We make all our bread. Every time I try another receipt (I say “receipt” and you say “recipe”) I always lament that I did not stick with the regular receipt that I developed, tweaking a whole wheat bread receipt for bread machines.
I must confess that Tom gave me the bread machine in 2008 and I did not want one! It sat unused for 4 years 🙂 until I decided to give it a try. I LOVE it as the bread can be making and I can be out and about doing what needs to be done.
I only use King Arthur flours as they are GMO free (KA): http://www.kingarthurflour.com
I will share my bread machine receipt:
- 3 cups KA Unbleached Bread Flour
- 2 cups KA Whole Wheat Flour
- 2 tablespoons sugar
- 1.5 teaspoons salt
- 2.25 teaspoons KA yeast
- 2 tablespoons each of Organic Chia seeds, roasted/salted sunflower seeds and whole flax seeds
I put 2 cups + 1 tablespoon of hot water in the bread pan (which during the winter I warm up by filling w/ hot water).
Place flours, sugar, salt (mixed together) on top of water. Make a small indentation in the center and add yeast. Then sprinkle the seeds over the top.
Place in bread machine, set for whole wheat bread, and 3 hours and 40 minutes later, we have hot bread. The heel disappears very quickly and sometimes more if others are around!
Cooking Heritage Birds
Here is information on cooking heritage birds. It was written by Gina Bisco, an American breeder of the White Chantecler. The Bisco line of White Chanteclers is the ONLY American line in our flock.
Stewing a Chicken and Then Making Bone Soup
What a beautiful Chicken! All the more so because the egg was laid here, gathered here, incubated here and then the chick was raised here and butchered here!
START to FINISH right here at Fayrehale Chanteclers
Once the carcass is picked, the bones, skin and some chicken feet go back in to the stock to simmer for 12-24 hours to make bone soup. With the wood stove going, it is easy to simmer for 24 hours. And, Yes, the picture reminded me that I did not wash the kettle after taking ashes from the stove earlier! At the time the kettle was on the floor and partially under the stove.
A cook book every home should have! Victory American Woman’s Cook Book Wartime Edition, 1943 This is a cook book your Grandmother had and used. I discovered it when I was searching for a refrigerator cookie that my Grandmother Trundy made. It is in this book. Along with basic, healthy, real food receipts from the 1940s.
Useful facts about food, how to buy food, food values and meal planning, menu making, the school lunch, table setting and service, carving, garnishes, cereals, yeast breads, quick bread, sandwiches, toast, appetizers, soups, soup accessories, fish, meet, poultry and game, stopping for fish, meat, poultry and game, sauces for fish, meat, poultry, game and vegetables, entrees and made over dishes, vegetarian dishes, egg dishes, cheese, vegetables, salads, salad dressings, takes, cake fillings and frostings, cookies, gingerbread, and small cakes, candies, fruit desserts, custards, gelatin, and cream desserts, hot and cold puddings, frozen desserts, sauces for desserts, pastry and meringues, French recipes, hot and cold beverages, food for invalids, high altitude cooking, canning, preserving, and jelly making, pickles and relishes, casserole and oven cookery, cooking for 2, cooking at the table, food equivalents, the friends who honor us, herbs, spices, extracts, foreign words and phrases, wine seasons fine food.
I have been fortunate enough to find two for less that $20 with shipping.
Modern society is a sad state that produces many over-processed livers. When we overeat or eat processed or fried foods, and, anytime we are exposed to environmental pollutants or stress, the liver becomes overworked and overloaded. When the liver is taxed, it can’t process toxins and fat in an efficient way. There are many foods that can help cleanse the liver naturally by stimulating its natural ability to clean toxic waste from the body. The Farmacy