It was bread making day on Barton Heights, the sourdough start was bubbling away as I added bread flour, rolled oats, cornmeal, quinoa, whole wheat, hemp meal, molasses, salt, butter and water...The Bosch mixer had all it could do to mix and knead the 10 pounds of dough, but as usual in about 15 minutes I lifted the dough into my big mixing bowl, sealed the lid and left it on the counter to raise...About 3 hours later, I punched it down for the last time and shaped it into loaves and a few sandwich buns.
It was the perfect day for french dip sandwiches with a salad of spinach/fresh pear, grapes and a drizzle of balsamic vinegar...I slathered the warm buns with blue cheese dressing and horseradish before adding warm, leftover beef roast...Couldn't have been better, with a blizzard raging outside, we dipped our sandwiches and ate them with gusto!...We are so lucky to have good food...Hugs To All...OWAV:)
Bread ready to bake
Dinner
A wintery day
Daffodils covered with snow.
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