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| From blog |
The fever is beginning to take over. It’s getting worse day by day, especially when the weather reports are bleak. More snow. Cold inversion days. Spring fever is gradually increasing in my soul and heart. I want sun, I want to dig in the dirt, and I want green. Green leaves, green grass, and gardening stores stocking the first of the spring plants. I want to get back in the garden and cut my own herbs, my own flowers, and pick my own fruits and vegetables.
The remainder of last autumn’s leaves are piled in the corners of the garden, the brown leaves of the rose bushes are so depressingly dried and forlorn, the barren fruit trees cry out for spring blossoms, and now, more snow is in the forecast. Grrrr.
My one of my favorite days in February is seeing the first little green pokes of daffodils budding through the dirt. It will be any day now. I know it. And then the little white snowbells. They are so cute and delicate. And then the crocus, jonquils,
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| From blog |
daffodils, tulips and hyacinths.
I am getting ahead of myself. I just want a little more sun, a little more daylight, and then…the gardening fever will take over and become obsessive. Soon.
But in the meantime, keep the chill away with this Meyer Lemon Thyme Bread. It integrates two spring-time ingredients. Meyer lemons and thyme. And warm bread from the oven any month of the year, slathered with honey butter is just about the most perfect way to celebrate the season - whether winter or spring.
Meyer Lemon Thyme Bread
2 cups bread flour
1 tablespoon active dry yeast or 1 pkg. dry yeast
2½ teaspoon kosher salt
1 teaspoon sugar
2 tablespoons fresh thyme leaves
2 tablespoons olive oil
2 tablespoons Meyer lemon juice
Zest from one Meyer lemon
1¾ cups warm water
4 cups bread flour
Egg wash: 1 egg beaten with 1 tablespoon cream
Add the 2 cups flour, yeast, sugar, salt, thyme leaves, olive oil, lemon juice, lemon zest and warm water in a mixer bowl with a hook. Mix well. Add more flour to make a soft dough (NOT STIFF). Put dough in a covered bowl and let rise until doubled in bulk. Punch down, turn onto a floured board and shape as desired, a large ball or a long oval. Place on a baking sheet lined with parchment or Silpat. For a shinny crust brush with egg wash just before baking.
Bake in a 400o oven for 20 to 25 min. or until internal temperature is 195o. Cool slightly before slicing and serving with honey butter or homemade jam. Or marmalade. Or just eat as is. Makes one large loaf.
