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Fox Falls Farm Basic Bread Recipe
1.5 cups Hard Red Winter Wheat Flour*
1.5 cups All purpose flour
0.5 cups water
0.5 cups milk
1.5 teaspoons salt
1.5 tablespoons butter
3 tablespoons sugar
1.5 teaspoons yeast
Combine ingredients in mixing bowl. Mix using bread hook until dough consistently mixed. Adjust water and flour until dough is tacky but doesn’t stick to your fingers.
Place in bowl and allow dough to rise to double its size (about 1 hour).
After 1 hour flatten dough with rolling pin. Roll dough into loaf shape. Scour three lines across top of loaf and allow to rise for 30 minutes.
Bake at 375F for 35 minutes. Time will vary with your oven.
*For a great Rye loaf substitute Fox Falls Farm’s Winter Rye for the whole wheat flour.
Also works great in your bread machine.
Here is the PB cookie recipe I was telling you about. I haven’t tried it with your canola oil yet, but I’m sure that would be good!
2 C. Hard Red Winter Wheat flour
1 tsp. baking powder
3/4 tsp. salt
1 C. natural peanut butter (chunky or smooth)
1 C. maple syrup
1/3 C. olive oil
1 1/2 tsp. vanilla
Preheat oven to 350 degrees. Mix the dry ingredients together. In a separate bowl, combine the wet ingredients (they should all be at room temperature). Pour the dry mix into the wet and stir until barely combined–still a bit dusty looking. Let sit for 5 minutes, give one more quick stir.
Drop by heaping tablespoons onto parchment-lined baking sheets. Press down gently with the back of a fork. It’s a loose batter, so the criss-cross thing won’t work unless you have chilled the batter for an hour or so–I usually just press them flat without the criss-crosses, because I can’t wait that long! The cookies spread, so make sure there is at least 2 inches between them.
Bake 10-11 minutes, don’t overbake or they will be dry. They seem still kind of mushy when you take them out of the oven, but they firm up as they cool.
from Nancy via about.com,
This is the easiest one-loaf yeast bread you will ever bake. The Super Easy Bread for Beginners recipe produces a soft crust and a moist center using the most basic ingredients that can be found in most kitchens.
Prep Time: 3 hours
Cook Time: 45 minutes
Total Time: 3 hours, 45 minutes
- 3/4 cup warm water
- 1 package active dry yeast
- 1 tsp salt
- 1-1/2 tbsp sugar
- 1 tbsp vegetable shortening
- 1/2 cup milk
- 3 cups all-purpose flour, approximately
- In large bowl, add the warm water. Slowly stir in dry yeast. Continue to stir until yeast is dissolved.
- Add salt, sugar, shortening, and milk to bowl. Stir.
- Mix in the first 2 cups of flour.
- If needed, begin adding more flour, one tablespoon at a time, until the dough chases the spoon around the bowl.
- You do not need to use up all the flour called for in this recipe, or you may need more flour than called for. The amounts vary depending on many factors, including weather, which is why most bread recipes only give an approximate amount of flour needed.
- Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch.
- Put dough in buttered bowl, turn dough over so that the top of dough is greased. Cover and let rise in warm spot for 1 hour.
- Punch down dough. Turn out onto floured board and knead.
- Preheat oven at 375 degrees F.
- Form dough into loaf and set in buttered bread pan. Cover and let rise for about 30 minutes.
- Score dough by cutting three slashes across the top with a sharp knife. Put in oven and bake for about 45 minutes or until golden brown.
- Turn out bread and let cool on a rack or clean dishtowel.
Thanks Jane! Looks delicious. I’ll try it out and let you know how it goes.
2 1/2 cups boiling water
1 cup quick cooking oatmeal
1 1/2 TLB butter
1 TLB yeast (or 1 pkt if using pkts)
1/2 cup molasses
1 tsp. salt ( less if you rather)
2 1/2 cups whole wheat flour
2 1/2 cups unbleached white flour
In lg bowl, pour boiling water over oatmeal and butter. Stir occasionally for about 20 minutes while it cools. Add molasses and salt. Stir. Sprinkle yeast and 1 cup of flour on oatmeal mixture and stir to dissolve yeast. Continue to stir in additional flour until of a kneading consistency. Continue to knead in flour until the bread is fairly smooth and elastic, but not too dry. Place dough in buttered bowl and let rise until double. Punch down and form into 2 loaves. Let rise again until almost double in size. Bake in 375 degree oven for 35 minutes. Remove from pans and cool on rack. ENJOY. This sweet bread makes absolutely delicious sandwiches (try it for grilled Swiss cheese!) and a lovely breakfast toast. Molasses bread
A lot of people at the Farmers’ Markets have been coming up to me and asking for recipes and cooking advice for our products. I’d love to help them out, but the truth is I’m a pretty lousy cook. I’m not the last person you should ask for advice, but I am pretty darn low on the list.
So I’ve decided to turn to you for help. Do you have a good bread recipe for the Rye flour? Do you know how to cook a mean lamb stew? Can you help me?
If you have a recipe using one of our products (meats, beans, flours, oils etc) please share it with us. I’ll post them here on the blog and on our webpage for others to use. And when I get queried for cooking advice at the farmers’ market again I’ll know exactly where to send them.
Every Thursday 3-6pm.