You can bake! And the ultimate pizza dough!

Since last fall, we've been baking all our own bread.  There's always a loaf on the counter or dough in the fridge (and usually there's both!).  Baking bread is so easy, and not at all the time consuming task non-regular bakers think of.  Baking seems to be enjoying a bit of a renaissance these days, and I want to spread the good word!

Bread Basics

Great bread is all about ratios.  Stick to the correct ratios, and you really can't go wrong!  The magic numbers are these: 1.5, 1.5, 3, 6.5.  That's 1.5 Tbsp yeast, 1.5 Tbsp salt, 3 cups water, and 6.5 cups flour.  It's so simple it's crazy!  And you can follow the same numbers for substituting, as long as the total numbers stay the same.  (Don't substitute anything for the yeast or salt, those are key ingredients!)  For example, I like a softer sandwich loaf, so I do 1.5 cups water and 1.5 cups milk.  As long as it's 3 total cups liquid, you're good to go.  Same goes with flour (though I don't recommend using more than half whole wheat, it makes for a very dense loaf).  I also like adding some sweetener (usually honey), but that doesn't follow a set ratio; I usually add a couple tablespoons of honey, I don't really measure (but it's not crucial to measure it).  Same goes for adding a fat (butter, oil).  I usually just add a few tablespoons.  

Mixing Method

In a large bowl (or a large stand mixer with a dough hook), add the liquid (room temp or slightly warmer, not hot but not cold), yeast, and salt, (and fat and/or sweetener if you're using it) and stir to dissolve the salt.  Then add in 6 cups of flour, and mix it all together with a wooden spoon (or on slow speed) (add the last .5 cup flour if it's too wet).  You want it to be fairly wet, but dry enough to feel elastic.  Don't mix with your hands if you can avoid it- this often leads you to add too much flour.  The dough should still be pretty dang sticky.  Cover it with plastic wrap, and let it sit for about 2 hours.  Don't worry about punching it down, or whether the volume doubles or triples.  It doesn't matter! The yeast knows what to do!  If you're not ready to bake after the 2 hours are up, pop it in the fridge.  It is wet enough to last several days to a week!

Elastic enough to form a ball, but the shape shouldn't last long!

Baking Time!

After the 2 hour rising mark, you're ready to shape.  This recipe works best for free form 'artisan' style loaves, rolls, etc.  (See below for sandwich loaf variation)  Flour your hands and your work surface liberally, and flour the top of the dough.  Liberally sprinkle corn meal on a baking sheet.  Grab a good hunk of dough, form it into a ball, and place it on the corn mealed baking sheet.  Allow to rise uncovered for half an hour.  A few minutes before baking time, preheat the oven to 450 degrees F.  Melt a tablespoon of butter (salted or unsalted, your choice) and gently brush the surface of each loaf.  Bake for at least 30 minutes, but possibly as much as 45, depending on the size of the loaf.  The top should be crisp and browned, not just golden.  Trust me, it's way better to overbake than underbake!  Allow to cool completely before slicing, if you can resist!

The Ultimate Pizza Dough

This recipe follows the same ratio, only on a 2/3rd smaller scale, and will make a beautiful big and fairly thick pizza (after all, delicious dough deserves a thicker crust!).  Follow the above ratio if you would rather make two medium pizzas, or one large and some breadsticks, etc.  

2 cups water

1 tbsp yeast

1 tbsp salt

1 tbsp sugar

2 tbsp olive oil

4 cups flour (I think it's best half white flour half whole wheat!)

Combine the first five ingredients as directed above, then add flour and mix and allow rise as directed above.  After the 2 hour rise, you're ready to shape your pizza.  You'll need a LOT of flour on your work surface and hands and rolling pin.  Preheat the oven to 450, and prepare your toppings.  Cover a baking sheet very liberally with corn meal.  Roll out your dough, flipping it over and adding flour to keep from sticking as needed, until it's as large and thick as you'd like it (for me, as big as my baking sheet will allow!).  Spread sauce, cheese, and toppings as desired, and bake for about 20 minutes until the cheese is hot and bubbly and the crust is golden.  Enjoy!!!

