We are slowly inching towards spring. The big snow from the one historic blizzard that made up for all the snow that had not fallen this winter before slowly disappears under the spring rain. The arctic winds still occasionally hold a grip on the landscape and us, but the stores are in full-fledged summer mode: patio furniture, bikinis and flower pots for sale. The spring is dragged out here in Maine, with warm temperatures, the first tulips, and some green in the trees not before May. Until then I am jealous of everyone living South posting pictures from runs in the sunshine, or wearing regular shoes.
The other day I made a Dark Rye bread mix from King Arthur Flour. I poured the mix into the bowl of a stand mixer with the kneading hook attached, mixed the dry ingredients with the yeast, and added the water and a dash of olive oil, and let the machine do the work. It came together in no time, and I padded down the loaf in a little bread basket to rise. It would only rise when I placed it next to the woodstove oven, where it was cozy warm, not Maine winter kitchen cold. I flipped it on a sheet, and baked for 45min. Rye bread perfection. (The mixes are not expensive and 20% off this week. That made $3.96 for a loaf of rye bread).