Tuesday, May 6, 2008


Yesterday I got the leeks, collards and swiss chard planted. We still have to do potatoes, onions, squashes, melons and tomatoes. How am I going to forget to water them and let them be overtaken by weeds if I don't get them planted?

The kale is growing, yay. I love it in soup, and it's nice that it has a head start. The peas and carrots are both a total bust. I'm pretty ashamed of it, but not so ashamed that I'm going to replant. Maybe I can poach from my parents' garden.

I've had requests for a couple of recipes, so here they are. Please remember that I am an experimenter, so I don't have exact amounts of the modifications written down. I have no idea if the results are reproducible--they are for me, but that's probably because I'm repeating my own behaviors and I have muscle memory. I'll do my best to judge relative amounts.

Lion House Rolls As Modified By Layne Because She Buys Oatmeal In 25 Pound Sacks
2 tsp. yeast (I use SAF Instant)
2 C warm water (I will sometimes replace some of it with milk)
1/3 C sugar (I use 1/4 C honey instead)
1/3 C melted margarine (you know I use butter instead)
1 1/2 tsp. salt
1 large beaten egg
4-5 C flour (I replace 1 cup with oatmeal, and sometimes another cup with wheat flour)
1/3 C potato flakes
1/2 C melted margarine (still using butter) for forming rolls

In a large bowl combine warm water, yeast and sugar (honey).
Let stand 10 minutes (or not, if you're using the SAF instant yeast, which I am).
Add margarine (butter), salt, egg and 2 cups of flour (flour/oatmeal). Mix well.
Add potato flakes. Mix well.
Continue adding 2 C flour at a time, kneading until it becomes a smooth dough.

Let rise until double.

I do not do the roll-out-and-cut-circles Parker House formation. I grab a glob of dough in my buttery hands (this is where the 1/2 C of butter appears) and squish it up through my fist until it makes a nice little ball on top, like I'm holding an ice cream cone. You dig? Then I put it in the pan.

Let rolls rise 20-30 minutes, or until double.
Bake in a 375* oven for 12-15 minutes.

The Bread Layne Makes In "John's" Dutch Oven
The other recipe I linked to courtesy of All8, and is from Mother Earth News: No-Knead Crusty Bread. I use 1/2 tsp. of yeast, because I didn't think it poofed enough with just 1/4 tsp. I've tried modifying it, but I don't like the results I've had so far, at least not on the first day--the second day it makes awesome toast. When I get it figured out I'll post the recipe. If you want to get started on your own, try flaxseed, poppy seeds and sunflower seeds. I've seen a similar recipe in Cook's Illustrated, but haven't tried it yet.

Usually what I do is start the bread after the kids go to bed, then start working on it around 2:00 the next day, so it's done in time for dinner.


Jill said...

Layne,..will you PLEASE invite us up and make us some soup with Kale in it? I honestly have no idea what it is, and you speak of it so fondly...I would like to be in the Kale Klub. :-) Also, I have a feeling Mike got me a Kitchen Aide or Boch for Mothers day...(mostly because I begged him to) so keep those recipes coming!

All8 said...

Bread is life, especially when liberally doused with butter. Mmmmm.

Layne said...

Oh, Jill. You know you're always welcome! I will see if I can round up the recipe for an awesome soup that my sister-in-law makes with kale in it.

Matt and Emily said...

Just made a loaf of the bread. I'm very excited to see how it goes tomorrow!

Sarah said...

Thank you so much for posting these recipes. I'm actually going to face my fear of bread-making and attempt that crazy awesome bread. Yumm!!

Amy said...

Tried the rolls and to quote my husband, "These rolls rock!" And, yes, some kale recipes pretty please.