Horizons Math Grade 4 and K,The Reading Lesson, Sequential Spelling, Lifepac Language Arts 4, Apologia Astronomy, Veritas Press New Testament/Greeks/Romans
Prima Latina, Contenders for the Faith and various Winters Promise books, Live Mocha Spanish, Plants Grown Up
I saw some gorgeous bread on the Pioneer Woman's blog last week and had to try it!
So when a friend brought by some fresh chives last night, I knew today was the day! I combined them with some fresh rosemary and made the most beautiful, delicious artisan bread...EVER!
The secret is cooking it in a cast iron dutch oven. It really does make all the difference. Here it is after we all had generous "samples".
4 cups bread flour 1 cup water 1/2 stick melted butter with chopped herbs of choice. chives and rosemary 2 teaspoons salt 1 teaspoon yeast Knead, let rise until doubled. Knead lightly a second time and form into a ball. Set it in an oiled dutch oven and cut an X in the top. The original recipe says bake inside a covered cast iron pan after coating the rounded dough with olive oil and sprinkling with kosher salt. Bake for 30 minutes with the lid on, then remove lid to finish it off for another 15 to 30 minutes at 450. I accidently wrote down 350, and it still turned out phenommenal, and took 30 minutes covered and 15 uncovered.
