Good things about being pregnant in the winter:
(1) You have no desire to be outside in the cold, so hunkering down is not a problem.
(2) A few extra pounds help keep you warm. No need for sweaters!
(3) When your husband brings you donuts, I mean, you HAVE to eat one because he went out in the snow to get them for crying outloud! It's basically your wifely duty.
On the flip side, it also means that:
(1) You act on your ultimate language: eating carbs. Maybe a little too much.
(2) It gets dark out early . . . because it's winter. And when baby needs to get up to eat every couple of hours, the night seems awfully long.
(3) You have no desire to leave the house. Who needs milk or fruit anyway?
On the other hand (does this mean we're back to the first side of the hand? I'm confused.):
(1) Babies are little heaters. And it doesn't matter how awesome Walmart or Amazon are. They don't sell snuggly, sweet-smelling little heat generators.
(2) Heating up the kitchen by baking bread is virtually a necessity. A happy mama -- because who doesn't perk up when there's warm, fresh bread on the counter? -- means a happy baby. Get that flour and yeast out!
(3) Spring is on its way. And just when baby is starting to notice what's going on in the world, you can head outside for long walks, fresh air and sunshine!
At least, that's what we're telling ourselves.
Bake the bread. Get out the jam. Tickle the baby. Don't fret too much if you pack on an extra carb or two.
Winter won't last forever . . . and neither will those baby snuggles!
Easy Artisan Bread
3 cups warm water
1 T. instant yeast
2 1/2 tsp. salt
3 1/2 c. whole wheat flour
3 c. flour
Mix yeast and salt. Add water.
Add flour and mix well.
Cover with a towel or plastic wrap and let sit someplace warm (or at least room temperature) for 1 1/2 hours.
Store in the refrigerator for a week or bake immediately.
If baking, head enamel dutch oven and lid in oven at 450 degrees.
Lightly dust dough with flour. Cut off amount of dough you desire to bake and shape into a ball. Place on parchment paper-covered cookie sheet and let sit for 30 minutes.
Cut the top of the dough with serrated knife and transfer dough to dutch oven, including parchment paper.
Bake for 15-17 minutes covered.
Remove lid and bake for another 15-17 minutes until loaf is golden brown.