|Black cherry tomatoes|
|Chair on deck|
|Bok choi, pepper, snow peas thinned out|
|Purslane - an edible weed|
No words necessary. Just enjoying the beautiful morning and the lovely light and decided to share a little with you.
|Calabrese broccoli and bok choi (center)|
|Dwarf Bok Choi|
|Snow peas, bok choi and jalapeno peppers|
|Red leaf lettuce, spinach and Aichi cabbage seeds sown|
|Soaking wheat berries to sprout|
|Fall container garden|
How great a thing it is to understand a daughter's mind in which sensibility, that demands sympathy, has so much larger a place than logic, that needs only to be reasoned out.
We believe that there is sex in mind, and that the essential type of womanhood appears equally in the example of the highest culture and genius, as in the average standard.
Every page shows the woman's guiding pen, no matter whether a De Steal or a Godwin ranges into the bolder realms of thought, or an Edgeworth or Hemans walks among the daily affections and cares of life.
A true culture must be based upon this fact, and the mind must be trained in accordance.
Little may be gained by persisting in making a dry logician of a school girl, for abstract reasoning is rarely a woman's forte, but precisely on that account, the reason must be appealed to by the living truth, which will find a ready response from perceptions so quick and intuitive as often to see at a glance what the logical understanding will with difficulty argue out.
It is a great mistake to try to train a girl to be a man, in case of mind, or way of life.
We can never slight the hint of nature without bringing down her retribution, and temporary success but delays the evil day.
Truly trained, the girl will have as much reason as the boy; and hers will be more intuitive, whilst his may be more formal and severe in its reasoning.
Strength of character will be hers, not, perhaps, so much the stern sense of justice that most marks the masculine conscience, as the full and earnest affection that adds mercy to justice, and love to duty. Force of will shall be hers, not perhaps the iron will of man, but what is quite as well, and in its place better, the heroic patience that conquers evil by enduring it.
The result shall be a disciplined, sagacious intellect without masculine hardness, delicate sensibility without imbecile listlessness, active energy without moping drudgery, a combination of powers and graces that wins homage from every heart.
I would not adopt any definition of woman's power less generous than the hint of nature, and the will of God. Rather allow the largest scope to the development of every gift, and trust the feminine instinct to vindicate its own prerogative, whatever be the talent called into requisition.
While woman preserves her sex, she will necessarily be feebler than man, and having all her special bodily and mental characters, will have, to a certain extent, her own sphere of activity. When she has pretty well divested herself of her sex, she may then take his ground, and do his work; but she will have lost her feminine attractions, and probably, also, her chief feminine functions.Yes, men used to believe this. Many still do. Just ask some of the older men who still think they run the world.
Yet more sternly we must carry out the doctrine of the need of an education essentially self-relying...
He will remember its (fortunes) uncertainties, and beware of sanctioning the too prevalent folly which regards woman as born to be petted and dependent, and brands a rational and self-relying education as masculine and ungraceful.
If we have our eyes open we must see the wretchedness of this system, and regard every daughter as cruelly treated who is not enabled without loss of self-respect, in case of need, to take a stand for herself, and prefer, to an uncongenial marriage, or a degrading dependence, reliance upon her own arts of accomplishment or utility.
Flour measuring is kind of tricky. Make sure you fluff up or sift your flour before measuring. I fluff because I am lazy. I don't want to wash my sifter. Okay, that isn't true that I am lazy or I wouldn't be making bread from scratch. It hurts my hands terribly to use a sifter. It sounds cuter when I just say that I am too lazy to wash my sifter. But I digress.
Taking the 1 cup measuring cup, I put it into the flour and scoop and release over and over, fluffing the flour. If the cup has a little more than 1 cup or a little less than 1 cup when you add it to the bowl that is okay. It really doesn't matter much.
|Proofed yeast mixture|
Putting it all together
Pour water/yeast/sugar mixture into dry ingredients.
Add 2 Tbsp fat of your choice (olive oil, coconut oil, I have even used lard).
Stir with a good-quality wooden spoon. I prefer my shorter bamboo spoon.
If the mixture is too dry to stir easily add 1 Tbsp water at a time until it is very sticky.
At this stage of bread making your goal is to develop the gluten which creates the structure necessary to hold the carbon dioxide gas the yeast organisms will create causing your dough to rise. Gluten develops as it is rubbed, moved, handled. You do not need a heavy hand during this process. As a matter of fact, there are bread makers (human kind) who don't knead at all, they just stir, allow to rise several times, gently stretching between risings. I have done it both ways and prefer my method because it takes less of my time and attention.
