0

Rudbeckia


2

Milk Creek Mountains


3

Pond


4

Fall Horses


5

Blue Flax


Your Kitchen Friends
Our guests often ask for recipes from the Latigo Ranch kitchen.  We plan to post a new recipe here regularly. 

Lisa searches for recipe ideas and often finds new recipes to try, and if we like them, Randy experiments to figure out how to make them work when preparing them for 30+ guests.  Sometimes what we end up with is quite different from the original  and other times we make little change.  

Since most of you don't live at 9,000 ft. above sea level like we do, we have adjusted the recipes for baked goods for low altitude.  If you do need to correct for higher altitudes, please feel free to email us for suggestions.

Enjoy your cooking, eating, and friendship around the table.

Randy & Lisa George

Recipe of the Week

Rustic Spanish Bread (Ban Rustico Espanol)

Thursday, December 05, 2013

1.25 lbs unbleached white flour0.65 oz yeast
8 oz warm water
2 ½ t salt
4 oz additional warm water
2 T egg whites

Let yeast proof in warm water.  Add flour and salt to the bowl.  Mix until all flour is absorbed, adding remaining water as needed.  The dough should have a smooth texture as it forms into a ball.

Preheat oven to 375.

Place in a greased bowl, cover the bowl with a wet dish towel and place in a warm spot for 30 minutes.  Turn out onto a floured counter, knead until dough has a consistent texture.  Divide into 3 pieces.  Form into rounds or oblong shapes.  Place on baking sheet, let rise for 15 min.  Cut slits in tops of loaves just before baking.

Bake at 375 for 10 min.  Remove and brush with beaten egg whites.  Return to oven and bake another 15-20 minutes.

Allow to cool on racks before slicing.

 

This recipe brought to you by your kitchen friends at the Latigo dude and guest ranch.