Yeah, it's that cold, Gray and cold.
I have 2 cups of milk scalding for bread. Actually cooling with 1/2 cup of sugar, 1/2 cup of shortening and 2T of salt. When this cools to room temperature, I will add it to 4 cups of sifted unbleached flour and 2 cups of whole wheat flour and 1/4c warm water with 3 packets of active yeast. Kneed until smooth and elastic, cover with a clean damp dishtowel and place in oven to rise for 90 minutes. Punch down, and recover, and let it sit to rise for another 90 minutes. work into loaves and let rise another 90 minutes or until double and bake at 350* for 20 minutes or unto the loaves sound hollow.
To go with the bread, I am thinking Clam chowder New England style.
I start with 2 cups of diced potatoes, 1 cup of thinly sliced celery, and 1 small onion thinly sliced. I add one bottle of clam juice and the juice of 2 cans of chopped clams and enough water to cover the vegetables if needed. Simmer for 15 minutes to cook. Meanwhile, I melt a stick of butter in a soup pot, add 1/2 cup of flour to make a roux, let that cook for a few minutes and add 2 quarts of half and half and make a white sauce. I let that simmer until it became thick enough to coat a spoon and add the vegetables with broth to the white sauce. let simmer until it thickens up again and add the chopped clams. Serve hot with the warm bread and lots of butter and Jam.
Yep, that is what is for dinner tonight!