I love how tired I am when I go to sleep and how deep we both sleep. I even love how early morning's I get up because Django wants me to, and he and I set out on the front porch and watch the bunnies and turkeys scurry about on the driveway, completely unaware of our presence.
I love how we completely leave behind our jobs and our "real" life and focus on one thing only and that is the construction of a dream home.
Today we are running to Lowes to get some supplies for coopywood. The chicks arrive in a few days (they will be here by Wednesday) I will probably post a picture then.
Dave was bored last night and attempted more Bread (at my hip's expense)
This was his best bread yet!! I just had to share pictures with you all. Definitely flavorful and moist. We really feel like making our own food from scratch is going to be a very important part of the shmoopywood process. I know this is less about building the house and more about the entire package but I promise, once the summer starts you are probably going to want less about building the house again ;)
(says that it yeilds 2 loaves but clearly it could have been 3 more normal size loaves)
7-3/4 to 8 1/ all-purpose flour, divided
2 packages 1/4 ounce active dry yeast
1-1/2 tsp salt
2- 3/4 cups water
3/4 cup molasses
1/4 cup butter or margarine
1-1/4 cups yellow cornmeal
- Combine 4 cups flour, yeast and salt in large bowl. Combine water, molasses and butter in 2-qut saucepan. heat over low heat until mixture is 120-130 degree. (butter does not need to completely melt.
- Gradually beat water mixture into flour mixture with electric mixer at low speed. Increase speed to medium; beat 2 minutes. Beat in cornmeal and 2 cups flour at low speed. increase speed to medium;beat 2 minutes.
- Stir in enough additional flour, about 1-3/4 cups to make soft dough. Turn out dough onto floured surface; flatten slightly. Kneed dough 8-10 minutes or until smooth and elastic, adding remaining 1/2 cup flour to prevent sticking, if necessary.
- Shape dough into a ball; place in large greased bowl. Turn dough over so that the top is greased. Cover with towel' let rise in warm place about 1 hour or until doubled in bulk.
- Punch down dough. Knead dough on well-floured surface 1 minute. Cut dough into halves. Cover with towel; let rest 10 minutes.
- Grease 2(1-1/2 quart) souffle or casserole dishes or 2 (9x5-inch) loaf pans. For souffle dishes, shape each half of dough into ball; place in prepared pans. For loaf pans, roll out one half of dough into 12x8 inch rectangle with well-floured rolling pin. Starting with one 8 inch side, roll up dough jelly roll style. Pinch seam and ends to seal. Place laof, seam side down, in prepared pan, tucking ends under. Repeat with remaining dough. Cover and let rise in warm place for another 40 minutes or until doubled.
- Preheat to 375 degrees. Bake 35-40 minutes or until loaves are browned and sound hollow when tapped. Immediately remove from dishes and cool on wire racks.