Busy, Busy, Busy

I feel like a wind up toy....

I like to think of myself as a charming, vintage wind up toy

much like this darling bird

or this sweet lady bug

But I confess, I feel like I was wound to the fullest tension and set upon the ground just like a wind up toy. Since school got out, I have been consumed with projects that until this time had to sit on the back burner. I have been painting trim, painting furniture, scheduling appointments, gardening, spring cleaning, organizing closets and drawers, purging donated items, mailing packages, orchestrating our upcoming move, getting kids ready and off to camp, installing new household procedures ( a sure sign of summer at our house), packing up my school stuff etc, etc, etc. Manic might be one word to describe my recent behavior, but I prefer to call it taking dominion of my home. Committing to full time teaching ministry meant many of my hobbies were put on hold. Much of my housework was neglected. Projects waited. . . . .until now!

And in between the madness, I have been baking. That is my down time. It is delightfully productive and rewarding, but calming and therapeutic at the same time. Today I tried a new recipe from Gourmet magazine for an artisan bread. It turned out so beautiful and so delicious, I had to share the recipe. And it is quite easy, requiring only 10 minutes of hand kneading and one rise.

WHOLE WHEAT BREAD WITH WALNUTS AND CRANBERRIES

In a mixing bowl whisk together

2 1/2 all purpose flour, 2 cups whole wheat flour, 2 tsp. salt and one package yeast.

In a glass measuring cup

combine 1/2 cup warm milk (120 degrees), one cup warm water (120 degrees),

1/4 cup molasses or honey, and 5 Tblsp. melted butter

Stir together until it is a sticky, glob and then stir in

2 1/2 cups chopped walnuts and 1 1/2 cups dried cranberries.

Dump onto a floured surface and knead for 10 minutes.

At this time, I kneaded in 1/4 cup vital wheat gluten for good texture.

Place in a greased bowl and flip over so the dough is coated.

Cover with a tea towel and let rest for 10 minutes.

Divide into two round loaves and place on large cookie sheet.

cover with a piece of oiled cling wrap and a tea towel.

Set in a non drafty place and let rise until doubled, about one hour.

Dust tops with whole wheat flour after they have risen.

Bake in a 425 degree oven on the lowest shelf until golden brown and hollow sounding when tapped...about 20 - 25 minutes. And there you have it.....they turned out just gorgeous.

. . .and amazingly delicious.

I really think you could throw in any combination of your favorite seeds, dried fruits &/or nuts!

ENJOY!

Baking complete....now I am off to call the moving company. Back. to. reality!!!