Nettle, not just for stinging. We've added a "Eat Your Yard" section (so dubbed by Bear), in which we'll be sharing recipes for eating the wild foods (and weeds) we're growing (on purpose) in our yard. Nettle is one of the first plants to emerge in the Spring in our yard. It's a natural multi-vitamin. We eat the fresh leaves in Spring and make a nettle infusion drink the rest of the year (which even Bear says he likes better than mint tea). Our bodies have learned to crave the plant's amazing nutrition. Our Nettle page includes information on growing nettle, and recipes for: Nettle Soup, Nettle Pasta, Nettle Quiche, Ramen Nettle, and how to make a Nettle Infusion. Yummm... |
Here are the basics. More details on how to make the hash will end up on another page on our website.
I repeat... good... to... go. Type at ya later...
Amish Friendship Bread Directions Help the starter grow: Days 1-5: Mush the bag (or stir) each day. Day 6: Add 1 cup flour, 1 cup sugar, and 1 cup milk to feed the starter. Mush bag. Days 7-9: Open bag to let out air each day (the fermentation will make the bag expand). Close bag and mush.
Day 10: Bake Bread Preheat oven: to 325 degrees F Mix batter: To the remaining mixture (should be 1 cup of starter left), add:
Use all the above ingredients. Add the below ingredients to make the basic cinnamon vanilla bread, or substitute others to create your own flavors (see our experiments below):
Optional topping: Mix 1/2 cup sugar and 1 1/2 tsp cinnamon. Sprinkle half of mixture on sides and bottoms of your buttered pans. Sprinkle other half on top of batter after you've poured it into your pans. Bake: Grease two regular sized bread loaf pans or a bundt pan. Pour batter into pans. Top with remaining sugar mixture if using. Bake at 325 degrees for 1 hour. Insert a fork into the top. If it comes out dry, the bread is done. You can also use the batter in muffin tins or brownie pans. These sizes worked well for us (in inches): 13x8x2 and 11x7x1.5 These won't take an hour to bake. Put them in the oven for 20 minutes, then check every 10 minutes until done. (Lessens the chance of over baking the bread.) Note that some directions we saw online say that it's very important to use only glass or plastic utensils and bowls and don't use any metal (but didn't say why). We didn't see these instructions until after we made all our breads, though, and they seemed to be fine.
Let your inner cook of anarchy loose in the kitchen to see what you can come up with! Our breads seemed more like cakes to me. I have read that here are different ways to bake bread to change the texture. If I can change ingredients, I can experiment with different oven temps and see what happens. Don't forget to share with your friends!
We each took some into our respective work places so we could spread around the calories:
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Theresa & Bear's Blog
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Theresa will be posting notifications of the new pages we add to the website and Bear likes to share inspirational posts about our homesteading experiences. If you'd like to follow our blog: Note that if we include a link to a product in our blog, it means we have used and authentically recommend it. Though it doesn't cost you any extra, we may receive a small commission if you click on the link or buy the product. Some day it may be enough to help support our work so we can do more of it. We gratefully thank you. Archives
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