Country Loaf

Prep:25min.
Rise:3 hrs.
Bake:40min.


5 to 5 1/2 c. bread flour( we used half whole wheat)
1 tsp. sugar
1pkg. regular or quick active dry yeast(21/4tsp.)
2 c. very warm water(120-130 degrees)
2 T. olive oil
2 tsp. salt
Mix 2 cups of the bread flour, the sugar and yeast in large bowl. Add warm water. Beat with a wire whisk or electric mixer on low speed 1 min, scraping bowl frequently. Cover tightly with plastic wrap and let stand about 1 hr. until bubbly. Stir in the oil and slat. Stir in enough remaining flour, 1/2 cup at a time, until soft a soft, smooth dough forms. Place dough on lightly floured surface. Knead about 10 min., adding flour as necessary to keep dough from sticking, until dough is smooth and springy. Place dough in a large greased bowl. Cover bowl loosely with plastic wrap and let rise in a warm place for 1 hr. or until doubled. Dough is ready if indentation remains when touched. Grease a uninsulated cookie sheet with shortening. Place dough on lightly floured surface. Gently shape into a even, round ball, without releasing all the air bubbles in the dough. Stretch sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Spray loaf with cool water. Cover loosely with plastic wrap and let rise in warm place 45-60min or until almost doubled. Place square pan 8x8x2 or 9x9x2 on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 425. Spry loaf with cool water; sprinkle lightly with flour. Carefully cut three 1/4 inch deep slashes on top of loaf with sharp serrated knife. Bake 35-40 min. or until loaf is deep golden brown with crisp crust and sounds hollow when tapped. Remove from cookie sheet to wire rack; cool.
Yield: 1 large loaf about 32 slices

Cookies and Coffee Ice Cream! With RAW COWS MILK (from our cows)

1c.whole milk
1c. whipping cream
1 vanilla bean, split in half length wise
3/4 c. sugar
4 egg yolks
1/4 c. strong espresso
1/2 c. coarsely chopped chocolate cookies( we used Oreo's)

In a saucepan, bring milk, cream vanilla bean and half of the sugar to the scalding point over medium heat. In a bowl, beat the eggs yolks and the remaining sugar with a whisk until smooth and uniform. When the mixture in the saucepan begins to foam, reduce the heat and quickly stir in the egg yolk mixture. Remove the vanilla bean and scrape the seeds back into the saucepan. Using a wooden spoon, stir the custard constantly and cook over low heat until it reaches 175 degrees F. Remove immediately from the heat and continue stirring, so that the custard does not over cook. Pour the custard into a clean bowl through a fine mesh strainer, so that the liquid is smooth an d lump free. Add the espresso and mix well. It is important to do this while the custard is warm so that all the flavor is fully absorbed. Cover custard with plastic wrap and let cool slightly, them place in the refrigerator for at least 4 hrs. until very cold. Transfer the cold custard to the bowl of your ice cream maker, add the cookie pieces, and process according to the manufacturers directions.







This was the best ice cream I have ever had! We added some extra things but I'm not going to tell what:) The name we gave ours was Espresso-Fudge-cookie chunk-coffee bean crunch! Like it? Well I guess I kind of gave away a few of the secret ingredients. But you don't know how we made our fudge chunks! You have to try this it is the best!

TWD~Granola Grabbers

This weeks recipe I would have to say was very good. We made a few changes though, we skipped the peanuts, almonds and raisins. Instead we used pecans, cranberries and added cinnamon extract, we decided to go for a more fall feel! We also accidentally forgot the wheat germ! Whoops! But we did use all whole wheat flour so I think that's maybe why they turned out. We brought these to our church potluck and everyone really liked them! Thank you Michelle for picking this recipe we really enjoyed it!

Mmmm. Fresh Oatmeal cookies!

All Tied Up Pretty Like!

Broccoli Herb Chevre` and Sun Dried Tomato Flat Bread

Flat Bread:

1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour (we used whole wheat)
2 tablespoons olive oil
1 teaspoon salt

DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal.

Toppings;
1/2 c. pizza or spaghetti sauce
3/4c. mozzarella cheese, shredded
4 oz. basil or peppercorn chevre` cheese, Sliced
1/2c. broccoli, Chopped and cooked
1/3 c. sun dried tomatoes, sliced
3 cloves garlic sliced and sauted in olive oil
3T. fresh sage leaves
3T. Fresh basil, sliced or torn into small pieces

Spread pizza sauce over unbaked crust, sprinkle with mozzarella cheese. Then lay your sliced chevre` cheese over that and sprinkle on rest of toppings. Bake for 15min. to 20min. or until browned. After cooked sprinkle with Parmesan cheese and freshly ground salt and pepper.

Serves 8