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Just-baked loaf of white bread, Balthazar Bakery, Englewood
What could be better than just-baked bread on a snowy winter day?

Bread Starter

INGREDIENTS
1/4 tsp. active dry yeast
1 cup warm water
2 cups unbleached all-purpose flour

PROCEDURE
1 Stir the yeast into the warm water in a medium-size bowl. Set it aside until foamy, 5 minutes.
2 Then add the flour, mixing with your hands until all the flour is incorporated. Cover the bowl loosely with plastic wrap and set it aside in a warm place overnight.

White Toasting Loaf

INGREDIENTS
2 tsp. active dry yeast
1 cup warm water
1 tbsp. salt
3 tbsp. vegetable oil
2 tbsp. sugar
4 cups unbleached all-purpose flour, or more as needed
Yellow cornmeal for the baking sheet

PROCEDURE
1 Stir the yeast into the warm water in a large bowl and set it aside until foamy, 5 minutes. Then add the bread starter (from previous recipe) and stir to dissolve. Add the salt, 2 tablespoons of the vegetable oil, and the sugar; mix well.
2 Gradually add the all-purpose flour, mixing it with your hands until a stiff dough is formed. Turn the dough out onto a lightly floured work surface, and knead until it is smooth and elastic, about 10 minutes, adding additional flour as necessary.
3 Generously grease a large bowl with the 1 remaining tablespoon of vegetable oil. Scrape the dough into a ball and add it to the bowl. Roll the dough around to coat. Cover the bowl loosely with plastic wrap and set it aside in a warm place until the dough has doubled in volume, about an hour.
4 Turn the dough onto a work surface and divide it in half. Shape each half into an elongated loaf, about 8 inches long, pushing the dough away from you and tapering the ends. Sprinkle a large baking sheet with the cornmeal. Place the two loaves on the sheet and cover loosely with plastic wrap. Set aside in a warm place until the loaves have doubled in volume, about 30 minutes.
5 Preheat the oven to 425 degrees. Fifteen minutes before baking time, fill an 8-inch square baking pan with boiling water and place it on the bottom oven rack to create steam.
6 Using a razor blade or a small sharp knife, slash the loaves diagonally, about 1/4-inch deep, in four places. Bake the loaves in the center of the oven until a deep golden brown, 40 minutes (cover the loaves with aluminum foil if they are browning too quickly). When they are done, the loaves will sound hollow when tapped on the bottom. Cool the loaves on a wire rack.
Yield: 2 loaves.

Tips
You don’t always have to use a loaf pan for baking bread. A round, 1 1/2-quart casserole or soufflé dish can be substituted for an 8 x 4-inch loaf pan; a 2-quart dish can replace a 9 x 5-inch loaf pan.

Heat kills yeast, so make sure the water used to dissolve it does not exceed 110?. If the water is lukewarm to the touch, that is about right.

When preparing to mix dough for yeasted breads, pre-warm the mixing bowl and have all dry ingredients at room temperature.

Kneading the dough produces gluten, which gives the bread its fine texture. You will know the bread has been kneaded enough when it is soft, elastic and springs back when you touch it.

Let your bread rise in a warm, draft-free area. A gas oven with a pilot light is perfect. If you don’t have a gas oven, a bowl of hot tap water placed in the bottom of the oven also works.

Baking breads at lower temperatures creates thicker, chewier crusts; higher temperatures give thinner, crisper crusts.

To allow for oven discrepancies and weather variations, check bread 10 to 15 minutes before the end of the recipe’s designated baking time.

To double check that a loaf that looks done is really done, it’s best to give it a light tap on the bottom with your finger. If it sounds hollow, the bread is cooked through. If your bread is in a loaf pan, turn it partially out onto a kitchen towel to give it a tap. If it still sounds too solid, return it to the oven for a bit more time.

Cool bread completely, sitting right side up on a rack, before cutting or wrapping for storage. Any residual warmth will cause moisture to condense on the inside of the wrapping.

Fresh start
A kitchen gets a new look and preserves the charm of its historic past. To complete the final phase of a Basking Ridge home’s transformation, the homeowners turned to TrueLeaf Kitchens to design and renovate their kitchen, butler’s pantry, and adjacent casual dining space. The kitchen was relocated to an adjacent sitting room where an old fireplace served as the inspiration for a key design element of the new kitchen. Rustic natural stone was laid over the old painted brick to create a chimney-style hearth that conceals the stove vent hood and pays tribute to the historic quality of the home.

Your country house: the secrets to indoor winter gardening
Just like outdoor gardens, indoor gardens come in many shapes and sizes, from potted plant gardens that adorn a windowsill all year round, to pots of veggies you start from seedlings in late winter for planting outside in the spring. Keep potted houseplants looking bright and happy all season long with these simple expert tips.

Art lovers' day trips
It’s that time of year again when the cold, dismal weather, leafless trees and chilly winds can leave even the most creative soul uninspired. But the countryside is full of day trips perfect for art afficionados ready to get the creative juices flowing again. It’s the perfect time to escape from the blustery outside into spaces full of inspiring works that will renew your spirit and warm your soul.

History lovers' tour of Morris County
Driving through Morris County today with it’s hustle and bustle, it is easy to forget that the area is a history lover’s paradise. It was an integral part of the Revolutionary War, and has been home to countless men and women that have shaped not only the towns they lived in, but the country as well. Here, four sites that should not be missed and are best for visiting in the winter months.

Outdoor lovers’ wonderland
Truth be told, most New Jerseyans think in order to ski the trails, they need to head to the mountains of New England. The reality is that this means a four — or more — hour car ride. Not to mention the cost of a hotel. What they don’t realize is the New Jersey Skylands is right around the corner.

