Getting Ready for Spring.....and Pugliese

We have been busy, busy, busy getting ready for spring!  There are so many things to be done.  Miss Serenity helped me varnish the English garden hives that we bought (the bees should be here the end of the month) and Master Hand Grenade is building raised beds and helping repair various things around the homestead.  Today, he replaced a pane of glass that had fallen out of the cold frame.  It was just held in with silicone and little else, so he scraped the old sealant out of the frame, replaced the glass, put two screws in each side (for added support) and re-siliconed the glass in place.  After Princess Dragon Snack and I weeded, we added some chicken manure, watered it a bit and will patiently wait for a week or two before planting.  I can't wait to see seedling popping their heads out of the warm, moist earth!

Varnished Hive

Repaired Cold Frame

Even though the evenings are longer, I have been settling in to read a bit here and there.  Currently, I am making my way through "Starting Right With Bees".  It was published in the 40's and is chock full of great information.  Maid Elizabeth brought it home for me after a recent excursion to a local antique store.  I can say with some authority that it was worth every penny of the $2 asking price!

Light Evening Reading

In between all of the spring clean-up, I have been baking for my family (I know, a real surprise!).  Last night we feasted.  We partook of a decadent meal of grilled chicken breast and homemade fettuccine Alfredo accompanied by a  fresh loaf of Pugliese, a regional Italian bread.  Not a word was spoken as we ate, but the dinner table was far from silent.  Contented groans came from every corner!  That is nothing short of music to a cooks ear!

Please bear with me as I write when I get a chance.  If I'm not writing, you can be assured that I'm up to my elbows in dirt, or bees or building!  I'll keep you posted.


Pugliese

10 1/2 C bread flour
2 T salt
2 T yeast
1 tsp. sugar
4 C water, warm
1/2 C olive oil (Extra Virgin - the good green stuff!)

Mix together the water, sugar and yeast.  Let stand for 5 to 10 minutes or until it starts to become foamy (sponging).  Add 1/2 the flour and all of the salt and mix.  Add the olive oil (the better quality oil, the better the bread).  Continue to add flour until the dough is soft but not sticky and holds its shape.  Knead for 10 minutes or until it becomes very smooth and elastic.

Shape the dough into a ball and place it in an oiled bowl.  Cover with a dish towel and allow to rise at room temperature, away from drafts, until the dough has doubled in size, 1 to 3 hours.

Gently turn out the dough onto a greased baking sheet, without punching it down.  Gently pull out the sides of the dough, then tuck them underneath to make a neat, pillow-like round loaf.  Do this several times, but do not knead the dough, punch it down, or turn it over.

Cover the dough with a dish towel and let rise, away from drafts, until it has almost doubled in size, 1 to 1 1/2 hours.  During the last 15 minutes of rising, heat the oven to 450°.  Lightly dust the loaf with flour.  Bake the bread for 20 minutes at 450° then lower the oven temperature to 375° and bake for 25 to 35 minutes longer, or until the loaf is nicely browned and sounds hollow when tapped underneath.

Makes 1 LARGE loaf.

Ready for the Oven

Warm and Savory