English Muffin Batter Bread
A purely mix-it-slap-in-the-pan-bake-and-eat-it loaf. It's yeasty, coarse-textured and makes great toast.
5 1/2 to 6 cups unbleached all-purpose flour
2 tablespoons active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
. Combine 3 cups of the flour, yeast, sugar, salt and soda. Heat milk and water until very warm, 120°F to 130°F. Pour liquids into dry mixture, and beat well. Mix in enough of the remaining flour to make a stiff dough. .
Grease two 8 1/2 x 4 1/2-inch bread pans , and sprinkle them with cornmeal. Spoon the dough into the pans. Sprinkle additional cornmeal on top of the loaves. Cover and let rise in a warm place for 45 minutes.
Bake at 400°F for 25 minutes. Remove loaves from pans and cool on a wire rack. Makes 2 loaves, 14 slices each..
|Foliage Driving Tour-Fall is a fantastic time to get in your car, truck, SUV or motorcycle and tour the scenic roads and by-ways. Fall foliage drives are more than an Autumn past-time they are a passion for many Vermonters.
Vermont Fall Foliage Slideshow 2008
"Bear Market" Buck Hollow Special
Foliage is sadly over for another year but it was particularly spectacular this year due to the colder, wetter end of summer weather. We have however prepared a
Foliage Slideshow for those of you who were not able to be with us.
This slideshow is dedicated to Sherli and to all our furry family
we've lost along the way.
This year the holiday rush is accompanied by uncertain economic times, which most analysts agree will induce restraint in retail shopping. At the inn we understand that and perhaps we can help a little.
How about spending a couple days at the inn during December to ease
the tension and also do a little Vermont shopping (Our crafts,
specialty foods and Vermont made products are simply a cut above).
Why not purchase unique and inexpensive Christmas gifts at one
of our many local Craft Shows (see Calendar below for details).
We'll help ease the financial cost by providing one of Jacquie's wonderful home made pizzas and her home made maple ice cream for desert. AND, in case that wasn't enough of an inducement, (sound like one of those awful infomercials ?) we'll also waive our pet fee. All you need to do is to stay two nights between December 1 and December 22 and let us know which night you want your pizza. Hope to see you then.
NICE WHILE IT LASTED
For many years, the imbalance of the Canadian dollar
versus the U.S. dollar, discouraged Canadians from traveling to the
U.S. in general and our Inn in particular. To encourage them (and
help us) we offered a plan of accepting the Canadian dollar at par
for the six months between November 1 and April 30. When the
currencies reach parity our program was no longer needed. Now, once
again there is approximately a 25% difference so the program is now
back in effect. The only restriction is that payment needs to be
made in either cash or a check payable in U.S. funds. C'mon down EH
Brad & Jacquie
Events November 2008
Nov. 20, 21, 22 & 23
Hand Crafters Holiday Craft Show*
Sheraton Conference Center, South Burlington, VT
Nov. 20 - Noon - 8 p.m.
Nov. 21 - 10 a.m. - 8 p.m.
Nov. 22 - 10 a.m. - 5 p.m.
Nov. 23 - 10 a.m. - 5 p.m
Oct. 11 - Nov. 30
Autumn in Vermont Art Show
Stowe - 802-253-9653, 802-253-9653
A celebration of the Vermont autumn landscape & foliage Free
Hooked in the Mountains XIII
Hooking Exhibit and Workshops
Nov 08, 2008 - Nov 16, 2008
10 am - 5 pm
A Kaleidoscope of Quilts
Champlain Valley Quilters' Guild 26th Annual Quilt Show at the historic
Shelburne Farms Coach Barn
Nov 08, 2008 - Nov 09, 2008
Sat. and Sun., 10 to 5
Annual Holiday Bazaar
Annual Holiday Bazaar featuring crafts, Christmas items, food and more
Nov 08, 2008
Sat., 9 am - 3 pm
Art & Artisans Holiday Market
delightful collection of area artists, artisans, and specialty food
offering unique items to solve all your holiday sh
Nov 15, 2008 - Nov 16, 2008
Fri. & Sat. 10am - 5pm
Annual Fall Bazaar
Sale, White Elephant Table, Unique Gifts, and Handcrafted Items.
Nov 08, 2008
Thank you so much for the many wonderful emails we receive
every month from our subscribers. Gizmo is thrilled that his column is by far
the most popular and people look forward to reading about his humorous canine
adventures. We are glad we can entertain and make you smile. Having said
that we would like to defer from the norm and post an email from a subscriber
who has yet to visit Vermont.
"Hello from Abbeville, South Carolina.
My wife and I really enjoy your newsletter, especially the recipes and beautiful Vermont scenery.
The Inn at Buck Hollow Farm seems like a dream vacation hideaway. Since contacting the Vermont Chamber and receiving lots of photos of Inns, etc., Inn at Buck Hollow rates among the best we've seen.
We still haven't decided on a time we would like to make the trip but hopefully in the not so distant future, we can visit your beautiful state.
I have a question about the Sour Cream Maple Bread recipe. It has baking powder twice but I'm sure one was baking soda. Anyway, I made the bread tonight using 2 tsp baking powder and 1 tsp baking soda and it was delicious. I added a butter cream icing, adding a touch of maple syrup to that, and spread across the top of the bread while it was still hot. Eating that with a good cup of coffee and looking at your newsletter at the same time, made us feel as if we were there. Least expensive trip we have ever been on, especially with the gas prices the way they are now in South Carolina.
Enjoy your newsletter and hope we can visit you this fall.
Ron & Carolyn Sink