Amish Bread, Variation #745

If you know me, then you probably know that as much as I love to cook, I generally fear & dislike baking. It's all of the delicate chemistry involved. You aren't supposed to substitute or improvise when making a bread or dough, the leavening & gluten are too persnickity to be monkeyed with by a haphazard cook. Especially one with a cruddy, barely-functioning oven, such as mine.

That must be why, then, that my adventures with Amish bread have me so excited and verbose today. I've somehow managed to produce another successful batch of two dozen baby loaves (a doubled recipe) with a new assortment of hastily improvised and substitued ingredients. Here is today's re-revised recipe, and a link, once again to the original.

Amish Bread o' the day-
(This is the ingredient list, not including the starter.)

wet ingredients
1/2 c. oil
1/2 c. pumpkin puree (homemade, thank you very much!)
1 c. milk
1/4 c. maple syrup
1/4 c. fireweed honey
3 eggs
1 tsp vanilla

dry ingredients
2 c. unbleached flour
1/2 c. sugar (I prefer turbinado)
1 1/2 tsp. baking powder (I use the aluminum-free stuff from Bob's Red Mill)
1 1/2 tsp. cinnamon
1 tsp. pumpkin pie spice mix
1/2 tsp. baking soda
1/6 c. cornstarch
1/2 tsp. salt
1 cup nuts (optional) - I've added chocolate chips instead on a few occasions.

Add dry ingredients to wet ingredients. Mix and pour into well buttered bread pans. Bake at 325 degrees for about and hour, or until a toothpick comes out clean. - I also cover the pan loosely with aluminum foil about 3/4 of the way through the baking process to keep the top crust from over-browning while giving the loaf a chance to finish cooking throughout.

Additional notes - I actually preheat the oven to 350, and turn down to 325 just after the bread goes in. I just read about this little trick in The Bread Bible and it seems to me that the bread rose a little better with the extra boost of heat early in the baking process. After the bread was out of the oven, de-panned and cooled, I brushed the tops of the loaves with just a little maple syrup and sprinkled coarse, turbinado sugar on top.

And seriously, folks, if you need a bread starter, drop me a line.

Seeds 'n' Stuff

I'm either neurotic or bored, because I've already started planning next spring's garden, and have even just ordered some seeds from my beloved Victory Seed Company. Here's what I've ordered, what I saved and what I still need to get-

Ordered-
*Squash, "Cocozelle" (grew these last year and loved them!)
*Squash, "Burgess Buttercup"
*Pumpkin, "Cinderella"
*Cucumber, "Homemade Pickles"
*Carrot, "Chantenay Red Cored"
*Carrot, "Little Fingers"
*Mammoth Dill
*Sunflower, "Autumn Beauty"
*Sunflower, "Annual"

Saved & Given
*Swiss Chard (from Kristin - thanks!)
*Cilantro (saved seed)
*Squash, "Delicata" (leftover from last year)
*Arugula (saved)
*Sweet Peas (leftover from last year)
*Lettuce, "Marvielle de quatre saisons" (leftover from last year)

Starts to get in the Spring-
*Tomatoes (starting these from seed last year failed miserably!)
*Basil
*Lemongrass (I want to give this a try in my pond.)
*Horseradish
*Marjoram
*Raspberries
*Blueberries (Grandpa has offered us his blueberries which are failing to thrive for him. I don't know if we can turn them around, but I'll sure try!)
*4 fruit trees (We have 4 dying non-fruiting trees in our yard that will be replaced with as-yet undetermined fruit or nut trees. We're leaning toward pie cherries, apples, peaches, big-leaf maple (for the sap) or walnuts.
*Yet another male fuzzy kiwi - Let's hope this guy lives longer than his predecessors!

Our plan is ever-evolving, but a few things are locked in - we're expanding the garden by at least two beds, we (or more accurately, Bill) will be building one or two cold frames out of found/scavanged windows & lumber, and we'll be doubling the number of tomatoes that we plant, because we use them like mad, and because of some concerns that I have about the healthfulness of canned tomatoes - even the organic ones. :(

At the moment I'm researching, reading and planning; readying myself for the days when the sun comes back and the green things thrive. I can only hope that my energy comes back at the same time, because right now, on these single-digit freezing cold days of snuggling by the fire, reading and knitting, I'm blissfully lazy, just daydreaming of sunny spring days to come.

