It's hard work getting ready for vacation!

Alaina and I leave tomorrow morning for Coeur d'Alene, Idaho.  This past couple of days, I've been busy stocking the fridge so Erik doesn't resort to living on "bachelor sandwiches" (my nickname for the strange creations he comes up with to put between bread, primarily cheese and pickles).  I've made a huge tray of spinach and cheese enchiladas, homemade Spanish rice and refried beans (which he actually kind of liked, that's a big step for his taste buds!) and baked macaroni and cheese (Emme family style, which is to say, so spicy that it has to be served with sour cream just to choke it down).  Tonight will also bring a tub of beenie weenies (baked beans with hot dogs).  We'll be gone until Tuesday night.  I'm not sure there'll be enough food!

I also baked two more loaves of pinto bean bread to take along with me.  There's something SO gratifying about feeding your child something that you know, for certain, is perfectly pure and wholesome.  No high fructose corn syrup, yellow dye #2, or potassium bromate (a horrifying bread additive that is close to being outlawed).  Don't get me wrong, sometimes I'll take the convenient way out...she did have Goldfish crackers and raisins for dinner (whole grain Goldfish and organic raisins, but you get my point).  But going that tiny extra mile for my family feels awesome.  And I enjoy baking.  Who knew?

Wagon train pulls out at 9:30 tomorrow morning.  I'll be sure to post pictures upon my return!

Cottage Cheese Dill Bread: Sounds weird, tastes awesome.

Just tried my first batch of cottage cheese dill bread.  This one needed a little more finesse than the pinto bean bread, but came out beautifully.

Apparently, my kitchen was too cold for it to rise properly, but once I put it outside on the picnic table, we were in business.  It calls for 4 1/2 cups of flour, but I ended up adding almost 2 cups more to keep it from sticking when I was kneading.  Got a little nervous that it would come out tough, but it's flawless!  At least, it is in my opinion.

This bread would be AMAZING for roast beef and havarti sandwiches, with a little horseradish mayo.  I'm half-tempted to run to the grocery store.  Or would make a nice homebaked substitute for rye if you're in the mood for Ruebens.  But so far, fresh out of the oven with a little butter isn't bad either.




http://www.cookingbread.com/recipes/savory_bread/cottage_cheese_dill_bread.html

The Washington Women's Cookbook

I stumbled across a cookbook published in 1908 published by The Washington Equal Suffrage Association.  It was cleverly titled, "The Washington Women's Cookbook."  It has some excellent recipes!  I especially want to try the flank steak.

http://digital.lib.msu.edu/projects/cookbooks/coldfusion/display.cfm?ID=wash&PageNum=5

Just wanted to share!  I especially love that all the recipes call for butter and cream.  :o)

Pinto Bean Bread, the execution and conclusion

This morning, I embarked on my bread journey.  I read the recipe 4 times, made sure I had all the ingredients, and dove in.

This was the finished dough.  Waiting for it to rise was the first test.  Would it rise?  Or had I already screwed it up?

Nope!

It's doubled in size all 3 times I asked it to.  Pretty, pretty dough.



I don't have two loaf pans, so I made one a round loaf and one a traditional loaf.  Into the oven at 375 for 40 minutes, and then the true test.

IT WAS BEAUTIFUL!  But I was still a little nervous, the crust felt too hard.  But as soon as I cut into it, I knew I was worried for nothing.  Pinto bean bread is delicious!  And I didn't screw up a yeast bread!  And I made it by hand!  I am a particularly accomplished wife and mama today.


PINTO BEAN BREAD RECIPE
Ingredients:
2 packets yeast (1 packet yeast =2 1/4 tsp.)
1/2 lukewarm water
1/2 cup evap.milk
1 tbsp. salt
6- 7 cups flour
1 1/4 cup water (bean juice from making pinto beans)
1 cup mashed beans
2 tbsp. vegetable oil
2 tbsp. sugar

Directions:
Soften yeast in lukewarm water. Warm bean juice on low heat take off heat- add milk, oil, salt, sugar, mashed beans and 2-3 cups flour. Beat until smooth. Add yeast and more flour until dough is easily handled. Knead until smooth(5-10 minutes). Place in greased bowls and let rise until double in bulk. Punch down and let rise again. Punch down, shape, and place in 2 greased bread pans. Let rise again.

Bake 40-45 min. at 375 F.

Pinto Bean Bread, the preview

I've been craving really really really good bread for a couple of days now.  After turning to Google for suggestions, I settled on pinto bean bread.  Rumor has it the texture and flavor make it an ideal snacking bread.  Not too mention the added nutritional benefits of beans in the bread will significantly increase the iron and protein per serving....and when you're watching out for someone else's nutrition (okay, the whole family's), a sneaky loaf of bread might be a big help.

Here's the trouble: it's a yeast bread.  The last time I made yeast bread (with the exception of industrial sized batches for a restaurant) was in a bread machine, and I screwed that up.  Let's just say I know exactly what moon rocks look like.

But the beans are soaking, the husband's been dispatched to pick up yeast after work, and I'm feeling ambitious.  Let the experiment begin!

She's back!

It's been awhile.  Obviously.  Since I last posted, Erik and I moved into a new house, started planning our daughter's first birthday, found out we were going to be an aunt and uncle, and started a new job.  These are, of course, in no particular order.

Erik gets to work 3:00 p.m. until 11:30 p.m. which is EXCELLENT for a couple reasons: he gets to spend more time with Alaina while she's awake and active, and it's a closer fit to his own personal alarm clock.  The drawbacks?  My creative dinner ideas are sort of useless.

I'll still be posting some recipes, but will probably only do general ideas for meal planning.  With the change in schedule, I really only cook about 2 or 3 large meals a week now....the other days, we scrounge leftovers or have sandwiches.  With the large meals, though, it's enough for Erik to be taking his "lunch" everyday.  (Yay!)

This time I'm serious.  I really will be more consistent!