Dear MOTHER: June/July 2011

Enlarge Image Image Gallery Knowing how to make bread is one of the keys to self-sufficiency. MOTHER EARTH NEWS reader Diane, from Wisconsin, used our recipe for Crusty White Bread to meet her goal of learning how to “bake artisan breads.” PHOTO: JIM MACKENZIE

MOTHER’s Favorite Letter From Last Issue (April/May 2011):

Yum! Homemade Maple Syrup

My family was so happy to see the article in your new Real Food department (April/May 2011) about making maple syrup. Five years ago, we saw a demonstration of home maple syrup production and we’ve been making it ever since. This year, we produced 4 gallons of this delectable liquid gold. The process isn’t complicated, and with a few supplies and a little know-how, anyone can do it!

We have encouraged many people who have only a few trees to give it a try. For us, it has become an enjoyable family affair. It gives us an opportunity to get out early in the spring and clean up the limbs that have fallen on our 3 acres and use them as fuel to boil the sap down. When you taste that finished syrup, it’s worth all the time and effort. I can’t wait to try the maple butter recipe in the article.

Sandra Consbruck
Green, Ohio

Sandra, thanks for writing. We’re sending you some MOTHER EARTH NEWS coffee to accent your maple syrup breakfasts. — MOTHER 

Free-Form Artisan Bread

I retired four and a half years ago and created a “to-do” list as part of my preparations. On that list I included “bake artisan breads.” Until my December 2010/January 2011 issue of MOTHER EARTH NEWS arrived, I hadn’t made a step toward accomplishing that goal. I was so pleased to learn from your article that I could eliminate the kneading step in bread-making.

I immediately made a loaf of William Rubel’s Crusty White Bread (Homemade Bread: Truly Easy and Delicious) with every intention of following the recipe, but I had to start “making it my own,” as Rubel recommended. I substituted 1 cup of whole-wheat flour and added cheddar cheese cubes and bacon bits before the last rising. It turned out great, so I made a second loaf with sun-dried tomatoes, mozzarella cheese, mini pepperoni and Italian seasoning. My third loaf was filled with feta cheese, black olives and Greek seasoning. I made all of these in one week and am planning my next loaf with onion, broccoli pieces, and cheddar cubes. I’m definitely a convert to this technique. I seldom use recipes for any of my cooking, so this concept went right along with my idea of customizing. I think I’m about ready to just pour flour in the bowl and wing it from there.