Home Made Bread

Bread….it’s delicious, but I can’t have too much of it. I do worry about the preservatives in it, and have tried my hand sparodically making it in a breadmaker ive had for a few years.

I have discovered the perfect recipe as of yesterday.

And just let me add, it smells delicious, and is light and fluffy.

I think doing it this way would have a lesser impact on the environment. No plastic as well, which is what I am into at the moment. Just taking small steps, in hopes of putting it out there , setting and example to my kids, and hoping that others will follow.

So, here is my very simple recipe for making a delicious white bread. I have done a bulk order for some unbleached, and also whole meal bread, so I will see how it goes with those two.

Loaf

2 1/2 cups 00 flour

1 1/2 teaspoons yeast

big pinch ascorbic acid (vitamin c found in a packet at the chemist)

Pinch salt

Teaspoon of sugar

tablespoon of olive oil

1/3 cup coconut cream/milk

190 mls water

Pop all in the bread maker and switch on. Mine is the first setting and it takes about 3 and a half hours to cook.

Once it has stopped mixing and it’s in for its final bake, with mine it’s when it has about an hour to go, I gently painted on an egg white and sprinkled the top with a mix of chips seeds, sesame seeds and pepitas.

And that’s it.

Delicious home made bread without preservatives to go with the pumpkin Soup I will be making for dinner tonight.

Now, one little slice won’t be too dreadful for me. đŸ˜‰

Here it is in the bread maker.


Any questions about making this…..just ask.

Do YOU make homemade bread. Would love to hear about it and what you use in your ingredients.

Until next time

Lots of it

Mandy

Xxx

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Prepping Food

Forever trying to get healthy. Sometimes it is hard, as it requires time and dedication. So this morning I decided to go for it. Being prepared is a good motto to have and it is especially important when you want to eat healthy.

So, this  morning I got up and went to my garden and picked some herbs and leafy greens. I had some bacon and a leek and kale from the markets in the fridge. Chopped it all up and made a delicious frittata. I have just this minute finished chopping it and popping individual serves in the freezer. Brekky and/or lunch done for the week.

It’s also nice to have a treat. It keeps you going and offers you an alternative to the temptation of crappy, processed treats. I made some very tasty apple and carrot muffins, based on almond meal as opposed to flour, and no refund sugar, just some honey. The ingredients made 16 muffins. So delicious.


Got to sit down and relax for a bit, ready to get started teaching the kids.


But first, the recipe for the frittata.


BACON AND VEGIE FRITTATA

4 trimmed and chopped pieces of bacon

However many leafy greens you have chopped

One leek

Some herbs (I used mint, some fennel tops and curly parsley)

A couple of garlic cloves

12 free range eggs

1/3 a tin of coconut cream/milk

Fry up the bacon, and then add the herbs, garlic and veggies. Cook.

Cover the pan with some coconut oil and then place the cooked food evenly across the pan.

Crack the twelve eggs into a bowl along with the third of a tin of coconut cream. Whisk.

Pour over the bacon and veggies.

Cook in the oven on about 180 degrees Celsius until cooked. I had mine in for about 20 ish minutes.

Yum

A friend is starting a thing. Why not join in.

#renewableenergynowearthwide

You make a sun with 8 rays out of what you find outside. Go get your craftiness on.

Until next time

Lots of it

Mandy

Xxx