My Favorite Sandwich Bread

1.5 cups warm water

1.5 cups milk

1.5 Tbsp yeast

1.5 Tbsp salt

3 Tbsp honey

4 Tbsp unsalted butter, melted

3.5 cups all purpose flour

2 cups whole wheat flour

1 cup oat flour

1 cup rolled oats

Add first 6 ingredients as directed above, then add the flours and oats and mix.  Add either flour or liquid until it is elastic but still sticky.  Allow to rise as directed above.  After 2 hours, grease or spray a loaf pan with a neutral flavored oil.  Flour your hands and the top of the dough, and pull out half of the dough and form into a ball.  Stretch the ball slightly to elongate, and place in the prepared loaf pan.  Allow to rise another 45 minutes, uncovered.  (Do the same for the other half of the dough if you have two loaf pans. If not, you can make rolls, or refrigerate it for another day!)  Preheat oven to 450.  Melt a tablespoon of butter and brush the top of the loaf, and bake for 40 minutes or until deeply golden/browned.  This time, definitely wait until completely cooled before slicing.  

The other was served from a chafing dish...

Cheers to you if you know what song the title is from... Extra special Cheers to you if you know it and are not a Morgenstern! ;)  Anyways- A month or so ago, we were given some stuff from a friend's storage barn.  Among our new-to-us stuff were five chafing dish holding racks.  Our idea for them was to make a fabric basket liner for them, and use them for harvest baskets and around the house.  I finally figured out my new-to-me serger this weekend, and yesterday I made the first liner!  It's secured with ties so it can be removed for washing, and was really quick and easy to make once I figured out how to attach it to the bare bones wire frame of the chafing rack.

And in more fun with repurposing/reusing stuff, Red made me some new shelves in my laundry closet, out of timbers from Lost Mine Timber Co., his timber reclamation company.  Yay!!! (These timbers were reclaimed from the King Coal Mine)  Bet I'm the only housewife with historic reclaimed wood shelving in her laundry room ;)  I love the extra space, and the neatness of it, and I'm excited to find some nice containers for laundry detergent and lint and whatnot at garage sales this spring! (Need something nicer than an old Folgers can!)

Wow, it looks really nice in this picture!  Sure it's clean now; let's hope I keep it that way!  You can't see it, but there's a shelf on top of the cabinets with about three feet of vertical space above it, and there's quite a lot of stuff stored up there, pleasantly out of sight!  And now we each have a basket (on the top shelf in the pic) for our hats and gloves and whatnot! YAY for storage! Even though I can close the doors to it all, I don't want to because it looks so nice now!  

And just for fun, here's Wyatt helping Daddy make bread the other night!  (Who wants to make Red a bumper sticker that says "Real Men Bake"?)  

Happy Valentines Day!!!

Happy Valentines Day to you all!  I hope everyone's day has been wonderful!  Mine has been wonderfully mellow, thanks to my parents taking Wyatt to the rec center to swim and splash and have fun!  I took advantage of the me time and made myself a Valentines gift!  (But Red can take the credit) ;)  I used to love beading when I was a kid but haven't done any beadwork since I was probably 12 or 13 or so, and just last week I dug up my collection of beads that I had stashed in my shed.  I also found a cool bracelet kit out there, and decided why not make it!  And so I did!

 It was a lot of fun, and totally reignited my love of jewelery making!  So later last week, I decided to splurge a bit, and I bought some white freshwater pearls to make a necklace for myself! (But hardly a splurge, they were $7 at Walmart!)  So today, during my downtime I made myself this necklace!

I'm really excited to make more jewelery! I have a number of cool beads and stones and pendants from old necklaces that fell to disrepair or just could use some new life, and I'm excited to give them that new life!  I'm really thinking of making jewelery to sell on etsy or something similar, as it's relatively quick work and I have so many beads already (and therefore don't need to purchase much of anything to get going).  It's fun and satisfying work, and I'm so glad to be getting back into it! 

