Good day! How is everyone? Did you have a nice weekend?
We spent much of the weekend doing yard work to prep for planting our gardens. We won’t plant for a couple of moreweeks but the sun was out and we could not resist being outdoors!
If you recall we made mozzarella a while back and the kit we received also can make ricotta. I think ricotta is the bee’s knees. It is SO yummy and I love to add it to most anything. Homemade ricotta blew me away. It tasted like warm happiness with a hint of love. It is SO good!
Thoughts on making mozzarella vs ricotta:
- Ricotta did not require as much attention
- It was difficult to not scorch the bottom of the pan for ricotta
- Both tasted incredible and infinitely better than store bought
But what to eat with it?!
Bread is always a good answer 
My mom made bread when I was growing up and it always tasted divine. She even made the communion bread for church! I love this bread because it was the first wheat free bread I ever made that tasted like bread.
Rosemary Boule- adapted from French Boule and Shauna’s recipe
Ingredients:
200 G Sorghum Flour
200 G Almond Flour
25 G Arrowroot
25 G Cornstarch
1 TBS Xantham Gum
1 dash salt
250 G Warm Water
7 G yeast
2 eggs, room temperature
1 TBS Local Honey
1 TBS Fresh Rosemary
Directions:
In a large bowl measure out your flours using a kitchen scale. (I recommend getting one, it makes baking much more pleasant).
Combine flours and Xantham Gum and whisk until blended.
Add salt, yeast, eggs, honey, rosemary and water. Mix well.
Cover dough with a damp towel and allow to rest for at least 2 hours.
The dough will not rise as much as a glutinous dough so do not fear!
Form into a ball and allow to sit for anywhere to 30 minutes to a couple of hours. I prefer my bread yeasty and it tastes awesome when I leave the dough to rise for longer periods of time.
Preheat oven to 450F and place baking stone (if you are using) in the oven to warm.
Once the dough has rested place on baking stone and bake for 30-35 minutes.
That’s it! Warm, rustic bread made with love.
I also made homemade Strawberry Jam using Brittany’s recipe. I followed it to a T and it came out quite yummy. I had made jam once before but all the sugar made me rather sick. For this one I only added 1/2 TBS of Maple Syrup. The jam is tart but you can add more sweetener to your liking.
