Friday, March 29, 2013

HEARTH BREAD: A gift from the hearth!


For best success, read entire recipe before beginning
Bread flour - 1c.
Wheat flour - 1/4 c.
Instant Yeast - 3/8 tsp.
Honey - 1 1/4 tsp.
Warm Water (80degrees) - 1 1/3 c.
Mix ingredients together. Cover with plastic wrap. Set aside.

Bread flour - 1 3/4 c.
Instant yeast - 1/2 tsp.
Mix together and add to top of sponge. Cover with the plastic wrap. Place on or near the hearth and allow to ferment for 1-4 hours.  (When my hearth is not warm, I place my dough on the kitchen cabinet over the dishwasher while it is running.  The heat from the dishwasher provides enough heat for this stage of the process).

Remove plastic wrap and add 1 1/2 tsp. salt to mixture.  Mix till moist.  Knead dough 5 minutes on floured surface.  Cover w/bowl and allow to rest 20 minutes.  Knead dough
5-10 minutes more.  Place in oiled bowl.  Cover w/oiled plastic wrap (I spray the top of my dough with Pam to avoid sticking to plastic wrap). Place dough in unlit oven to rise for 1 hour.  Press down and refold dough.  Allow to rise 1 hour.  Shape dough.  Divide, if needed, and place into pans.  Cover w/oiled plastic wrap.  Allow to rise 1 hour.  Preheat oven to 475 degrees.   Slash and mist dough with water.  Add  1/2 cup of ice cubes to pan in bottom of oven. (I preheat this pan at the same time I preheat the oven.  The water will provide steam for moisture as the crust cooks quickly).  Bake 10 minutes, then reduce heat to 425 degrees and continue cooking for 20 minutes. 
Remove from pans and let bread cool.  Slice and enjoy or wrap and give away - a gift from your hearth!

Wednesday, March 20, 2013


March ... in like a lion - out like a lamb, or something like that.  What's certain is that Spring comes every March, making it one of our most anticipated times of the year!  We start firing up the grills and moving our gatherings outside.
I say grills, (plural) because the national statistics show that around 75% of American households own a grill or smoker and 30% own more than one.  That's why I'm so excited this year!
For years we have sold charcoal, gas, and pellet grills but this year there's something new - the EPICOA.  Portable, battery operated, and cooks for up to 40 people at once.  A 'must-have' addition for any outdoor chef and a TAILGATER'S DREAM!! 
This new product won the '2013 People's Choice' award at the HPBA and we are so excited to try it out.  It's coming to Wright's Hearth, Heat and Home soon - I'll keep you posted on its success!!

Sunday, July 29, 2012

Chimney Safety / Chimney Sweep

     It's time to get those chimneys ready to use! Although the 'fall' season  doesn't officially start until September 22, 2012, for those of us who look forward to the crisp autumn weather and the shiver of winter, the season starts long before that date.
     The NFPA-211 (code book for chimneys) recommends that every chimney be inspected annually and cleaned if necessary.  Wood-burning, as well as gas-burning chimneys will benefit from a professional inspection.  The obvious expectation of an inspection is to make sure there is no creosote waiting to ignite into a hostile chimney fire, but there are many other important things on the checklist.  An experienced chimney sweep will be able to verify that there are no obstructions in the chimney to prevent proper venting.  They will also determine if the flue tiles and joints inside your chimney are able to contain the flue gasses produced through the burning process.  The interior, as well as the exterior of the chimney, will be checked for areas that may be taking on moisture.  Moisture can be the cause of many costly future home repairs. 
     The piece of mind that you will gain from a professional chimney inspection is worth far more than the price that is charged - it will let you REST ASSURED!!