Baby it's Cold Outside/Red Light Special

It gets cold in the winter here in Western WA, but it doesn't usually get COLD cold. The past few days and nights, we've had lows of 5 degrees and highs in the low 30's. In addition to the cold, this blast of Arctic air is also dry as a bone, causing me and everyone else, wrapped from head to toe in fleece and wool, to build up such a quantity of static electricity that our hair stands on end or stubbornly glues itself to our foreheads, and we routinely zap the bejeezus out of everything and everyone we touch. Good times!

Alas, we zap-happy humans are not the cold's only victims.

You know those red heat lamps that McDonald's uses to keep their nasty "food" warm and "fresh"? At the moment, a disturbingly similar-looking lamp is about all that is keeping my chickens from becoming chickie-sicles. I had vowed not to use a heat lamp in the coop if at all possible, but it looks like once again I'll be eating my words.

I don't feel guilty for doing what is necessary to keep the critters (and people) in my care healthy and happy, but I do feel bad for using so much extra electricity lately. I'm wracking my brain for ways to make it up, but with the very real chance of pipes freezing, and three exotic pets in the house who don't take kindly to dips in temperatures, I'm at a loss for what to do. I could probably unplug the fridge for a few days...

For the Birds

Have you ever heard of "bird bread"?

Bird bread is basically the same day-old stuff that you can get for a dollar or two per loaf at a bakery outlet store. The difference is that you have to ask specifically for "bird bread" and you don't get to pick the exact bread products that you get. On the other hand, at the bakery outlet that I go to, they stuff 4 or 5 loaves into each bag and charge just $1.50 per bag.

The last time that I bought bird bread, 4 out of my 10 loaves were organic whole-grain breads that usually sell for $3.99 apiece, and I got all 10 loaves for $3.00.

I do end up feeding the majority of the "bird bread" to my chickens, who love the treat, but if a loaf of something yummy or interesting ends up in one of our bags (like the organic, whole-grain stuff or some cinnamon-raisin bagels), we'll eat it ourselves. Has my frugality hit a new low or a new high?

I've got my Mother-in-law's hips

Her rose hips, that is.

I've heard so many wonderful things about rose hip wine, that I've decided to give it a go. My sister-in-law and I raided my MIL's rose bushes and managed to scavenge almost a pound and a half of hips, but unfortunately, most recipes call for 2 1/2 pounds of rose hips to make a gallon of wine.

So, I'm looking to supplement my stash of rosehips. If you live in the Puget Sound area, have unsprayed rosebushes and don't want or need the hips, I'd be happy to take a few off your hands in exchange for a future share of the wine. ;)

If I can't come up with more, I might just end up making a half gallon. If/when I do, I'll post pics and the recipe.

Amish Bread, you are a harsh mistress

This madness all started with my mother. Like a drug pusher, she foisted onto me what has to be the world's most annoying snack, Amish Friendship Bread, mainly by roping my children in with "a taste". Look, Chelle! The girls like it! Here, take home a starter... And so it began.

It is the chain letter of baked goods, the rabbit of breads, with each batch spawning three additional "starters" that are meant to be given away to friends and neighbors, hence, the "friendship" thing. I find myself concerned that the opposite might end up being true. If I keep trying to pawn this beast off on people, I fear that I might actually start losing friends.

In addition to my issues with it's reproductive habits, I have multiple beefs with this recipe, starting with the Amish bit. Amish, really? Since when do the Amish add a box of Jello instant pudding to anything? Secondly, was this recipe invented by the owner of a grocery store? Good Lord, look at that ingredient list! Yet I grudgingly bake up a batch (or 4) of bread every time the starter comes due to bake, because my girlies love the stuff. Hence my deep-seated contempt.

