Friday, May 8, 2009

indestructible bread

After searching for a really great bread recipe meeting all our family requirements (quick and easy to make in a mixer, at least some whole wheat, no powdered milk or wheat gluten blah, blah, blah, moist enough to not crumble, and tasty enough to please the kids) I finally found a recipe for "Fabulous Homemade Bread" on

The first time I made it, I scaled it down from 6 loaves to 2, so the recipe turned out with ingredient amounts like "3 tablespoons and 1-3/4 tsp. brown sugar." I rounded to the nearest tablespoon. The dough still looked good, so I let it rise. Perfect! I punched it, rolled it and put it in pans. I covered the pans and went out to lunch with my friend, forgetting to throw it in the fridge to slow the 2nd rising. Two hours later I returned to flat loaves. I baked it anyway and it was great!

The second time I made it, I activated my yeast around noon and then unexpectedly had to leave the house. I stuck the rising yeast in the fridge and remembered it around 7pm. I threw in the other ingredients to see if it would work. It did and it was great!

The third time I made it, I started the yeast and left it to sit for 5 minutes as instructed. Two hours later I remembered the yeast. It was big, but still bubbly. I mixed it anyway, adding two or maybe three times as much flour. It was a little less flavorful, but still great!

So, if you if you're interested in an indestructible bread recipe, here it is:

Fabulous Homemade Bread (2 loaves)

1. Stir the following ingredients in a mixer bowl and let rise 5 minutes: 3 Tbsp. warm water, 2-1/4 (or one package) active dry yeast, 1-1/2 Tbsp. whole wheat flour, 1 tsp. sugar.

2. Add the following and start mixer on low: 2/3 cup oats, 2/3 cup whole wheat flour, 1-1/2 cup warm water and 1-1/2 tsp salt.

3. Add the following and gradually increase mixer speed to speed 2, mixing until the dough clings to the dough hook and cleans the bowl: 4 Tbsp brown sugar, 2 Tbsp honey, 4 Tbsp vegetable oil, 3 cups flour (or more, as needed, to get dough to clean the bowl).

4. Transfer bread to a greased bowl, let rise for about 1 hour or until double in size.

5. Punch dough down, roll into a log and cut in half. Tuck ends under and set loaves into 2 greased bread pans. Let rise again until double in size.

6. Bake for 25 minutes at 350 degrees.

Monday, May 4, 2009

a good lesson

I spent several hours today digging up raspberry plants I allowed to spread too wide. I knew a couple years ago I was supposed to keep them in check, but I so hate to dig up a growing thing, that I let them all go.

So now my arms are scratched from elbow to wrist. My fingers are tender from thorns. My back is aching and my shoulders are sore, but the raspberries seem so happy now; they have so much more room to grow.

Overall... a good lesson on repentance.