The Country Loaf
As the beauty of the Autumn season envelops us, we are gifted with nature’s bounty, and an opportunity to share with those we love.
On a personal level, Peter & I have so much to be grateful for. We are truly thankful for our Sharyn’s Pantry family, Gary & Sharyn Thompson, and the truly skilled local artisans who fill the shelves with their creations in our community grocery store.
Together, through our small acts of philanthropy, we are building the world we want and one that will serve our children in the future.
At Sharyn’s Pantry, after forty-two hours of painting with a dear friend of ours, and some ongoing organisation, we welcome our customers to a space filled with local, healthy, and practical items. We steadfastly honour the food and the work accomplished in order to produce it.
To date, approximately thirty-five local businesses have partnered with us and the list continues to grow. We are thrilled with all the relationships that have been forged through this venture, and we happily showcase the products created locally, produced by artisans who are truly passionate about their craft.
As I always say, “We are here to help each other; otherwise, what is the point?”
The sense of appreciation that we feel and that has been extended to us is immeasurable. We were customers at Sharyn’s Pantry before we became owners and we, like all of you, recognised the value in trusting local, caring individuals to source quality food, herbs, spices, and products worthy of serving to our families. For example, the herbs and spices at Sharyn’s Pantry are one hundred percent pure, no fillers, and they are non- irradiated.
One of the recipes that I am most grateful for is my Country Loaf. This humble Country Loaf, with its four basic ingredients, is made by my cousin’s children as a part of their homeschool program, and it is the most requested staple that is sent home with our adult children when they leave after visiting.
Remember that your creative twists may be added too! I’ve added minced garlic and rosemary to the dough, and as I write, I’m contemplating two combinations – walnut-apricot and a cranberry-ginger. Ideas, ideas!!
We are so grateful for all of you, and we hope that you and your family gather round to share the abundance of this Thanksgiving season. May this amazing little Country Loaf bring your family as much joy as it has ours over the years! Happy Thanksgiving Everyone!
From our hearts to yours, Roxanne
THE COUNTRY LOAF
- 3 c. flour ¼ tsp dry active yeast
- 1-1/2 tsp sea salt
- 1-1/2 c. warm water (from the tap and up to 2c is fine)
DIRECTIONS 1) Place the ingredients in a bowl and stir them together with a spatula. 2) Set the bowl aside for 12-18 hours. Cover it with a lid or a plate. (Photo #1) 3) When you are ready to bake, set the oven temperature to 425 degrees Fahrenheit and put your empty casserole dish with lid into the oven. Once the oven is preheated, take the dish out and grease the inside with either butter or olive oil. Place the dough into the greased casserole dish and put the lid on. 4) Bake your Country Loaf for 30 minutes with the lid on and then remove the lid and continue baking for 15 more minutes. 5) Remove it from the oven and allow it to cool slightly. Slice and savour!
