Hit the local nursery yesterday, mostly just to browse, came back with 4 Tuscan blue rosemary
. They've got a ton of fruit trees right now, as well as a huge assortment of berries. Spent the afternoon wrapping them with wire and putting em in the ground. I also picked up a few 2x4s to finish up another box. Gonna try and squeeze that in today.
Been cold the last few mornings, bit of ice to things but everyone is handling it well. Better than I am always, little harder getting out of bed. Lol.@Angie16hearts
how's the egg collection coming? Are you planning on using the incubator or waiting on the broody hen? I don't have an incubator yet but have been mulling around the idea, miss alot of opportunity with eggs without one so maybe soon. Until then I wait patiently for a broody hen. Not sure if I'm ready to hatch out a few bantams yet either, the thought of having to cull even one of those tiny little cockerals is a bit much. This would most definitely be a last resort with rehoming being the primary option, but is still something I must consider when hatching.
Here's that bread recipe, super simple
2cups warm water, about 110° or so.
2 1/4 tsp yeast. Or one pack mix
2 tsp salt
5ish cups of flour, a small amount will be added as you knead.
Add yeast to water stir and let sit for 5 mins.
In a seperate bowl Add salt to about 3 cups of flour and mix.
I use a kitchenaide stand mixer for this next part. With the mixer on stir with a dough hookpour in water then slowly add the 3 cups of flour(this portion of the recipe goes against what I know from making pasta dough where water is added to flour, I'm planning on trying it this way the next time I make it) continue adding the remainito flour until a nice ball forms, remove and hand kneed until smooth.
Lightly oil and return to bowl, cover the exposed dough portion of dough with plastic wrap and let rise until about doubled, 40 mins or so.
Remove and separate into even portions and form your loaves, oil lightly again place on baking pan and cover until almost doubled in size again.
Whisk an egg and using your hand put a light coat on the top of the bread.
Cut 3 or more diagonal strips across the top for a professional look and place in a preheated 375° oven, roughly 30 mins. My times have varied as I've added ingredients to the mix without really adjusting the rest of the portions. I still bake like a cook lol.
Good luck with the recipe and please post the outcome.
Onwards and upwards