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Fresh-bread-on-a-woodstove

My family and I greatly enjoy our winters in Idaho. It gets snowy and cold, but the snow stays around and the cold is a crisp cold — not a bone-chilling cold with heavy humidity, like we were used to when we lived on the East Coast. We look forward to the snowshoe hikes, the warmth and coziness of the fire, and the benefits of cooking on a wood stove all winter long. To me there is nothing that says home more than the comforts of a warm house ridden with the sumptuous scents of good home-cooking and bread baking.

 

When I think of comfort foods, steaming fresh bread comes to mind — with homemade butter and maybe a touch of fresh honey, jelly, or jam. I love using my wood stove for our meals, breads, and baked goods. We are very frugal here in the wilderness, so when I can utilize a free resource instead of one I have to pay for, it only seems right.

 

What Can You Cook on a Wood Stove?

If you are not used to cooking on a wood stove, it really isn’t that hard at all! Not to mention, it will provide tastier meals than you can imagine. I enjoy placing a roast on my wood stove in the early morning, and letting it simmer until late afternoon or early evening. The roast is beyond tender and the house smells wonderful all day. I have been told already that my husband and boys can smell it outside and it drives them nuts while they are working. The key thing is to check it regularly to be certain that there is still broth in the Dutch oven. The broth or natural juices created by the roast will also make a wonderful soup base for later in the week.

So today, I’m sharing two Boule recipes over at GNOWFGLINS.

VISIT GNOWFGLINS TO VIEW THE RECIPES