Days 2-4

Really Whole Wheat Bread

2 c. all-purpose flour
3 c. whole wheat flour
1 package active dry yeast
1 3/4 c. water
1/3 c. packed brown sugar
3 Tbsp. butter
1 1/4 tsp. salt
2-3 Tbsp. maple syrup

Prep: 30 Min.
Rise: 1 1/2 hours
Bake: 35 min.
375 degrees F
2 loaves

In a large mixing bowl, combine all-purpose flour and yeast; set aside. In a medium saucepan, heat and stir water, brown sugar, butter, and salt until warm (120-130 degrees F), and butter almost melts. Add water mixture to flour mixture. Beat with electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour.

Turn dough out onto lightly floured surace. Knead in more all-purpose flour as needed to make a moderatley stiff dough that is smooth and elastic (6-8 minutes...when the dough bounces back after pressing finger lightly into dough). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in warm place until double in size (1-1 1/2 hours).

Punch dough down with your fist. Turn out onto a lightly floured surface; divide in have. Cover; let rest 10 minutes. Lightly grease two 8x4x2 bread pans.

Shape by rolling: roll each dough half out on lightly floured surface into approx. 12x8 rectangle. If you wish, spread maple syrup lightly onto dough. Roll up each rectangle, starting from a short side. Seal each end with fingers (roll each end under).

Place dough halves in prepared pans. Cover and let rise in a warm place until double in size (30-45 minutes).

Bake at 375F 35-40 minutes. Check halfway through, and adjust pans if oven doesn't cook evenly. Remove when bread sounds hollow when lightly tapped. Immediately remove from pans. Spread some butter over the top of warm bread for a buttery crust. Let cool on wire racks. Freezes well.

The Good Bread - a dessert bread

1 c. all-purpose flour
3/4 c. whole wheat flour
1/4 c. ground flaxseed
3/4 c. sugar
1 tsp. baking soda
1 tsp. salt
1 1/2 c. applesauce
1/4 c. softened butter
1 egg
Handful of choc. chips
Handful of butterscotch chips
Handful of chopped walnuts

350 degrees F.
35-45 minutes.
Makes one loaf.

Heat oven. Grease and flour bottom only of 9x5 or 8x4 inch loaf pan. I like to use round cake pans as they freeze well.

In large bowl, combine all ingredients except chips and walnuts. Beat 2 minutes at medium speed. Scrape bowl. Beat another minute. Pour batter into pan. Sprinkle choc. and butterscotch chips and walnuts on top.

Bake for 20 minutes. Check and rotate pan. If top looks golden brown, cover with foil so that the top does not burn. Bake another 15-25 minutes, or until toothpick inserted in center comes out clean. Let cool and remove from pan. Tastes best when still warm with ice cream!

Wednesday, January 6, 2010

Days 2-4

We did great. Sunday Ryan cooked frozen perch he'd caught this summer. Monday, Kali and I had leftovers and Ryan worked late. Tuesday we ate the last frozen pizza in our posession. Can you see a pattern forming???

It's Wednesday night, and like every Wednesday night I'm pooped. We broke down and ate at one of our favorite restaurants tonight, because both Ryan and I were too tired to cook. This happens around this time every week. It seems that on Monday you're still energetic from the weekend. On Tuesday the weekend, while becoming a distant memory, still has your ambitions jazzed. By Wednesday you're breaking down. Thursday and Friday you just hang on until the freshness of Saturday morning wakes you up renewed and full of plans for doting on home and family.

Life is just easier on the weekends. You have to be extremely aware of balance during the week. Balancing work, chores, and play. I don't know how single parents survive. I'm a fairly even-keeled person, and I get pretty weathered by Friday. My hat is off to you! My hat also goes off to those who hate their job. I'm lucky to have a job doing what I enjoy...in fact, the only think I hate about working is that it takes me away from my home and family. I enjoy being a housewife. I also enjoy having a career. Some day I hope to find a way to blend the two without having to scratch by every year financially. Until then, we both work. We were self-employed for a few years, did well, and survived. Now we have a little one and retirement to think about. Remember the college plan? We also have a plan to retire by the time we're 55. Soooo, instead of keeping my house completely tidy and fresh made meals in the oven, my weekday routine barely allows for chores and play. With this food project, we will have to learn to continue the balance in cooking, gardening, and preparing the fruits of our labor. Some days, just remembering to take the meat out of the refrigerator in the morning is a huge task! Well, it's late and I haven't a clue what we're having for dinner tomorrow...

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Wednesday, January 6, 2010

Days 2-4

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