Earth mama

This is not the only thing I do with my days, despite how it feels sometimes. (One of the many enjoyable things about nursing is that it allows you to take little snatches of time and read your book. I've read probably ten thousand books in this manner since I first became a nursing mother 12 years ago.)

Another thing I do is bake, and since AMM my venerable sister asked for the recipe for Peasant Bread, mentioned in an earlier post, I here oblige. She's an earth mama in training, so she needs this recipe.

This is Peasant Bread, from a small book called A Family Journal: A Homeschooling Mother's Companion, by Rita Munn. You can order it from the Catholic Heritage Curricula website, www.chcweb.com. And while it isn't something that will set the world on fire, it's quite a nice little book, and very reassuring and fun to read when you are new to homeschooling.

In a mixing bowl, stir together 2 cups of very warm water (approx. 110 degrees F) and 3 teaspoons of active dry yeast (or one of those little overpriced packets). Let stand about five minutes until yeast begins to "proof," or foam.

In a larger bowl, combine 2 cups white bread flour with 2 teaspoons salt (ground sea salt is what is recommended, but I'm not into fancy salt. Yet.) Then add the proofed yeast/water mixture and 1 tablespoon good olive oil, and stir vigorously for 2 minutes.

Gradually add up to 3 cups of flour, whole wheat or white, until it is too stiff to stir. Turn out and knead until smooth and elastic, or only until it forms a ball. Munn says, "Kneading the dough is not essential to this rustic loaf. Remember, this is peasant bread made for everyday eating."

Let dough ball rise, covered, until it doubles in bulk (1-2 hours). (I personally do this by plopping it onto the floury counter where I kneaded it, rub a bit of olive oil over the top, and turn the mixing bowl upside down over it. Also, I've never let this rise for a full 2 hours, since I never have that sort of time.

When it's risen, preheat your oven to 425. Punch down the dough and on a floured counter divide it in half. Press each into a round disk and loosely shape the dough into a flat loaf -- you could slash the tops of the loaves now, but I never do. Place each onto a greased pan or baking stone. Munn says to let it rise again until doubled (which would probably take about 45 minutes to an hour) but I never do. It would definitely make them taste good and have a better texture.

Bake for about 30-40 minutes. You might want to reduce the temperature to 375 if you find the tops getting to dark. Do your ordinary test to make sure the loaves are done.

Let cool on a rack until ready to serve. Munn says, "We like to serve this bread by passing the loaf around the table so everyone can tear off small pieces." We do the same thing, and the kids really love it.