Witch Way

Witch Way

Thursday, September 22, 2016

Greetings......

Brightest Blessings, 

             To you my friends  and Welcome into my inter-spaces . I am connecting you to different parts of me . 
                                     Different in space and time .                                  Different in thought  and pattern . 
                               Here are bits of me creating and sharing .

                        Please leave all negativity behind and enter here with happiness                  and curiosity may a smile come across your face . Welcome to the Final Harvest of the year . To the Fall Equinox and all of Their bounty .... God and Goddess walks together to you your feast and the loved ones that walk with you .
How have you spent your day so far ?
I have been baking a bounty of      goodness . Some yummy Molasses cookies that was my        Grandfathers recipe .
And some Honey Wheat Bread recipes I found in a lovely little  kitchen cook book must have ,
(Written by Patricia Telesco : A Kitchen Witches cookbook) 
I was introduced to her writings by an Aunt .Which I am about to share with you .
It is a basic recipes that I have found can be altered for your own personal taste . I have several months of working with this recipe , I was extremely nerves about making home made bread but I have found that it is really pretty easy . So with the help of her recipe and me explaining home I do it perhaps your too will be making your family or just your self some homemade bread .


Okay , First I make sure I have all the ingredients need for making the bread ....
(So, Go check .....lol) 
No, I know your still reading the blog .
Basic Bread recipe 
6 cups All-Purpose Flour
2 envelope of yeast ( = 4 1/2 tsp dry active yeast)
(each little envelope is equal to 2 1/4 tsp active dry yeast ) Neat !
3 Tablespoons Sugar
1 Tablespoon Salt
2 Tablespoons Shortening
2 cups of Water (120*F -130*F)

 Okay, now there is her recipe and now I will tell you how I have made bread . I like a little wheat in my bread and as long as the flour and wheat flour , Rye flour what ever type of flour you use just make sure it makes 6 cups ish .A little more a little less . I used today to make the bread in the picture a cup and a half of wheat flour and four and a half cups of all-purpose flour which = 6 cups.
You will need two bowls one pretty big . It will need to be big enough to hold all ingredients eventually. I put 3 cups of flour into the largest bowl and 3 cups in a smaller holding bowl. You will use a scoop or small cup to add this flour to your bread mixture in the large bowl .
In this large bowl we have the 3 cups of flour and let me say that I have found it is better to have basic flour in the small bowl and have the flavored flour in the large bowl .
 ( just tastes better to me ) 
You can either put your dry yeast in the bowl with the all your other ingredients or you can mix your dry yeast in the cups of water . I have found that the yeast is what scares people but let me tell you I have done it where I mix all ingredients together and dded the water to it . And I have put the yeast in the cup of hot water and and waited a few minutes and then mixed everything together  . It really does not make a difference as long as the water is not hotter then 130*F if it is sometimes if will kill the yeast if it is hotter .

That right yeast is ALIVE!
Boo AH ah AH ah! but not in that creepy kind of alive ....
In the large bowl you put 
Flour for strength 
Sugar to feed the yeast 
Salt because it purifies and makes everything taste wonderful 
Shortening to bind 
Yeast than water. 
or
Yeast and water .
Just remember water should be NO colder than 120*F 
and NO hotter than 130*F 

Now I add Honey
and Begin to mix my bread .    
Bread is mixed to where it can easily be handled with out sticking to you and every thing else turn out the dough onto a lightly floured counter top ,cutting board or if your bowl is big enough you can just knead your dough right in side it .
Knead your dough until you are happy with the feel .
That right ...FEEL ....
WE MAKE BREAD FROM THE HEART 
The more you knead the dough the more the elastic builds from the yeast .
 and the lighter the bread I have found .
Place dough into a lightly greased , oiled or sprayed (what ever you have) bowl and turn once to coat the dough ball and cover bowl and leave to rise in a warm place until doubled in size .About 45 minutes 
This is the first rise . 
I have found that lose fitting plastic wrap and a damp warm towel laying over top the dough while rising works just as well as a plan towel . Yet again to each his or her own .....
 It is after all... YOUR bread .
After it has risen for the first 45 minutes I punch the dough down. Knead 5 or 6 more times,  Cut the dough in half and shape and place into a sprayed pan . Allow to rise 40 minutes.
This is the last rise .

Preheat oven to 425*F 
Bake for 25-30 minutes 
Or until you can smell the bread  I would check it than . 
The nose knows ....
When the bread is golden Brown and sounds hollow to the tap it is done . 

 Blessed be .....
Now , Go make some bread  for crying out loud ......

                                 
Grand dads Molasses  Cookies


 Step 1

3/4 cups Shortening 
1 cup Packed Brown Sugar 
1 Egg
1/2 Light Molasses 

Step 2 

Sift together 
2 1/2 cups All-Purpose Flour 
1 teaspoon Salt 
2 teaspoons Baking Soda 
1/2 teaspoon Ground Clove
1 teaspoon Cinnamon 
1 teaspoon Ginger

Step 3 

Chill for a few hours in fridge 


Preheat oven 350* F
 Roll in to small balls about a inch in size or use a small melon baller .
Roll into sugar if you decide to do so . 
BAKE  for 8 to ten minutes .. I do 4 minutes and 4 minutes .sounds weird ha . 
I use two trays and two shelves second from the top and the bottom shelf in the oven and alternate the trays every four minute Sounds like a lot just for a cookie but .... they come out great . It totally depends on your oven some ovens are hotter than others . I would say if your dont know your oven like I know mine make a test cookie or two and see how she bakes . 


Enjoy ........



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