And these recipes taste even better if you have raised the chickens that contributed the eggs and donated their lives to these dishes :)
(The nasty rooster that was harmed for today's food was warned on several occasions to stop attacking Maddy. Obviously he did not listen.)
- 2 (.25 ounce) packages of active dry yeast
- 2 1/2 cups warm water
- 1 tsp brown sugar
- 2 tsp salt
- 2 tbsp vegetable oil
- 3 cups all purpose flour
- 4 cups whole wheat flour
- 1 tsp cornmeal
- 1 egg white
- 1 tbsp water
- In a large bowl dissolve yeast and brown sugar in the warm water. Let stand until frothy (usually about 10 minutes).
- Add salt, oil, and the 4 cups of whole wheat flour to the yeast mixture. Mix well. Add the all purpose flour 1/2 cup at a time mixing well.
- When the dough is well mixed, place it on a lightly floured surface and knead the dough until it is smooth.
- Place the dough in an oiled bowl, turn to lightly coat in oil. Cover the bowl with a damp cloth and allow to rise until doubled (usually about 40 minutes).
- Punch down dough and divide into 8 equal pieces, kneading and forming into a ball shape. Place the loaves on a lightly greased cookie sheet that has been dusted with cormeal.
- Allow to rise until doubled (~30 minutes).
- Preheat oven to 400 degrees. Make egg wash by beating the egg white with the tablespoon of water.
- Brush each loaf with egg wash. Bake in oven for 10 minutes.
- Remove from oven and brush remaining egg wash on each loaf. Return to oven and bake an additional 10-15 minutes until brown.
- Remove from oven and cool on a wire rack. When you are ready to serve cut a 1/2 inch piece off the top, scoop out the insides, and fill with a hot soup.
Chicken & Dumplings:
- 1 (2 to 3 lb) whole chicken
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 2-5 cloves of garlic, chopped
- 1 tsp baking powder
- 2 cups all purpose flour
- 1 egg
- Any seasonings you would like
- In a large stockpot cover the chicken and vegetables with salter water and simmer until cooked all the way through.
- When tender removed chicken from pot and cool. Once cool add pieces of chicken back to the broth.
- To make dumplings: Sift 2 cups of flour and baking powder into a large bowl. Pour in 1 cup of the chicken broth. Use a fork to mix well. Add a whole egg and continue to mix with fork.
- Once totally mixed place the dough on a lightly floured surface and knead until smooth.
- Seperate the dough into 4 or 5 parts and roll into a thin strip. Cut the strips into 2 inch pieces.
- Bring chicken broth to a boil and drop dumplings in (be careful you do not want boiling broth to splash on you). Simmer 10-15 minutes and serve hot.