
Today's post is about baking, which I've been doing a lot of lately. You're probably wondering what the title and this photo of my Rosemary plant have to do with baking.
Well, recently I've enjoyed gourmet food from two wonderful places,
Lil Treats, and
Sacred Sweets, and both had herbs added to their desserts, which gave an extra dimension to the flavor. I really loved the vanilla thyme loaf. I've been baking recently, and experimenting with cookie recipes, so I decided to try adding rosemary to cookies, since I have a rosemary plant. (Thanks to a lovely friend!) I made chocolate chip oatmeal cookies, and added some fresh rosemary as a garnish (before baking). I used a cookie recipe from the 1964 edition of
Joy of Cooking that my brother found for me one Christmas. (Which is a literary delight in and of itself, in the section on canning it says, "the pleasure of serving the fruits of your labor comparable only to a clear conscience or a very becoming hat.")
I thought the rosemary-chocolate-chip-oatmeal cookies turned out very well, and really liked the flavor combination.

I also made some bread the other day, which I haven't done in a long time. It didn't take too long, and is the hearty, dense kind of whole wheat bread that I prefer. Here's the recipe, one that my great-great-grandmother reportedly used. Here's the recipe.
Stella's favorite bread:
Into 3 C warm milk (can use 1/2 water) put
2 T honey, brown sugar or molasses
Add 1 T butter
1 package yeast
1 T salt
Add 6 or 7 C fine ground whole wheat flour.
Just enough so that dough does not stick to the
sides of the bowl. Do not make too stiff.
Knead 10 min. or more
Shape into loaves, put in greased pans, half full.
Cover and let rise in a warm place (80*F) until almost
doubled in size.
Bake at 375*F for 40min-1hr (depending on size of loaf)
A cup of wheat germ can be substituted for flour.
Makes 2 loaves.