A Bread, don’t you just love it.. Made a big old batch of fresh buttermilk farmer bread this morning.. so first off, snuck off just enough to make breakfast flat breads.

Then scrambled some fresh eggs, a little fresh bacon, some onion, pepper, a little old aged white chedder and we have a fresh breakfast wrap.. Sunday breakfasts, you just gotta go that extra bit..

Then did the first raise, made two loafs of bread, One med Pizza and one small pan of six cranberry buns and one of six cinnamon buns..and set them to the second rise..

This pizza was so simple but the flavor combo’s were perfect, thich crust, a tiny bit of my best olive oil, pulled roasted rabbit, with some of our homedried plum tomato halfs and a little fresh chedder with onion from St. Albert Cheese factory with a touch of sea salt on the edges to give that hint of a salty bite to that sweet buttermilk crust..

Cranberry/Ginger Pull Apart Buns, Take one peice of dried sugared ginger and dice very fine, lay in a row in the middle of dough and then sprinkle a handfull of cranberries or dried cherrys on.

Cinnamon buns, I know, I know momma, they are not sticky buns, but I am trying to watch those calories a little bit here..

So last but least, is this loaf

Now if you are wondering what the heck, that’s what I said, when I lifted the wool cover and saw this, I am unsure which purr-pot was the offender, but someone put a paw where it didn’t belong.. thankfully because it was covered, it was still fine to bake.. but it no longer looks like the perfect loaf above.. BAD Purrpot.. good thing it tastes the same 🙂

Here is your recipe as requested, This is as close as I can get cuz to tell the truth I winged it like normal..

• 1 and 1/2 cups warm water,
• Mixed with 4 Heaping Tablespoons of Dry Buttermilk Powder in a Quart Jar -shake till well mixed, then sit.
• Next 1/2 cup of warm water
• 2 tbsp of sugar
• 1 tbsp of bread yeast the old fashion kind
• Allow to proof, then shake the jar good again and add to the yeast mix.
• Add 1/4 cup good olive oil
• 1tsp of salt, Mix all togther.
• I used 3 an half green cups, so that should be 6 cups of all purpose flour, to make a very soft dough, think I might have used another 1/4 cup to get it right where I wanted it.. soft but no sticky for the kneeding..
• House is cool, so my rises were long, the first a couple hours, the second about the same.. you want it to double in size for however that takes in your heated warm houses the books generally say an hour but I use a bit yeast and like longer raising times, you get alot more flavor that way.

For the breakfast flatbreads, the dough was used just after the kneeding, so I pull over my small egg size peices and set the rest to rising, I let them rest for ten min before starting the first one.. use a bit of flour and a good rolling pin and just keep working that dough, if you think it won’t give anymore and only six by six across.. just let it rest a min and work again.. each egg size peice will roll out to the size to about a regular dinner plate. Cook in a dry cast Iron at med heat, it does not take long at all, keep warm if you want by covering your finished plate with a clean towel.

I did very lightly grease the pans with my home rendered lard and they were baked in glass bread pans, I wanted that all over golden color, the bread tops where rubbed with butter for that soft finish on them.

Baked in a 350 oven till golden and hollow on the bottom tap..