The 4th Annual BYC Easter Hatch-a-long

[Shellz]

Well this is a first! I am being lured here with a Bread Recipe! Where is this recipe? Tonight I am making cheese cake with Oreo cookie crust, tomorrow I am making home made pizza, so I will start the dough in the morning. Saturday I will be baking Caramel Rolls and since the girls are picking up with their egg laying, A quiche for dinner. There are only 55 pages so far, do you really need a digest already? I will start one if Happy Chooks says it is ok. As for hatching with you, I am currently incubating: 18 Marns with Marans and EE Roo(Day 21 is the 13th) 10 Blue Egg Layers from the UofA(Day 21 is the 15th) 8 Crele Penedesencas And tomorrow or the next day I will be getting 12+ Bresse Monday or Tuesday I will be setting an unknown number of SG Dorking and Delaware eggs. I am hatching for a local breeder and will be hatching a lot of these this year. I do have a couple of candling videos. This is a Blue Egg Layer from the UofA Ooooh, crele! Love that pattern! Is there a thread on here of those somewhere? Where did you get Bresse eggs? I'm so jealous. This is going to be a fabulous Hatchalong! Such variety!

 

[Sally Sunshine]

Quote:

Quote:

????????????????????????? Send him over!!! Tell him he is ALREADY NEEDED! plus we have an awesome bread recipe to share! lol
Well this is a first! I am being lured here with a Bread Recipe!

Where is this recipe? Tonight I am making cheese cake with Oreo cookie crust, tomorrow I am making home made pizza, so I will start the dough in the morning. Saturday I will be baking Caramel Rolls and since the girls are picking up with their egg laying, A quiche for dinner.

There are only 55 pages so far, do you really need a digest already?

I will start one if Happy Chooks says it is ok.

As for hatching with you, I am currently incubating:

18 Marns with Marans and EE Roo(Day 21 is the 13th)
10 Blue Egg Layers from the UofA(Day 21 is the 15th)
8 Crele Penedesencas

And tomorrow or the next day I will be getting 12+ Bresse

Monday or Tuesday I will be setting an unknown number of SG Dorking and Delaware eggs. I am hatching for a local breeder and will be hatching a lot of these this year.

I do have a couple of candling videos.

This is a Blue Egg Layer from the UofA

RON!!
12+ Bresse Oh YAY!!

we dont need an daily update yet, but we missed you!

Below is Debs rescapee! I am making it tomorrow! Perhaps you can share pizza dough rec with us too!!

That is an AMAZING video of that candle!!

Are you hanging in stellas yet? I never got over there, heck I cant keep up with the few I check in on and then trying to help newbies too!! But I will get over there one day or another!!

My all time favorite white bread recipe. And it's sweet enough to use for cinnamon rolls.



Ingredients


makes 2 - 9x5 inch loaves

 

[ronott1]

Quote: Calling all Penedesencas owners> https://www.backyardchickens.com/t/289025/calling-all-penedesencas-owners-breeders/770#post_10419776

Jason(hangtown farms) has them and gave me 8 hatching eggs. I drove out to his place to get them - It is an hour and a half trip. They are very pretty eggs too.

 

[debs_flock]

This is the pair of crele penedesenca I hatched for Jason a few days ago, cute chicks.

Girl (brown) on the left, boy (gray) on the right.

Deb

 

[Jessshan8]

This is for those who are not sure how to check an egg to see if it is fertile here are two visual aids.
I know I am a visual learner so here you go.The only way tell quickly if the Roo is doing the job is to
break an egg open and see. The other way takes 21 days. If you do not see the disc gently turn the
yoke with a spoon.

 

[Maah]

Ok, hubby just said we can do the Easter hatch... but it will be only a few eggs, and a barnyard mix (Brahma roo, with BR, EE's). YAY - more babies! It's going to be tough though. My silkies are due to hatch the 23rd, so I will have to wait 2 weeks in between! ...maybe it will be just enough time to win the frizzles auction on ebay & tell DH we can hatch his beloved BR hen's eggs another time. LOL. Ahhh... the frizzles. DH would throw a fit if I tell him to expand the chicken coop & run - again! EEK!

 

[delisha]

hello Ron..nice to see ya
you look busy

 

[ronott1]

hello Ron..nice to see ya
you look busy

Hi delisha!

I am always busy and yes I love to bake! and am a hatch a holic.....

 

[ronott1]

RON!!
12+ Bresse Oh YAY!!

we dont need an daily update yet, but we missed you!
Below is Debs rescapee! I am making it tomorrow! Perhaps you can share pizza dough rec with us too!!

That is an AMAZING video of that candle!!

Are you hanging in stellas yet? I never got over there, heck I cant keep up with the few I check in on and then trying to help newbies too!! But I will get over there one day or another!!

Quote:

Yes, the Bresse are very exciting. They are coming from a couple of towns over from me(ok, Lodi is over and south...I guess the Bresse are "Stuck in Lodi, Again). Still not to far.

I posted on Stellas Social Club today. I also hang out on the California Northern thread and of course who could forget the Old Folks Home!(ok old folks....)

Pizza dough is simple but it needs to rise and deflate so it should be made in the morning or the night before. It does not have sugar in it and the oil is olive oil. I use 1 cup for each pan of pizza I am making and 1 tsp of salt per cup. Oil is a couple of table spoons with one added per extra cup of water.

Here is single large or two small pan recipe:

 

[Sally Sunshine]

Quote:

Yes, the Bresse are very exciting. They are coming from a couple of towns over from me(ok, Lodi is over and south...I guess the Bresse are "Stuck in Lodi, Again). Still not to far.

I posted on Stellas Social Club today. I also hang out on the California Northern thread and of course who could forget the Old Folks Home!(ok old folks....)

Pizza dough is simple but it needs to rise and deflate so it should be made in the morning or the night before. It does not have sugar in it and the oil is olive oil. I use 1 cup for each pan of pizza I am making and 1 tsp of salt per cup. Oil is a couple of table spoons with one added per extra cup of water.

Here is single large or two small pan recipe:



THANK YOU!! Does it have to be king A flour? I dont think I ever seen that