In the event that you are crazy enough to try and take this on - PLEASE let me know, because I always have a starter going. Additionally, I have made a few minor modifications to the main recipe that I think have improved it. Here is the original recipe (post starter phase), with my modifications -

wet ingredients
1 cup oil 1/2 c. oil & 1/2 c. chunky applesauce
1/2 c. milk 1/2 c. egg nog
3 eggs
1 tsp vanilla

dry ingredients
2 c. flour (I tried 1/2 white & 1/2 wheat, but I didn't care for the texture.)
1 c. sugar (or 1/2 c. sugar, 1/2 c. maple syrup)
1 1/2 tsp. baking powder (I use the aluminum-free stuff from Bob's Red Mill)
2 tsp. cinnamon 1 1/2 tsp. cinnamon & 1 tsp. pumpkin pie spice mix
1/2 tsp. baking soda
1 (5.1 oz) box instant vanilla pudding 1/6 c. cornstarch & 1/6 c. sugar
(seriously, read the ingredients on a box of instant pudding - sugar & cornstarch)
1/2 tsp. salt
1 cup nuts (optional) - I've added chocolate chips instead on a few occasions.

Add dry ingredients to wet ingredients. Mix and pour into well greased and sugared bread pans. Bake at 325 degrees for 1 hour until a toothpick comes out clean. - I also cover the pan loosely with aluminum foil about 3/4 of the way through the baking process to keep the top crust from over-browning while giving the loaf a chance to finish cooking throughout.



That is a pain in the butt, as professed, no? But my monkey-girls love the stuff so much that I just keep on making it. I'm thinking of some more possible modifications/incarnations - maybe adding a little solid-pack pumpkin or grated zucchini? Walnut oil instead of vegetable oil? Hmmm....

At any rate, if you think yourself up to the task of baking every 10 days, like it or not, like clockwork, and want a starter, drop me a line. But, when you find your kitchen counters covered in baggies and tupperware full of bread batter, and friends going out of their way to avoid being "gifted" with a starter - don't say you weren't warned.

Recipe: Vegetable Stock

Remember that to do list that I brazenly posted yesterday? Yeah, I only got 1.2 items checked off of that puppy. 1 - the veggie stock. The .2 goes to the single wheelbarrow full of leaves that I raked up before wimping out and retreating to my warm living room and its comfy couches. Never one to dwell on the negative, I will therefore celebrate the completion of the vegetable stock by posting my "recipe" for it here.

Step one - Remove all vegetable matter from your fridge's crisper drawer.
Step two - Wash & chop (or not) said vegetable manner to the size of your liking.
Step three - Throw all veggies into the biggest stockpot you have, top with fresh or dried herbs and seasonings of your liking.




Step four - Fill stockpot with water enough to just cover the veggies, set heat to medium-low, cover stockpot and forget about it for a few hours.
Step five - (Not recommended) Take an impromptu nap on the couch, only to wake up in a panic, wondering if you've started the house on fire with your neglected stock.
Step six - After insuring that the house is indeed still intact, stir and taste stock for seasoning. If done, take off of heat and allow to cool.
Step seven - Strain cooled stock through a fine sieve (I also set a paper coffee filter in mine, so I don't get the spice sludge at the bottom of my broth.) and ladle or pour into freezer containers or ice cube trays. DONE!
Step eight - Optional - After I strained off my first pot full of stock I refilled the pot with water and fresh spices and set it back to cook for round two. The second batch of broth was slightly less intensely flavored, but still very good.

As you can see by my photo, I used quite a melange of veggies - leek tops, mushroom stems, greenish-red tomatoes, delicata squash, kale, garlic, celery, carrots, fresh herbs (rosemary, lemon thyme & oregano) plus the obligatory sea salt and pepper. I might use a little less kale next time, as its flavor overpowered the others somewhat. I used a few cups of the stock to make potato soup for the fam last night and I am really pleased with how it came out. After dealing with all the broth, I chopped/smooshed the cooked down veggies (minus the onions and garlic) and fed them to my chickens, composting the remainder.

Now the veggie drawer is empty and the freezer is full. Not bad for "throw away" food!