I love homemade bread. My friend Cami is the one actually got me started on homemade bread. She brought me a loaf one day and it was amazing. As part of our Getting Back to OUR Normal I have decided to start making all our everyday bread. Food is a part of the terrible habits we have created.
This recipe is very simple and tasty as an everyday bread. It has a very light sweetness and really just a good bread flavor. This is the recipe I have come up with after much playing around with recipes from all over the Internet. I think my favorite part of this recipe is that its done all by hand, no bread machine or mixer needed and its not a lot of work.
- 1 – 1/2 cup milk (or milk substitute)
- 2 – 1/4 tsp. active dry yeast
- 1/4 cup oil of your choosing
- 1/4 cup honey or organic cane sugar
- 1 – 1/2 tsp salt
- 4 cups whole wheat flour
- In a glass measuring cup warm milk in microwave for 60 second, stir to disperse warm and cool spots then microwave for 15 second increments until milk is lukewarm. I just judge by touch. Then add active dry yeast and give a quick to stir, then let it set for about 7 minutes or until you see small bubbles form. (Note: if no bubbles form either you milk is too cool/too hot or your yeast is no longer active.)
- While your yeast is setting add 3 cups flour to a large glass mixing bowl. To the flour add salt, sugar or honey, oil, and milk/yeast mixture and mix together with spoon. This will get very sticky, gradually add the additional flour and knead until your get a a nice, smooth dough. It will slightly sticky but wont stick to your hands. Form into a ball and let rise for 1.5 hours in a warm place. During winter months I turn the oven on ahead of time and leave it on top of the stove.
- Spray loaf pan with cooking oil, I prefer coconut oil cooking spray from Trader Joe’s. Punch down dough and form in to loaf shape. Place in pan and let it rise 45-60 minutes or until it has peaked the edge.
- Preheat oven to 350°F and bake for 30 minutes or until golden brown on top.
- Let it rest for 5 minutes. Take it out of the pan, wrap it in a towel and allow to cool completely. I store ours in fridge in an air tight container
I really hope you enjoy this recipe as much as we do. Comment down below if you make some, I love hearing how it turns out for others.
As some of you know our kids are very close together, Addie was born almost 2 months before Colton turned 3. So, things can get interesting in house with 3 so young. Here are some common phrases in our house:
”Why are you naked? Put your clothes on, please.”
”Don’t do that to your sister/brother.”
”Leave your sister’s/brother’s food alone.”
”Why are you naked, again?”
”Get your hands out of your pants.”
”You just ate, you can’t be hungry again.”
”We’re in public, put your clothes on.”
“Get off the top of the (6ft) cat tower.”
Yes, our children love being naked. LOL I would love to hear common phrases in other households!
“No, I’m not making a snack. I am cooking supper right now.”
“Where is your water bottle?”
“Put the cat down.” or “Leave the cat/dog alone.”
Our animals like to be outside a lot…..I wonder why!? LOL
If you have kids that have gone through the toddler stage you know struggles of being 2-years-old. Well, here is my daughter’s current dilemma…
I often to try to sneak away to use the bathroom, especially when their certain task I need to do and would rather not have an audience. Anyways, I’m in the bathroom I hear my daughters sweet, little voice, “Mommy, where are you?!” Over and over again. I finally respond that I’m in my bathroom. She comes in to bring me her pumpkin seed granola bar that she dipped in her ranch bowl that was meant for her carrot sticks. Then she proceeds to tell me, “I need to wash it.” And throws it in the sick. When I inform her that I can’t wash the granola bar she then commences THE toddler melt down which is some how defused when I tell her she can still eat it.
I have horrible migraines, the kind where if I let them go too far I begin vomiting and can’t hold anything down which usually lands me in the hospital. Since I found out about this it has helped me tremendously and I want to share with you!
What you need:
-Bathtub (or sink you can sit on the edge) with 8-12″ very warm water
-ice pack (I use a bag of chari frozen veggies)
-damp wash cloth
-eucalyptus or lavender essential oil ( make sure your using an essential oil and NOT a fragrance oil)
What to do:
-Fill the tub (or sick) with 8-12″ of really warm water and add 5-10 drops EO.
-Start your music. I have a great meditation music app on my phone. You don’t have use music but I like it.
-Sit on the edge with your feet and hands submerged in the water. (CAUTION! Do Not touch your face, especially your eyes if you used EO in your water, it can burn.)
-Place damp cloth and ice pack on the back of your neck.
-As you feel the headache release slowly sit up a little at a time. If it starts to come back go back to previous position.
-Be sure to drink lots of water as well.
Why this works:
-Submerging your hands and feet while sitting on the side helps pull the extra blood into your extremities. I little swelling in your hands and feet are normal.
-The ice pack on you neck helps constrict the dilated vessels in your neck so the blood doesn’t go rushing back into head.
-It’s important to move slowly to prevent dizziness.
-Both eucalyptus EO and lavender EO have stress relieving properties that help you relax and release tension.
-I enjoy quiet meditation music during this process. It helps me concentrate on my breathing and visualizing the migraine releasing.
I really hope this helps! It has been a real life savor in my life.
*Note: I am not a medical professional. You should always seek the advice of a trusted professional before starting any type of treatment*
I’m back! And I have two awesome recipes to share.
This first recipe I’ve been working on perfecting for a while and I finally have it! The great thing about this recipe is it vegan friendly!
This recipe is about the volume equivalent of 1lb lean ground meat cooked.
1/2 head cauliflower
1 small onion
3oz. portabella mushrooms
1/2 red bell pepper
1/2 green bell pepper
1/2 cup vegetable broth
In a large skillet heat oil with garlic over medium heat.
In a food processor finely shop cauliflower and onion. Add to oil. Now add roughly chopped peppers, mushrooms and broth. Pulse processor until mushrooms are fine. Add to skillet.
Mix everything together in skillet and turn heat down to low. Simmer for 10-15 minutes or until everything is tender and well blended. Season according to what you need.
This is what you end up with. Now, there is cheese in the mixture shown because I forgot to snap a picture before making this one for tacos.
Well, a lot of personal things have happened in the last 10 days. After only being out for less then 3 months my husband has found an amazing job. It takes a great deal of financial stress off us now but the kids and I have gotten use to having him home 24/7. So, now we have to come up and adapt to a whole new routine. I have taken a short break from my schooling to get us back in order. My oldest starts school 2 weeks from today then I start back two weeks after that. I most likely won’t be posting much. I do, however, have an awesome guest post that will be up by the end of the week.
Stick around, I will be back to blogging in no time!
I went out to weed the garden a bit. If your near the south then you know how much rain we have been getting. While its nice for our veggies it’s not so great for the weeds. LOL I was really starting to give up on our garden.
So far this season we’ve have only harvested a single green bell pepper.
But today while I was outside I got a pleasant surprise! First I saw these peppers but as I started weeding I found…
We also have corn and pile beans planted but nothing from them yet. I’m a bit more hopeful now.