Marans Thread - breed discussion & pictures are welcome!

[Cadeau]

Can I have the bread recipe, too, pretty please?

Time to toddle off to bed for me...back to reality for the work week!

Feel better, Vicki!

 

[janchilds]

Quote:
Me too! Me too!

 

[DMRippy]

Just ordered a 400 lumens flashlight. Maybe now I can see through those dark eggies! It has a strong and normal setting and a zoom in and out. I will let you know how it works.

 

[gilavina]

Quote:
I would love to hear how it works.

Oh...and I saw you over on the wyandotte thread....

I see you're gettin into the SLWs?

 

[MuffsnFluff]

Quote:
Yep, he sure is, lol

Baby sitting roosters can be quite useful, lol! Maybe if we could convince all extra roosters to do that we could keep them all, lol

 

[MuffsnFluff]

Quote:
I guess you never know! If I hadn't needed to move my wellies over to a less crowded cage first before throwing him in with them I would have never set him in there to begin with, figured he'd pick at them, but I guess you just never know, lol! I wonder if it helped him being raised by a broody instead of incubated? Who knows. Tried to find the broody thread but got lost

Do ya have a link?

 

[Cadeau]

Awww - SO sweet!!

I usually put an 8wk or so bantam cochin in with my babies.

By the time they ready to "wean", they are bigger than the cochin and don't miss him/her! But it sure does help fretful hatchlings feel safe and happy!

I have one girl on her 2nd set of babies and a little roo just finishing up with his first set!
They are SO sweet with the little ones, too!

 

[MuffsnFluff]

Quote:
What a good idea! We raise banty cochins as well, such sweet little birds, never though to "use" them like that! May definitely have to try that.

 

[math ace]

Egg Bread

TIME: 20 minutes baking, 25 minutes prep, plus 2 ¼ hours rising

Yield: 2 LOAVES OR 1 Loaf and 12 dinner knots.


INGREDIENTS:

2 – ¼ oz pkgs active dry yeast

2/3 cup warm water ( 100 – 110 degrees )

6 egg yolks

3 eggs at ROOM TEMPERATURE

½ cup veg oil

½ cup white sugar

1 tsp salt

4 ½ cups all purpose flour



Egg wash:

1 egg

1 pinch salt




DIRECTIONS:

1. Dissolve yeast in warm water. Proof it, by allowing it to sit for 5 minutes.



IF using a bread machine…. In the bread machine bucket, add

Oil, sugar, salt, 6 egg YOLKS, 3 room temp whole eggs, flour ( all of it 4 ½ cups), and proofed yeast water.


Set machine on dough setting. CHECK MACHINE as it is mixing. You may have to use a rubber spatula to help the machine get all the flour mixed into the dough. Slide the spatula down the corners of the bucket and lift as the machine is mixing. If you see flour hiding out in the corners, help it get mixed into the dough.


When dough and rise cycle ends, the dough should of doubled in size. It tends to push the lid off the machine if you don’t remove it from the machine promptly at the end of the rise cycle ( about 90 minutes).

SKIP down to step # 6 …



Steps 2 – 5 are for mixing dough by hand…..



2. Add oil, sugar, salt. Stir. Add yolks and 3 room temperature eggs. Stir.

3. Add about 3 ½ cups of flour to make a sticky dough



4. Turn dough out onto a lightly floured surface. Kneed with the remaining flour until smooth and elastic - - about 7 minutes.



5. Place in a well oiled bowl and turn to oil entire surface of dough. Cover with a warm damp cloth. Place in a warm place ( 80 to 100 degrees) until double in size - - - about 1 ½ hours.





6. Punch down the dough. Divide the dough into halves. This recipe will make TWO loaves of bread. Now make loaves and /or knots. You may need to lightly flour a surface for rolling out the dough.

Choose a method and get busy…. I tend to use the 3 braid method. I do the 6 braid whenever I want to impress folks… but normally I just do a quick three braid method.



a. Six braid method.
Divide one of the ½ dough partitions into 6 pieces. Roll each piece out into a strand about 12 inches long. Place in a row, parallel to one another. Pinch the tops of the strands together. Move the outside right strand over 2 strands. Then take the second strand from the left and move it to the far right. Take the outside left strand and move it over 2. Move the second strand form the right over to the far left. Start over with the outside right strand. Continue this until all the strands are braided. Tuck the ends underneath.



b. Three braid method
Divide one of the ½ dough partitions into 3 pieces. Roll each piece out into a strand about 12 inches long. Place in a row, parallel to one another. Pinch the tops of the strands together. Braid normally. Tuck the ends underneath when the strands are fully braided.



c. Knots
Divide one of the ½ dough partitions into 3 pieces. Roll each piece out into a strand about 12 inches long. Use one strands at a time to make about 4 knots. Pinch the end of the dough to the knot so that is stays attached during the next stage of rising.



7. Place bread on greased cookie sheet. Beat remaining egg with a pinch of salt. Brush onto the bread. Let the bread raise till doubled - - about 45 mintues.



8. Preheat the oven to 350 degrees. Brush bread with egg wash AGAIN.



9. Bake loaves for 20 – 25 minutes. Bake knots for 10 minutes. Bake until tops are a rich golden brown.



10. Cool on wire rack.



WONDERFUL!

If you want to make garlic knots…. Use same recipe but cut sugar back to ¼ cup and use garlic powder with the egg wash.

 

[3riverschick]

I am learning about non-hybridized wheat and how healthy it is for us from the book, "Wheat Belly".

Does anyone make bread with spelt flour?

If so, do you have a recipe or can you tell me if using a pre 1950 recipe will work ok, since before 1950, spelt flour was the everyday flour.

I have an old Settlement Cookbook. I was wondering if I could use that bread recipe in a bread machine?

Thanks,
Karen