A Killer Factors a Heart in Winnie Archer’s Flour in the Attic

A Killer Factors a Broken Heart at Winnie Archer’s Flour at the Attic

Ivy Culpepper keeps the ovens warm at Yeast of Eden, a Northern California bakery that specializes in conventional breads. But today she has to take care of a stone-cold killer…


Around
Flour at the Attic

Rustic Italian Bread
About the Writer

Just as Ivy’s brother Billy is about to get engaged to his beloved, a catastrophe interrupts the joyful moment. The body of longtime Santa Sofia resident Marisol Ruiz washes up on the shore –since Marisol’s daddy recently expired, and it’s even more tragic. However, Marisol was a powerful swimmer that is competitive. It seems unlikely there’s even a grain of truth to the concept she accidentally drowned.
 
As Ivy has to work together with her mentor, Olaya Solis, with the catering for Marisol’s sister, she also teams up with her partners in detection–because if they wish to prevent someone from getting away with murder, there’s no time for loafing…

In Flour at the Attic by Winnie Archer, Ivy Culpepper keeps the ovens hot at Yeast of Eden, a Northern California bakery that specializes in conventional breads. This Italian bread is the best companion for vinegar and oil, spaghetti, as well as cheese–this easy-to-make, actually , crusty bread are the ideal partner for virtually any dish!  
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  • 2 cups of lukewarm water, roughly
  • 3 cups all-purpose flour
  • 2 teaspoons granulated sugar
  • 1 tsp salt
  • 21/2 teaspoons of active dry yeast
  • 1 tablespoon extra-virgin olive oil
  • Garnish: 1 tablespoon sesame seeds, sea salt
  1. Preheat oven to 375º.
  2. In a small bowlstir together 1 cup warm water (105º into 110º) and active dry yeast. Let mixture stand until mixture is foamy, about 5 minutes.
  3. In a separate bowl, whisk together flour, salt, and sugar. Add proofed yeast mixture.
  4. Next, include the additional cup of water, a little at a time, mixing until the dough comes together. You may not require all of the water. The dough should be slightly moist, but not tacky.
  5. Knead dough into a smooth ball; don’t over-knead.
  6. Put dough in lightly greased bowl, cover, and let rise until nearly doubled.
  7. Pound, then let rise another time.
  8. Shape into an oval and place onto a baking sheet covered with parchment paper.
  9. Brush dough with olive oil for a finish. Garnish with sesame seeds and sea salt, if desired.
  10. Score bread at 45º-angle several times; bake at 375º for half an hour.


The indefatigable 
Winnie Archeris a middle school teacher by day and a writer by night. Produced in a beach town in California, she now lives in an inspiring house in Colorado and enjoys being surrounded by history. She fantasizes about spending summers writing in quaint, cozy locales, has a love/hate connection with both chocolate and yoga, adores pumpkin spice lattes, is dedicated to her five kids and husband, and can not believe she is fortunate enough to be living the life of her dreams. Visit her online at  WinnieArcher.com or about the societal networking platforms under.

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