March 10, 2022 Newsletter

Posted on Posted in Newsletters 2022, Recipes Tagged with , ,

The Geese are flying
The Rhubarb is not up
I’m not crying
There is coffee in my cup

Hello! What a winter!

I was stuck in the house forever. February 27th I finally went to Bethesda. What a gift. I really miss people and stuff.

The Garden Seeds are coming. Kinda slow, but no backorders yet.

I need to re-group for 2022 as flower plants are out of sight for this season. Prices too high. I will have Tomato, Peppers, Herbs, Onions, Seed Potatoes. I’ll have flowers around my Barn and Building, but none for sale. I can not believe the mess America is in!

I will have my sheds open. I don’t have a popover Baker so that might not work. Anyone who wants to learn to make them? Friday and Saturday. I also need Garden help. The young girls grew up and on to make their mark on America. That is ok. Fun to learn. I was 39 years old before I found my way.

I really need someone to do eBay. I have a few things to sell. My fabulous Instagram ladies are no longer here. I do have a fabulous lady to take that over for me, nice. Hard to find help in America.

I don’t know any more to tell you. I’ll write again,

Donna

P.S. Call me if you know anyone who wants to help. 952-442-4816.

Baking Bread

I love Baking Bread. Here is how…

Before you start, you need a large crock bowl or heavy plastic bowl and 3 Bread Pans 9×5.

I like Fresh Red Star Yeast. It’s back in the stores again, in the Dairy Dept. at Cub. I get mine in Minnetonka. Be sure to check the date. I use North Dakota Maid Bread flour. Kowalski Butter, not Land-o-Lakes, too much whey. C&H Cane Sugar, never Beet.

Have bowl with warm water to warm it before you add ingredients.

To proof yeast – have a warm small bowl. Put yeast, sugar, warm water for 10 minutes. Stir if you need to with your finger, not spoon.

Old Fashion White Bread Recipe

Yeast – 2 packages Dry Red Star Platinum (white package) or 1 Cake Fresh Red Star Yeast
1 tsp sugar
1/2 cup warm water, 80-90 degrees

Proof 10 minutes. If it does not raise, it is dead. Do another one.

Recipe – In Large Bowl
2 cups warm water, 90-100 degrees
1 egg beaten
1/2 cup sugar
1 tsp salt
1/2 cup melted butter
8 cups flour

I mix water, sugar, butter, egg, salt, yeast, 2 cups flour with mixer 2 minutes. Cover. Put where it’s warm for 1 hour. This is called proofing. Then add and stir 1 cup flour at a time. About 3 cups total. Your dough is ready to put on bread board or counter to kneed. Keep adding a little flour to form a ball. 10 minutes. Put back in bowl. Cover to raise about double 1 1/2 hours. Punch down. Turn dough upside down, raise again double. Put on Board and cut into 3 pieces. Cover 10 minutes. Then work dough to a loaf size. Raise 1 hour or so. The loaf will come over the top of pan and look like a nice loaf of bread.

Bake 400-425 for 25 minutes. Take 1 loaf out of pan and knock on the bottom. If it sounds hollow, they are done.

Put on cooling rack. Take a clump of butter on a wax paper and butter crust.

When cooled, place in plastic bag. You can freeze them also.

It took me a few times to make this. Baking Bread is worth the time.

Donna