ honey or jam.  You know "Bread and Jam for Frances"?  If her mama gave her sourdough, she would've never gotten sick of eating it.

 

 

Just in case you want to hear the story.....