Farm Animals and Farm Bread

Just a quick post on our animals…

We have 2 new ducklings and they are so cuuuuute!

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Creating a duckling-sized pen for them

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Nadia’s Tortoise

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…and Rabbits

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I also attempted a new bread recipe that I’ll share with you. I didn’t have 2 tablespoons of milk powder, so I just left it out and went on; I figured that it was just for flavor!

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Farmhouse White Loaf

Ingredients: Makes 1 loaf

  • 500 grams strong white bread flour
  • 1 tablespoon superfine sugar
  • 1.5 teaspoon salt
  • 1 teaspoon easy-blend dry yeast (1 sachet is usually enough for 500 grams of flour–just use a complete sachet.
  • 2 tablespoons milk powder
  • 4 tablespoons/50 grams butter
  • 1.5 cup/350 ml lukewarm water

Method:

Prep and cook time: 50 minutes plus 1 hour rising time

  1. Preheat your oven to 200 degrees Celsius.
  2. Grease a 900 gram loaf pan. Put the flour, sugar and salt into a large bowl. Sprinkle over the dried yeast and milk powder.
  3. Add the butter in small pieces and pour in the water. Bring the mixture together with your hands to make a rough ball.
  4. Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
  5. Place your “ball” into a glass bowl covered with glad-wrap and place the bowl in a sink filled with warm-hot water and leave to rise for about 30 minutes until double in size.
  6. Knock back the dough on a lightly floured surface and knead for a few minutes. Shape into a rectangle. Put the dough into the prepared loaf pan.
  7. Cover with a clean tea towel (or place the pan in front of the heated oven door) and leave for a further 30 minutes or until the dough has risen to the top of the pan.
  8. Bake the bread in the oven for 35 minutes or until golden brown. The bread is cooked when the base is tapped and it sounds hollow. Leave to cool on a wire rack or cut and butter immediately.

This is a very nice and soft bread and it doesn’t taste like flour like some bread recipes do…P.S. a perfect loaf is a loaf with a crack down the middle…*I learned that from all my banana bread baking!*

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It’s best when hot with butter!

 Thanks for reading. Feel free to e-mail me your recipes! I’ll gladly share more on request…

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