I went out to share some day old bread with my chickens today and brought in a little bundle of warm, wonderful, colorful eggs.
If you look carefully you can see that the one at the bottom right is green! I am so excited.
Bryan bought several colored egg layers last year and they are finally laying a basket of colored eggs for us. The egg in the center isn't white but next to the others it sure looks white. We do have a couple of white egg layers in the bunch too. The yolks of these eggs are simply gorgeous. They are almost orange they are so dark. I made vanilla ice cream yesterday with fresh eggs and fresh milk from the cow and it was golden yellow in color and OH MY GOODNESS was it tasty.
Here are my Fine Hens.
I had to add this to my cornucopia of farmy goodness.
I just made our first batch of butter for this Spring. It is so tasty on the fresh whole wheat bread I made last night.
Here's the bread recipe.
Farm Fresh Bread
6 cups hot milk (heat on the stove)
4 Tbsp yeast
1/2 cup oil
1/2 cup honey
6 eggs (I actually used duck eggs)
6 tsp salt
3/4 cup ground flax seed
1 1/2 cups old fashion rolled oats
16-18 cups fresh ground whole wheat flour (I use hard white wheat but red is good too.)
Mix everything together and kneed until the dough is pulling away from the sides of the bowl. The dough might be a bit sticky.
Cover and let rise for an hour in a warm place. (I always keep checking on it and punch it down and flip it around at this stage, I just can't leave it alone.)
Punch the dough down again and divide into 6 loaves. Place in greased bread pans.
Bake at 400 deg F for about 25 minutes. If you are using glass or stoneware pans you might have to add 5 more minutes or so. I usually use metal pans.
This is a large batch so I usually freeze a lot of it and take out the loaves as we need them. This reduces the number of times I have to bake bread in a week.
Adding some rustic charm to the kitchen
1 day ago