A Child's Seasonal Treasury
REVISED EDITION
A beautiful collection of poems, songs, finger games, crafts, and recipes.
Written by Betty Jones.

This summer I was treated to a lovely teatime visit with the author Betty Jones. She shared the news of the pending 'birth' of her revised edition, “A Child's Seasonal Treasury”.

I am happy to announce the 'birth' has happened.

Anyone interested can purchase it at www.lulu.com. At the time of this writing they are 25% off the MSRP.
There will be two options; a black and white copy and a full colour.

Betty will be coming to the mainland in Sept. for book signings.
You will be able to find her during Sept at:
Rudolph Steiner College in Sacramento Sept. (to be added soon)

Take time to visit her web site as well: www.betty jones.com
See what she is offering in this new addition, check out her resource links and read her bio.

Although it is hard to believe she can improve on such a gem, she showed me her rough draft and it is filled with more of her own writing and illustrations, more recipes and hands-on activities, nature-based within the seasons and elemental beings bringing joy in learning the "3 R's" for the young child: RHYTHM, RHYME & ROMP! read more...

Bake for Fun with your Family
This is the perfect time to share baking traditions and family recipes with your family.

Hearth Bread
This recipe, also known as "The Easiest Loaf of Bread You'll Ever Bake," appears on the back of some of the King Arthur Flour bags.

Ingredients:
• 1 tablespoon (1 packet) active dry yeast
• 1 tablespoon sugar
• 1 tablespoon salt
• 2 cups warm water (not over 110°F)
• 5 1/2 to 6 cups King Arthur Unbleached All-Purpose Flour Cornmeal
• Boiling water

Preparation:
Mix It:
• Mix together the first four ingredients.
• Let this stand until the yeast, sugar and salt are dissolved.
• Gradually add the flour to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl.
• Turn the dough out onto a floured surface to knead.
(This may be a little messy, but don't give up!)

Knead It:
• Fold the far edge of the dough back over on itself towards you.
• Press into the dough with the heels of your hands and push away.
• After each push, rotate the dough 90 degrees.
• Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking.
• Let the dough rest while you scrape out and grease the mixing bowl.
• Knead the dough again for 2 to 3 minutes.

Let It Rise:
• Return the dough to the bowl and turn it over once to grease the top.
• Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours.

Shape It:
• Punch down the dough with your fist and briefly knead out any air bubbles.
• Cut the dough in half and shape into two Italian- or French-style loaves.
• Place the loaves on a cookie sheet generously sprinkled with cornmeal.
• Let the loaves rest for 5 minutes.

Bake It:
• Lightly slash the tops of the loaves 3 or more times diagonally and brush them with cold water.
• Place on rack in a cold oven with a roasting pan full of boiling water on the oven bottom.
• Bake at 400°F for 35 to 45 minutes, until the crust is golden brown and sounds hollow to the touch.

* For a lighter, crustier bread let your shaped loaves rise for 45 minutes.
*Preheat the oven and roasting pan with water to 500°F for 15 minutes.
* Mist or lightly brush the loaves with cold water, place in the oven and bake for 10 minutes.
*Lower the temperature to 400°F and bake for 10 more minutes.

Remove from the oven, let cool and devour

For heartier, more nutritious bread, substitute 2 cups of King Arthur Stone Ground Whole Wheat Flour for 2 cups of King Arthur Unbleached All-Purpose Flour.

Provided by King Arthur Flour

This recipe was found at the Homebaking Association Website
Click on link to go to their site for more information and recipes on baking.

Click here to find this recipe and others in a PDF file format

Have fun!