A Chandler for the weekend!

No, not the character from Friends, a candlemaker!  I received a box full of candlemaking supplies, and decided this weekend to make candles!  I've done it before but not for years, and not with as nice supplies!  In the box (among many other things) was about 10 pounds of gorgeous beeswax, so we started out with that.  I absolutely love the smell of beeswax, and it burns so nicely!  We made some in molds, others in mason jars.  And it was a group project, as Trent, Sherry and John came over to hang out and help out!

Today, after taking the candles out of the molds, I decided why not keep at it, since we had all the equipment out anyways!  So instead of using fresh wax, we melted down all the random chunks and old pieces of candles we've saved over the years, sorted by color so we could try some layering!  Many of the bits and pieces were from scented candles, and combining them all made for some interesting and very nice new scents!

Orville Redenwhateverhisnameis ain't got nothin on me!

I don't know about you guys, but lately, we've been broke, so what doesn't get spent on bills goes to grocery essentials like milk and eggs, with no room for splurges on snack foods.  This is just fine with me, cause processed food only tastes good until you look at the ingredients label... (And if it still tastes good after that, well...)  So part of our new routine is coming up with yummy snacks from scratch.  We do variations on bread, and that's great, and I've tried making crackers and things, but nothing quite satisfies cravings for something salty and/or sweet and/or crunchy like kettle corn! (in fact it satisfies all three all at once!)  I don't really like buttered or plain popcorn, but kettle corn I could go nuts for (and do), but didn't know how to make it myself.  Sure, a package of microwave popcorn is super easy and quick, but it is not cheap considering what popcorn actually is... Plus who knows what weird stuff is in the microwaved kind (I don't know, since I don't have any on hand, but use your imagination)  After doing some research online and a few trial runs, I have successfully made the most awesome, delicious, addictive, and cheap snack food ever.  If you've never popped corn on the stove (and I don't mean in one of those UFO foil thingies), there is nothing to be scared of if you pay attention to what you're doing, and the end result is even better than the microwaved kind and takes the same amount of time.  And now, without further ado, but without a photo cause I ate it all before I could take a picture cause it was too damn good, my recipe for homemade kettle corn!

What you need-
A large sauce pot with a good fitting lid, preferably see through (the lid)
oven mits or potholders if the pot and lid have metal handles
about 1/4 cup vegetable oil (enough to completely coat the bottom of the pan, but not be deep)
1/4 cup popping corn
2-3 tablespoons white sugar
salt to taste

What to do-
Put the oil in the saucepan, and place three corn kernels in the pan, and turn on the heat (medium-high is good).  Wait until all three kernels pop, and pour in the rest of the kernels.  Holding the lid on tight, every 10 seconds or so lift the pot and shake it around to keep the kernels or any popped kernels from burning.  Once about half the kernels are popped, carefully pour in the sugar (but beware as kernels might fly out of the pot if you take the lid too far off.  It's best to have the sugar in one container that you can dump in all at once rather than dumping the sugar in a spoonful at a time).  Adding the sugar will slow if not stop the popping, but keep shaking the pot every few seconds to help distribute the sugar and keep the kernels and sugar from burning.  The rest of the kernels should pop within a minute or so.  When the popping slows to one pop every couple seconds (just like when you microwave popcorn), quickly dump all the popcorn into a bowl.  (It's not enough to take the pot off the heat, if you leave the popcorn in there the sugar will burn and so will the popcorn)  Sprinkle on some salt and stir the popcorn around with a spoon *IT WILL BE EXTREMELY HOT!!!* Don't burn yourself on molten sugar!  Let the popcorn cool a bit before you enjoy!  It will be so worth the wait!

