Farmer’s wives before us had Ironing Day, Washing Day, Mending Day, Cleaning Day, and Baking Day. I see why! I had designated Tuesdays for baking day. In the six hours I was home, between laundry and cleaning, I was able to get two loaves of delicious, fresh baked bread done, flour tortillas, corn tortillas, and scrumptious biscuits made. Plus some red chile to dip into for the week. I sliced the breads, placed them into freezer bags and popped them in the freezer for use all week. Take a piece out, toast it, instant breakfast! I took out the tortillas as needed, same with the biscuits.
Come the next Tuesday I still had a half a loaf of bread, and a bag of tortillas. I figured I was good for the week, but when Friday came around and there were no staples to be found, my whole plan was foiled. Out to eat we went. Because when Friday comes, I have worked the shop, been in the garden all week, and have taken care of everything else, but baking. I don’t have time any other day of the week for baking day. I think….maybe I just need better planning.
I need to stick with a schedule or my farmstead will be in chaos (more than usual)! Baking Day can be split up cleverly though so that one always has a loaf of bread in the freezer or on the stove.
If you are having a super busy farming week, place bread dough to rise overnight. Then finish it in the morning.
If you have a good part of the morning you can whip up some tortillas in between. Biscuits don’t take much time…but they are hard to save. My goodness, I love biscuits!
You can make as many batches as your mixing bowls and hours allow then simply freeze them until you are ready to use them. You can also make pasta this way. Pre-make it and let it dry over a large pot. You can place 2 cups of beans in 6 cups of water with some onion and garlic and place in the crock pot overnight on low. Transfer to the refrigerator and for five days you have ready-made beans. You can also freeze them. Make mayonnaise, red chile, mustard, or any other condiments and sauces, even gravy, to eat during the week. That way, when you are tired and need fast food, your fast food is healthy, homemade and delicious. And you can brag all the way through dinner!
Corn, Lemon Thyme, and Honey Bread
2 cups of white flour (unbleached, organic)
1 cup of cornmeal
1 T yeast
1 t salt
2 T honey
A few sprigs of torn lemon thyme leaves (or basil, or rosemary, or…)
1 1/2 cups of warm water. Blend well. Let sit for 2 hours to overnight.
Top with 1/2 cup of flour, blend, knead 15 times, let sit another hour.
Plop into greased bread pan and bake in hot oven for 40 minutes.
You can find these recipes under the Food/Wine category.