If I am tired, I actually sit down in front of the tv or computer with the bowl and stir for a few minutes off and on. I stir about 10 times let it sit, stir 10 more times, take a break -- I have weakness in my arms so I take my time. You just want to develop the gluten a bit. If you are able-bodied you can get this stage done in 2-3 minutes of stirring in the kitchen, or use your mixer with a dough hook.
If you have a bread maker you can use it for this entire stage and even the rising stage, then remove to form the loaves or rolls. I don't like the big hole the bread maker leaves in a loaf of bread so when my bread maker worked I just used it to mix, knead and rise. I also noticed that the loaves were much tougher than my handmade bread.
Kneading and Forming the Dough
After the dough is very stretchy and you can tell the gluten has developed enough (it is very, very difficult to stir), dump the dough onto a floured surface, either a countertop or large wooden cutting board.
Add more flour until you can handle it with floured hands and not have the dough stick to your hands (it will still be a little bit sticky but not too bad).
Knead the dough for a couple of minutes continuing to add flour. The goal is to end up with approximately 3 cups of whole wheat flour total but you are looking more for a consistency, not an amount of flour.
Pour a Tbsp of oil in the bowl, put the dough ball back in the bowl, flip it so the top and bottom of dough ball are oiled.
Cover with waxed paper or plastic wrap and a kitchen towel. The plastic wrap keeps the bread moist and the towel helps retain warmth which is necessary for the rising process.
I place my dough in a warm place in my kitchen to rise. Keep out of cool drafts. Near a coffee pot, in the corner on a counter on the stove side, even beside the refrigerator are good places. I like to make bread when I have a pot of something cooking on the stove. A warm kitchen makes the rising process go faster.Allow the covered dough to rise for an hour or so until the dough is at least doubled in size.
I have read that it should bounce back when you press down with your finger. Really, it isn't that complicated. A little less rising, a little more rising. It doesn't really matter that much for family bread baking. We are not going gourmet here, at least I'm not. Your family, partner, spouse will absolutely love you for that amazing smell you are filling the house with and that fresh-baked bread taste, hot from the oven experience.
If you want you can start your bread at night and put the bowl in the fridge to slow rise overnight. Remove from fridge and allow to come to room temperature before continuing.Putting the waxed paper or plastic wrap aside to reuse later, flour your hands and punch down the dough. This gets the majority of the air bubbles out of the dough.
Knead for a minute or two on a floured board. You are getting ther est of the air bubbles out and developing the gluten a little more for the final rising. You should not need to add any more flour at this stage. The dough will be fairly smooth though not as smooth as white bread dough.
Divide the dough in half.
Forming the Loaves
There are many methods for forming loaves for baking. I lean towards what is fastest and easiest.
For long loaves, I keep folding the long sides into itself as the loaf gets longer then fold the ends in a couple of inches. You want your dough to be the length of the baking dish or pan.
Forming a loaf pan shape you can tri-fold or roll it out and then roll it up similar to a jelly roll shape.
Place both loaves in a greased 9x13 glass baking dish or individual loaf pans.
My new favorites are two long loaves in the 9x13 pan. Bakes so fast, versatile size for sandwiches or garlic bread, and looks so lovely, artisan-like.
Brush the top of the dough with olive oil or butter, or spray using a non-GMO baking spray which means no canola.
I found an organic olive oil baking spray at my grocery store or you can buy spritzer bottles designed for oils.Cover with the waxed paper or plastic wrap you used in the first rising then with a kitchen towel and allow to rise a second time.
I preheat the oven to 400 degrees about 30 minutes after the start of the second rising. The heat from the oven helps the dough to rise quicker.
Bake at 400 degrees F for 30-35 minutes.
Remove from pan immediately and allow to cool on it's side if it was baked in a loaf pan or on its bottom if baked in the 9x13 (I pull the two loaves apart to cool) for 10-15 minutes before slicing if you want warm bread. Cool completely if you want sliced bread for later.
Brush the loaves with melted butter or olive oil for a softer crust, or leave as is for a harder crust.
I like the long loaves which make smaller sandwiches. These two loaves don't last 24 hours in my household.
If you are not going to use the bread immediately you can double wrap/bag and freeze. You can also slice and then freeze if you like, even freeze a few slices in sandwich bags for making school lunches (reuse the storage bags for the sandwiches). The frozen bread defrosts as it helps keep the sandwich refrigerated until lunch.
Well, you did it! This recipe can be used for rolls, fried bread, even flatbread (without the second rising). This is just the beginning. The world of bread baking is enormous and full of adventure. And don't forget sourdough.
|Bell peppers and purslane|
|Baby bell peppers growing|
|Bell peppers and purslane|
|I believe these are Moskovich tomatoes|
|San Marzano plum tomato|
|Moskovich tomato, I believe|