That all may sound involved, but it really isn't!  The whole process takes maybe 4 minutes, and the end result is SO much better than anything out of the microwave!  You can fiddle with the amount of sugar and salt, and most recipes I found say to add the sugar at the same time as the kernels, but I found that adding it halfway through the popping practically eliminates any risk of burnt sugar, while still giving an even coating.  This recipe will yield a big bowl of popcorn, certainly enough for me and Wyatt to share, but if you're serving a crowd or just really really love popcorn, feel free to double it (but keep in mind you'll need a pretty big sauce pot).  I'm not sure how much one bag of microwave popcorn costs, but I have a feeling it's much much more than what this recipe costs, which I estimate to be around $0.10 total.  (The $2.50 bag of popping corn I bought yesterday yields 28 servings at 1/4 cup per serving (and I'm sure you can find popping corn for cheaper than that, but I happened to be in a specialty grocery store), which is $.08 per serving, plus a trivial amount of oil and sugar and salt, which I am generously valuing at $.02)  I can't think of ANYTHING that you can get a big bowl of for only ten cents... Not potato chips, not even flour or milk or bottled water or rice or anything!

And if you're a crazy person and don't like kettle corn (but I can't imagine why anyone wouldn't, especially not the homemade kind), you can always stick to plain ol' salt on your popcorn, or melt a little butter, or a personal fave of mine- nutritional yeast and Parmesan cheese!  (Seriously, if you've never had nutritional yeast on popcorn, do yourself a favor and go buy some! It is SO yummy (and not just on popcorn) and really good for you, lots of B vitamins!)

Now if they could only invent a popping corn that doesn't have the annoying shell of the kernel part that always gets stuck in your teeth... ;)

Project catch-up!

This morning I was archiving photos on my computer, and discovered photos of a whole mess of projects that I haven't shared on here!  And I also realized that I failed to take photos of about 90% of the Christmas gifts I made this year, and that that must be remedied!  I'll go in the order they were made, going way back to July 2010!

Probably one of the largest projects I've ever taken on (in yardage, at least) was this bivy sack for Red!  (A bivy is a waterproof cover for one person, in place of an actual tent)  I was ecstatic to find an excellent resource for outdoor fabrics, Outdoor Wilderness Fabrics, which has everything you could need to make tents, packs, etc.  Including the pattern for this bivy!  It was fun to make, but the design needs some tweaking.  It's difficult to get in and out of, so it needs an opening running along the side or across the top.  Also it's VERY warm, which is good some of the time, but without better ventilation could be rather uncomfortable... But the important thing is it's very lightweight and quite waterproof!

 My next project was this quilted casserole carrier that I made for Red's Grandy Jean.  She handed down to me a huge stash of fabrics, and this fabric was in the stash.  She had sent me photos of a friend's casserole carrier, and from that I came up with the pattern for this one.  It was a bit of an experiment, and I ended up tweaking the construction for a carrier I made my mom for Christmas (which is one of the projects I need photos of, cause it came out AWESOME).  This was my first project that I did freehand machine quilting on, and while the quilted swirls were by no means perfect, I'm still pretty proud of it ;)

My next project was a wee one, a fabric covered business card display holder.  I actually made two of these, the first didn't come out quite as well constructed, but this one is now currently in use displaying my cards at the Country Market!




This year I made Wyatt's Halloween costume, he was a Garden Gnome! (Specifically, David the Gnome, though I didn't realize I had made a nearly exact David the Gnome costume until after it was already made!  But even the colors are just like David's outfit!)  At the Vallecito Service League's annual kids Halloween party, his costume won Most Original Costume!  Yay!  I had a lot of fun making it, and Wyatt had a lot of fun wearing it!  (If only I could get him to wear the beard!)

Next up came the Christmas gift rush.  Despite having made nearly all the gifts we gave this year, I only have photos of one of them!  Whoops!  I made Red this apron, which he actually requested (so it's not weird that I made my husband a cooking apron, right?)  For other gifts we gave, there was the aforementioned casserole carrier I made my mom, which I really must get photos of because it is probably the first larger-scale project I've ever sewn that I didn't have to rip out a single stitch on!  (Hopefully you can appreciate how big an accomplishment that is!)  Also, the quilting on it came out SO well, if I do say so myself!  I also made everyone embroidered fleece hats, neck tubes and scarves, and they came out awesome!  Hopefully I can convince my family to take photos of themselves wearing their goodies?  Hint hint! ;)  