New Jersey Flower Show highlights fabulous display garden
Expect rivers of color and fragrance in beautiful display gardens, sit in on seminars and shop until you drop in the Great Garden Marketplace at the New Jersey Flower & Garden Show held at New Jersey Convention Center in Edison, February 16 through 19.
The event attracts over 25,000 flower and garden enthusiasts annually, highlighting fabulous display gardens, a Standard Flower Show presented by the Garden Club of New Jersey, the Garden Marketplace, top-quality seminars and more. On the show floor, visitors can see how New Jersey’s top companies handle typical backyard design problems. Guests can also talk to a professional at the show and get spring projects scheduled early, before demand peaks. Check out the wildly popular Container Challenge for the 2012 NJ Flower Show. The Container Challenge will be a lively competition inspired by the popular Iron Chef cooking face-offs. Plant materials and garden accessories will be offered for sale from selected gardens on Sunday from 5 to 6 p.m. Call (800) 332-3976 or visit macevents.com for additional information.

Winter festival
The town of Lambertville will celebrate all things winter with its annual Winter Festival. The event begins on January 14 with the Fire and Ice Ball, an evening of live entertainment, dancing, and food and drink from local restaurants.The festival itself will be held from January 21 to 29 and will feature activities for the entire family including concerts, children’s theatre, storytime, arts & crafts, a chili cook off and ice sculptures. The Inn at Lambertville Station will host the Taste of Winter Feast with samples of food and wine from some of the town’s finest restaurants on January 26 from 7 to 9 p.m.
On January 28, the festival parade will take place at 12 p.m. and will be filled with music, floats, dancers, jugglers, community groups all contributing to the lively atmosphere. Call (215) 862-5067 or visit www.winterfestival.net for additional information or to purchase tickets.

For more winter events, pick up the current issue of New Jersey Countryside Magazine, available now at bookstores, on newsstands and by subscription. Click here to get one free bonus issue and save more than 80% on a subscription.

New Year, new wines, New Jersey
With the arrival of the new year, why not resolve to explore the world of New Jersey wines. Yes, New Jersey wines! The state has a very active and successful viticulture with more than 35 wineries, producing an excellent range of wines, from Brut sparkling vintages to sweet fruit dessert wines. Many of the products of New Jersey wineries have garnered medals in various competitions year after year. These wineries are constantly producing new wines. We spotlight three vineyards that have consistently been recognized for their excellence. And we are focus on the newer wines they are producing, each unique and successful. Above, retired wine barrels in the snow at Villa Milagro Vineyards in Finnesville.

Comfort food classic: tomato soup
A childhood favorite gets a grown up spin.

Tasty Tomato Soup with Thyme Croutons

INGREDIENTS
2 (28 oz.) cans San Marzano or other high-quality canned tomatoes in purée*
3 tbsp. extra virgin olive oil
1 small onion
1 small carrot
1 celery rib
3 thyme sprigs
1 bay leaf
2 cups vegetable broth
Pinch sugar
Salt and freshly ground black pepper
½ cup heavy cream

For the croutons:
4 (3/4-inch) slices crusty bread
¼ cup extra virgin olive oil
¼ cup thyme, chopped
Salt and pepper to taste

PROCEDURE
1 Pour the canned tomatoes and purée into a 5-quart slow cooker that is set on high. If using whole tomatoes, break them up with the back of a wooden spoon. Cover. (Or, pour into a 5-quart Dutch oven. Cover and place over medium-high heat.)
2 While tomatoes heat, finely chop onion, carrot and celery in a food processor.
3 Heat olive oil in a 2-quart saucepan over medium-high heat. When hot, add onion, carrot, celery, thyme and bay leaf. Lower heat to moderate and cook, stirring occasionally until softened, about 8 minutes.
4 Add to the slow cooker or Dutch oven, along with the pan juices, the vegetable broth and the sugar. Season with salt and pepper to taste. Stir to combine well. Cover the slow cooker and cook for 1 hour on high. Turn down heat to low and continue cooking, stirring occasionally, for 4 hours. (If cooking in a Dutch oven, simmer covered over moderately low heat for about 20 minutes, reduce heat to low, and simmer gently for 1 hour, stirring occasionally and adding more broth if needed.)
5 Meanwhile, remove crusts from bread and cut into cubes. Toss in a large bowl with the ¼ cup olive oil, thyme, and salt and pepper to taste.
6 Spread bread cubes on a baking sheet and toast in a preheated 350° oven for about 10 minutes, turning once so they are golden and crisp on both sides.
7 Let croutons cool before covering. Set aside until ready to use. (Note: these can be made up to two days ahead of time.)
8 Using a slotted spoon, transfer the solids from the soup to the food processor. Remove and discard the thyme and the bay leaf.
9 Process the vegetables with the heavy cream until smooth. Return the purée to the slow cooker or Dutch oven; stir well. Alternatively, process the soup solids without the heavy cream, but add a teaspoon or two to the center of individual bowls when serving.
10 Turn heat setting to high in the slow cooker and allow soup to heat thoroughly, about 10 minutes. (In the Dutch oven, turn heat to medium, and allow soup to heat through, just a few minutes.)
11 Ladle soup into bowls. Just before serving add a few croutons to bowls. Serve the remaining croutons on the side.
* Note: either whole or diced tomatoes can be used, just be sure they are in purée because the purée is important for the texture as well as the taste of the soup. Some varieties packed with basil, work well in this recipe.
Yield: about 6 to 8 servings.

For more recipes and recommendations, pick up the current issue of New Jersey Countryside Magazine, available now at bookstores, on newsstands and by subscription. Click here to get one free bonus issue and save more than 80% on a subscription.

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