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Published March 17, 2018 at 2340 × 2340 in Flour Ambassador Soda Bread

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Eggbread, sourdough or yeast is always an excellent idea. Both methods we can still soak the flour with the liquid before mixing. This is a simple recipe that is part of our bread rotation. Add a bit more sugar and we use for cinnamon rolls, less sugar we use for sandwiches. And mini #rolls for little hands and the #lunchbox For Yeast #eggbread 1 cup liquid (I used buttermilk here) ¼ cup of fat (I used butter here) 2 to 4 TBSP of sugar ( I used 2 here but 4 when I want to make cinnamon rolls) 2 eggs 4 cups of flour ( 2 cups whole wheat, 1 cup spelt, 1 cup AP) 1 tsp salt 2 ½ tsp of yeast Mix all ingredients for at least 10 minutes. Let it rise. When it doubles, shape and bake 350F oven for 30-35 minutes until golden or desired finish (internal temperature 190F) For sourdough, there's a post on my website: https://storycooking.com/2015/02/04/whole-wheat-sourdough-brioche/ Whole Wheat Maple Sourdough Brioche 1/2 cup starter (room temperature nice and bubbly) 1 cup total of liquid ingredient: 2 eggs, 1/4 cup maple, up to 1/4 cup milk 4 TBSP butter 2 1/2 cups flour 1 tsp salt @flourambassador and @minichau1 #storycookingeggbread #storycooking #brioche #bread #homemadebread #quotidian

Thank you @ediblecapitaldistrict518 for sharing my recipes and beautiful photos by @hoverfly . The recipes for the #empanadas and that #pumpkincompote I was talking about the other day are on their website ♥️ #storycooking

#heybangor I am cooking my family recipe for #feijoda with the works for tomorrow's Brazilian Martial Arts event. There will be #capoeira workshops all day and a social prepared by the students and their families after demonstrations and graduation. More information here on this flyer or message me , @catherinehalldtr or check out Capoeira Uma Terra Facebook page. #capoeira #brazilianfood #maine #bangormaine #storycooking #capoeiraumaterra

#greentomatotartetatin I guess I have been in apple land . I started broiling our end of the season #greentomatoes and it looked like apple #tartetatin . So I seasoned the tomatoes and broilled face up, to good caramelized color. Then added the #multipurposesourdough I had in the fridge for tortillas on top of the tomatoes. Turned the oven to 400F and baked for 17-20 minutes. Flipped over into cookie sheet and voilá ! Such a good bite! #storycooking #tomatotartetatin #zerofoodwaste #savorytart

Repeat. I am pretty good about that. Simple actions I can go back to. We went back to that little #wildapple tree. I just love fruits from wild trees. I know they are small, sometimes buggy, but so resilient. This one managed to keep bugs away and the fruit is so perfumed. So we are making more #applesauce #afterschoolproject #cookingwithkids And then, every Wednesday we open a jar and I mix right in when we cook oatmeal. #createpatterns #storycooking #foragedapples #zerofoodwaste #fall #mainefood #mainelife #compotademaça

29F in the forecast so we harvest all the #radish and #radishgreens and kale. #storycooking

Now, the rest of the #wintersquash is also delicious! I made #pumpkinsweets (previous post). Then I blended the #wintersquash seeds with water , strained and use the #squashseedmilk . I heated up with some curry powder and topped with sauteed kale! Yum! Or make #caramelizedseedpowder #zerofoodwaste #storycookingseedmilk #seedmilk #nosetotail #eatinginseason #createpatterns

I draw inspiration from Cora Coralina, a celebrated poet from my home state of Goiás in Brazil. She sold homemade sweets to support herself. She wrote about the #quotidian, about women and the rhythm of nature and life. She published her first book at age 75. “Recreate your life, always, always. Remove the stones, plant rose bushes and make sweets. Begin again. Make of your trivial life a poem.”... “Doces” are traditional desserts in Brazil. Doces are made with fruits and vegetables preserved in sweets like sugar, rapadura, molasses and honey to different consistencies. Some recipes includes dairy and eggs. The consistency of doces go from spread to firm ( “Doce de corte” sweet that can be cut). Some of my favorites are doce de mamao verde (green papaya sweet ) and this time of the year I love to make #pumpkincompote too (recipe my website storycooking.com or web search) Doce de Abóbora de Corte #pumpkinsweets 2 pounds (500g) peeled or chopped #pumpkin ( I used buttercup squash) 1 cinnamon stick, canela de pau 3 cloves, 3 cravos da india 1 teaspoon (colher cha) white vinegar, vinagre 1/2 cup water 2 pounds (500g) sugar, acucar 2 cups (copos) of sweetened shredded coconut, coco ralado In a pan, cook chopped pumpkin (butternut squash works well), cinnamon, vinegar, cloves and water. Let it cook over low heat until the water dries and the pumpkin is soft. Remove the spices. Mash the pumpkin with a potato masher Add the sugar and bring to the fire, stirring, until the candy thickens and comes loose from the bottom of the pan. Add the coconut and keep stirring a few more minutes. Pour the candy into a baking dish dusted with sugar. Let the candy cool and then cut into squares. Let it dry for a few hours. It is was a very humid weekend so I dried mine in the oven. It worked very well. #coracoralina #doces #docescaseiros #storycooking #cookingwithkids #docedeabobora #aboboracomcoco #poesiabrasileira #storycookingdocedeabóbora #docedeabóboracomcoco

#eggbread #lunchbox #stonegroundwheat and #spelt from @auroramillsfarm #storycooking #mainefood

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