In the grip of Winter

We're house-sitting again! We're in a beautiful area of meandering hills, tall green forests and lush valleys. From the kitchen window we can see the stream rushing past, full of the rain from the recent soaking to the eastern half of Australia. We haven't replaced the digital camera since our last one died which means I'll have to sneak off with my Dad's next time we visit because I am itching to take photos of this place. It really is beautiful. A little bit like this, which is Tassie not far from here.


Bread News - The sourdough starter is taking longer than expected though living happily in a glass jar in the fridge as part of step 3 of the fermentation process. On the normal bread side of things, I've started baking regularly since it was our turn at our new Steiner Playgroup. They have a winning recipe which is so super easy and delicious, you can make it with the kids around.

4 Simple Bread - easy to make and easy to eat

1. Combine the following in a large bowl: 4 cups plain flour, 4 cups atta or wholemeal flour, 4 teaspoons salt, 4 teaspoons sugar, 4 tablespoons yeast, 4 cups warm water, a glug of olive oil.
2. Knead in a Mixmaster, Kitchen Aid, etc. using a dough hook, or by hand, for a few minutes till smooth and elastic.
   
3. Leave to rise, covered by a tea towel, at room temperature till doubled in size.
   
4. Turn out and knead again by hand for a couple of minutes. Little hands love helping here.
5. Place back in large bowl, covered with plastic wrap to stop it drying out. At this point you have a choice - you can let it rise slowly, in the fridge overnight for baking tomorrow Or at room temperature again and bake today.
6. TO BAKE - turn out and shape into however you like your bread. This quantity can make 2 loaves - one to keep and one to give away to your wonderful neighbours, Hello Rhonda and Graeme * wave* Or you can shape small buns, I've made 20 with this amount.
7. Put into a preheated oven at 190 degrees C for about 40 minutes depending on your oven. They are ready when your kitchen smells warm and yeasty and tapping the bottom of the loaf sounds hollow.

I mention using Atta flour because I've found it vastly superior to wholemeal flour. I asked the guys at the Mill about it and they say it is a whole meal flour in that the whole wheat grain is milled to make it, it is just milled differently to what we're used to with wholemeal flour. A discussion amongst friends revealed that many of us love it and use it instead of what's labelled as 'wholemeal' flour which mainly appears to be plain white flour with bran added in. Not the same thing now, is it?

Can I also mention that I think it's cool that I can go to the Mill to buy flour? Naysayers are welcome to leave comments but I will not be dissuaded.

We may be toasty warm inside, especially after baking and filling the house with warm bread smells, but to go outside on a sunny day still means rugging up unless you like to personally grade wind chill factors. So it's still very much Winter. I'm trying to think of more wintry things to do before Spring is upon us. Any suggestions? So far, we've made Ice rings with pine cones and winter berries. We've had early mornings walks in frosty gardens. We've cut out paper snowflakes for window decorations. The kids have helped me gather kindling and bring in firewood. I'm planning a bonfire with all the wood we've collected from pruning in the orchard but that still needs to dry out. Any other wintry ideas?

p.s. Eszter's birthday post is still postponed while I locate ye olde shoppe where they can develop photo film and put it onto ye olde CD for viewing.