This winter I also started a quilt for Wyatt, and though it was originally intended as a Christmas gift, it isn't anywhere near finished yet, since it got backburnered in favor of the fleece things and other gifts.  It's a crazy quilt, made of about 22 miscellaneous fat quarters I had in my stash that I finally decided to do something with!  Though you can't really see what fabric is what here, it can give a sense of just how involved even a simple square patchwork quilt can be!  There are somewhere around 400 patches to be sewn, just for a twin sized quilt!  Fortunately it's pretty easy going, as they're all square and I'm not following any particular pattern, and no funky angles involved or anything. 

And that's the rundown of all my sewing projects since last summer!  :D

Le Grand Fromage!

While I'd like to think we'd come up with all these ideas for homesteady things to do on our own, I have to give credit where credit is due, and in most cases it's due at least in part to Mother Earth News magazine.  If anything  I write here interests you, I can pretty much guarantee you'll love Mother Earth News.  Maybe this shout out will even get back to their editors and they'll ask me to write for them?  Now wouldn't that be bonkers! ;)  They've featured several articles over the years on home cheesemaking, and it was on my list of things to try for a long time.  I've now made cheese three times, with varying results, but it's something I definitely want to work on and learn more about!  Especially since it is so crazily easy!!!

My first attempt at cheesemaking was a mozzarella recipe in their June/July 2008 issue.  While I thought I was doing things correctly, the end result was much more like ricotta or very small curd cottage cheese than anything shapeable like fresh mozzarella should be.  Tasty nonetheless, but not what I was hoping for.  Like anything new, one should never give up after a failed first attempt, so later that week I tried my hand again at the mozzarella and discovered my error the first time (didn't get the curds hot enough, and stirred too much!) and was successful!  I actually was a little too successful, and the result was much firmer and dryer than true fresh mozzarella, and more like regular mozzarella... (Not sure what to call it, since it usually is only found in grated or string cheese form...)  I ended up using it in a pasta dish, and it was incredibly stringy and delicious! It would have made perfect pizza cheese!  Now that I know I can make ricotta and pizza mozzarella, next time I'll try a third time and maybe I'll get the recipe right and get fresh mozzarella!

It's amazing how little cheese comes out of so much milk- this is the result from a whole gallon of milk!

My third and most recent cheesemaking adventure occurred this morning, when I tried my hand at making cream cheese!  Unlike the mozzarella (which required rennet and citric acid), the cream cheese didn't require any special ingredients- just milk, salt, and white vinegar.  I have yet to have some on a bagel, but I did taste it  on its own and the flavor beats the pants off of Philly!  The texture isn't quite as smooth as storebought cream cheese, but I have a feeling that the texture could be improved, possibly by draining it longer, using whole milk (I used 2%, cause it's what I had on hand) or even just giving it a good stir.  Next time, I think I'll substitute some buttermilk in place of some of the milk, and see how that turns out.

The only bummer to home cheesemaking (if you don't have a dairy cow or easy access to truly fresh milk) is that you can't use most organic storebought milk.  Most organic milk companies ultra-pasteurize their milk, pasteurizing at a higher heat than regular pasteurizing, which kills more of the natural bacterias in the milk.  It gives milk a much longer fridge life, which is great, but unfortunately in cheesemaking, you need that bacteria to help the curding process along.  Fresh, unpasteurized milk would be ideal, and I hope to find a supplier in the spring, but until then, regular ol' storebought milk is the answer.

Crazy Easy Cream Cheese

1 quart milk (I used 2% but whole would probably be better)

2 tsp salt (non-iodized, kosher is my preference)

2 tbsp white vinegar

In a saucepot, bring milk and salt just to a boil very slowly over low heat, stirring occasionally.  Remove from heat, and stir in the vinegar.  Let it sit undisturbed until cool.  Pour into a cheesecloth or muslin bag, or a very fine mesh sieve, and let drain until it looks like cream cheese.  Store in the fridge and enjoy!  (How easy is that?!?)