BREAD AND JAM: A GREAT WAY TO RE-CONNECT TO FOOD ROOTS

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Bread Recipe (single recipe, you can double with good results)

In a large warm bowl, in a warm room free from drafts, measure accurately, and

MIX

2 1/2 cups of white flour
2 Tbsp. instant yeast (Fast Rising or Fermapan brand name)
1/4 cup white sugar
Set this aside once it is stirred together

MIX

1/4 cup, plus 1 Tbsp. margarine or butter (melt and cool to room temperature)
2 medium eggs

To the margarine/butter and eggs add:
2 cups WARM water

POUR the wet ingredient bowl into the flour/yeast mixing bowl. Mix well. Stir until the mixture is ‘elastic’.

ADD another 2 1/2 cups of flour. Mix well. You may have to use your hand.

When it works into a smooth ball, place in a large oiled bowl (three times the size of the dough ball). Cover with oiled waxed paper. Put in warm oven to rise for 30 minutes.

After 30 minutes, gently ‘stir’ down dough, then form into buns, or loaves. Place in oiled pans, cover with oiled wax paper, let stand in warm oven for 20 minutes.

Take out of oven. Pre-heat oven to 400 degrees F. Remove wax paper, bake for 15-20 minutes.

If you would like, you can add raisins, candied peel, etc. between steps 4 and 5.

You do NOT need to knead this bread dough. If you use whole wheat you will have to adjust your yeast according to your experience.

Happy Half Hour Rhubarb Jam

1. In a large saucepan mix the following ingredients and boil for 15 minutes:

5 cups of diced rhubarb
4 cups sugar
juice drained from the canned pineapple

2. Add:

398 ml crushed, drained, canned pineapple
1 package (85g) strawberry jam

3. Bring all of the ingredients to a good rolling boil, stirring regularly

4. Ladle into jars.

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