We’ve been making homemade bread for years. Typically we would make it in the breadmaker, but since moving to Colorado we’ve noticed the bread doesn’t turn out nearly as well since were baking at altitude. Jason searched for a number of bread recipes and after about half a dozen trials I think he’s come up with a winner.
Mile High Homemade Bread
Makes 2 standard loaves
- 1 package of yeast (2 1/4 tsp)
- 2 1/4 cup warm water (110-115F)
- 3 tbsp sugar
- 1 tsp salt
- 2 tbsp canola oil
- 3 cups whole wheat flour
- 3 1/4 cups bread flour
- Activate the yeast by adding it and the sugar to the warm water. Stir and let sit 5 minutes.
- Add the oil, salt and activated yeast to your stand mixer bowl with a dough blade. Add the flour and mix/knead for 5 minutes. If you don’t have a stand mixer you can do this the old fashioned way in a bowl with your hands 🙂
- Remove from bowl and place in a lightly oiled oil. Cover and place in a draft free location for 1 hr
- Punch down and split in half. Place each half in a lightly oiled bread pan.
- Let rise 30-40 min until doubled in size.
- Preheat oven to 375F. Bake for 30-35 minutes.
Finally a short day! I have been on service for the past 8 weeks. That’s 560 hours of work in 8 weeks – basically what most people work in 16 weeks. Needless to say I wasn’t complaining when I got done at 3pm today. So, I figured I’d celebrate by hanging out with my little man Eli and make some fresh, delicious food. This salad was inspired by a recent post over at NaturallyElla.com. Enjoy!
Fresh Asian Salad
(Inspired by Naturally Ella’s Carrot Spring Rolls)
- 1 small head of purple cabbage, shredded
- 6 medium carrots, shredded
- 1 small bunch of scallions, chopped
- 4 ounces rice noodles
- 3 tablespoons rice vinegar
- 2 tablespoons Tamari Soy Sauce
- 3 tsp sesame oil
- 1/2 tsp garlic powder
- 3 tsp sugar
- 3 tsp olive oil
- 1/4 cup crushed cashews
- 1/8 cup sesame seeds
- Shred the cabbage and carrots (I used a food processor and it took a whole 5 minutes). Add chopped scallions.
- Bring a medium pot of water to a boil. Turn heat off and add 4 oz rice noodles. Cover and let stand for 5 minutes. Once finished, drain water and rinse with cold water.
- In a small bowl, add vinegar, oils, Tamari, garlic powder, and sugar. Whisk well. Pour over the vegetables and stir well.
- Add rice noodles, cashews, and sesame seeds to the vegetable mixture. Stir well.
- Refrigerate for at least 3 hours. Serve cooled. Enjoy!
This week’s box is minimal prep. This is great for J because I won’t be home next until the 27th. While it is a long stretch, once I am home I get to stay there for 6 months!!!! That is the longest in 2 years, so I am pretty excited 🙂 This will be a brief post and I am may be a little MIA the next few weeks as I prep for my neuro shelf exam. When I’m done, apples will be in full swing and I can’t wait! Fall is by far my favorite time of the year. Here’s what J will be up to this week.
What’s in the box this week:
- Butternut Squash
- Roast and slice; eat on salads this week
- Bell Peppers
- Sautee up for tacos this week
- Green Beans
- Roast with leeks; serve with roast, and parsley bread
- Herbs-Parsley & Thyme
- hang thyme to dry
- Parsley bread (similiar to this recipe)
- HoneyCrisp Apples
- Roast with green beans; serve with roast and parsley bread
- Purple Cabbage
- Sauerkraut (or at least attempt to make it….)
- Sugarsnap Peas
- Serve with tacos this week and on salads
- Cut up and eat as a snack
Snacking foods (just wash and cut as needed):
- Sugar Snap Peas
- Green beans with leeks