NO KNEAD PEASANT BREAD

If there’s one thing I love more than butter, it is bread. And this my friends, take the cake this week in our farm house. This soft, buttery crusted bread is sure to sweep any diner party or family meal off their feet.

It may sound odd calling it peasant bread, this is simply due to its short ingrident list and prep time.

Lets jump right in.

First let me be specific about my Pyrex bowls.

Ingridients:

  • 4 cups bread flour (all-purpose works to)
  • 2 cups lukewarm water
  • 3 teaspoons organic sugar
  • 2 teaspoons active dry yeast
  • 2 teaspoons sea salt
  • 2-4 tablespoons organic butter
  • 2 oven-safe glass bowls (I love my Pyrex)

Directions:
   
 

  • In large Pyrex measuring cup; dissolve sugar in lukewarm water.
  • Sprinkle yeast over water.
  • Set aside 15 minutes or until bubbly/foamy.
  • In separate bowl wish together flour and salt.
  • Once yeast is ready slowly pour over flour mixture, folding in thoroughly.  I usually use a fork for this, I pour in a little and mix until its absorbed, then pour a little more over, and fold it in, and so on, and so forth.
  • Once flour is entirely absorbed and mixed into your gooey dough ball, cover with tea towel or kitchen towel and set in a warm safe location to rise.

  
(Depending on how warm your house or kitchen is, your rise time may vary. It could be shorter or longer. I always say the long the better. Just keep in mind that what is best my kitchen may not be in yours. I have a drafty cold house.)

  • In any case I usually let my dough rise from an hour to two hours in the warmest location possible.
  • Preheat oven to 425 degrees Fahrenheit.
  • Once risen, punch dough down with a fork, really makes are to punch it down thoroughly, sort of turning it in on itself if you will, as it will be very stick and caked to whatever bowl it rose in.
  • From here it can either rise again for a bit, or move onto the next step.
  • with two forks, punch down and split the ball down the center, creating two equally sized new dough balls.
  • You will have already used your desired amount of butter to liberally grease the two pyrex baking bowls.
  • Place a ball into each bowl and leave 15-20 more minutes to rise or until the balls have risen within an inch of the bowls rim.
  • Bake 15 minutes.
  • Turn oven down to 375 degrees Fahrenheit.
  • Bake 15 more minutes.
  • Remove promptly, turn loaves out onto cooling rack. Serve warm or cold.

And there you have it! This bread goes great with anything from chili to meatloaf and we just love it! And we hope you do as well 

Peace and Love 

QG

Welcome to the GARDNER HOMESTEAD!

Hi there ya’ll,

I feel like I’ve been planning this move forever. Though I can’t help but think holy cow, that was fast…. I don’t know if I’m ready for it!

IMG_5949 But I did it! I moved the blog to its own web domain?!? Did I really?

Ok folks I’m a little in awe at myself. Amongst all my confusion over hosting and domain purchasing, .com versus .org, and don’t even get me started on all that IP address… DNS bull pucky… my brain is done people! But somehow, there it was, the lightbulb came on or maybe I just saw the light at the end of tunnel.

And now we own our blog’s domain.

Here we are to stay. The Homestead Gardner’s!

Yes, the web domain states gardeners, because we are, but we’re also a very Irish family with the surname Gardner.. Get it?

OK Ok, I get a little bit of a giggle out of it every time. That’s how much I love it.

Did I tell you my bearded farm stud came up with it?

Well he did, he’s pretty cool like that. Me? I was sitting for hours contemplating…. in he walks, and boom!

I love his creativity, and his last name…

Which is maybe.. 48% of the reason why I was so anxious for this new change, I couldn’t rightfully call it the Gardner homestead until I was actually a Gardner. As of December 27th I am Mrs. Spencer Gardner. I wish there was a roof top I could scream it from.

I am simply so grateful for our wedding season to be in the books, to have an amazing family, finally the same last name as my daughters, and for this blog.

This blog which has kept most of my sanity and for my husband who holds the rest. Thanks honey for loving me and always letting me be me even when it comes to purchasing too many farm animals…

If ya’ll hang in there through my bad humor I promise to share all of our hopes and dreams, trials and tribulations, even those times when we’ve wanted to quit it and give up.

We’re just a family of four trying to cut out our own piece of the Pacific Northwest. Sharing our journey with you is our passion… well after our die hard love for the tactical homestead life, sustainable farming, organic gardening, cannabis horticulture, equine sports, mason jar hoarding, and wholesome home cooked meals.

We are so ready and excited for this new chapter in or lives, 2016 here we come.

Follow our journey and I can guarantee we will all learn something.

Peace and Love

Q.G.

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