Bad Weather and Good Food

Snow continues to make the ‘news' around here. In fact, on Sunday the Centennial received another foot of new snow. Even today Ennis has four inches on the ground. Will it end? Sure. How soon? Sometimes it does not seem like it will be soon enough.

Inclement weather often keeping us inside more than we would like. As the season approaches, I start thinking about the food we will be serving. Thus this is a great time of year to do a few experiments.

Believe it or not, you are never our guinea pigs. We really do taste test the dishes we serve! The cold outside makes homemade soup and freshly baked bread seem even more appealing.

Many winter visitors enjoy our fresh baked bread with a bowl of soup One new soup recipe has received some rave reviews. One bread recipe smells as good as it tastes. I have been asked for both recipes.

Except for a few ‘house' recipes I have sworn to never reveal, I am usually happy to share recipes with guests who ask for them. Today I thought I would share a favorite bread recipe with all my blog readers.

Three Herb Loaf
Makes 1 loaf. VERY NICE, fragrant bread with a nice texture.

1 package active dry yeast

2 teaspoons granulated sugar

¼ cup warm water (105-115 degrees)

1¼ cups warm milk (105 - 155 degrees)

1 Tablespoon vegetable oil

½ cup chopped fresh herbs (sage, rosemary, thyme)

1 large egg, lightly beaten

2 teaspoons salt

4 cups bread flour


1 large egg, lightly beaten

In a large bowl, dissolve yeast and sugar in warm water. Let stand until foamy, 5 to 10 minutes. Stir in warm milk, herbs, oil, egg, and salt.

Using a heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat flour, ½ cup at a time, into yeast mixture until a stiff dough forms, 5 to 10 minutes.

Turn dough out onto a floured surface and knead until smooth and elastic, 5 to 10 minutes, adding more flour to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise in a warm place until doubled, 1¼ hours.

Punch down dough. Turn out onto a floured surface and knead for 1 to 2 minutes. Shape dough into an oval loaf and place on a greased baking sheet. Cover dough loosely with a damp cloth and let rise in a warm place until almost doubled, about 45 minutes.

Preheat oven to 425 degrees. Brush loaf with glaze. Slash top of loaf in several places. Bake until loaf is golden brown and sounds hollow when tapped, 20 minutes. Transfer to a wire rack to cool.


Lady of the Lake

No comments: